Apple butter Cake (Sourdough) with Ermine Frosting
Simply put, this is an incredibly delicious cake. It’s spicy and moist with a wonderfully rich apple flavor. The ermine frosting is very fluffy and lightly sweet. It perfectly offsets the flavorful and substantial cake. As if that’s not enticing enough, it’s also an easy cake with predictable results. Follow the recipe below:
AuthorRochelle
Pre-heat oven to 350F/176C. In stand mixer beat butter and sugar until smooth and creamy. Add apple butter and mix until well blended.
Crack in eggs and beat again. Add the sourdough starter and beat until fluffy.
Sift together the flour, salt and baking soda.
Add flour mixture into the butter mixture along with the cinnamon, nutmeg and cloves and mix just until blended.
Remove from mixer and using a spatula, ensure the sides and bottom are well scraped and blended in.
Divide evenly into two 9” or 10” round cake pans greased and floured or lined with parchment paper. There should be roughly 850 grams of batter in each pan.
Stir together the granulated sugar and flour in a large microwave safe bowl. Whisk in the milk. When thoroughly blended microwave on high for one minute. Remove from microwave and whisk until smooth, repeat microwaving on high for a minute and then whisking until smooth six times (minutes) total or until the mixture is bubbling, translucent and smooth. Use pot holders and be careful as the bowl will be hot.
Bake in pre-heated 350F/176C for approximately 35-40 minutes or until the very center of the cake springs back when lightly touched. While cake is baking, prepare frosting.
Whisk in salt and vanilla and cover mixture with plastic wrap or drape the top of the bowl with a damp towel. Place in fridge to cool completely. I move the mixture to a cool dish to reduce cooling time.
When completely baked, remove the cake from oven and let cool ten minutes before turning out onto cooling rack to cool completely
To complete frosting beat 340 grams butter until very creamy and soft (3-4 minutes.) Take the completely cooled sugar/flour/milk mixture and slowly add it to the whipped butter, one spoonful at a time, whipping well between each addition until completely combined and very fluffy. If the frosting seems a bit too melted or isn’t whipping well you can rub a few ice cubes over the outside of the metal stand mixer bowl to make the frosting firm up.
Frost cake when completely cool by spreading ermine frosting generously between cake layers and the top and sides. The frosting is lightly sweet so go big!
Sprinkle with nutmeg or top with fresh berries or dried apples before serving. Refrigerate leftovers but let the cake come to room temperature before serving again or the frosting will be firm. You can freeze for long term storage, and you can actually even it it frozen for a pretty tasty cold treat!
Ingredients
Directions
Pre-heat oven to 350F/176C. In stand mixer beat butter and sugar until smooth and creamy. Add apple butter and mix until well blended.
Crack in eggs and beat again. Add the sourdough starter and beat until fluffy.
Sift together the flour, salt and baking soda.
Add flour mixture into the butter mixture along with the cinnamon, nutmeg and cloves and mix just until blended.
Remove from mixer and using a spatula, ensure the sides and bottom are well scraped and blended in.
Divide evenly into two 9” or 10” round cake pans greased and floured or lined with parchment paper. There should be roughly 850 grams of batter in each pan.
Stir together the granulated sugar and flour in a large microwave safe bowl. Whisk in the milk. When thoroughly blended microwave on high for one minute. Remove from microwave and whisk until smooth, repeat microwaving on high for a minute and then whisking until smooth six times (minutes) total or until the mixture is bubbling, translucent and smooth. Use pot holders and be careful as the bowl will be hot.
Bake in pre-heated 350F/176C for approximately 35-40 minutes or until the very center of the cake springs back when lightly touched. While cake is baking, prepare frosting.
Whisk in salt and vanilla and cover mixture with plastic wrap or drape the top of the bowl with a damp towel. Place in fridge to cool completely. I move the mixture to a cool dish to reduce cooling time.
When completely baked, remove the cake from oven and let cool ten minutes before turning out onto cooling rack to cool completely
To complete frosting beat 340 grams butter until very creamy and soft (3-4 minutes.) Take the completely cooled sugar/flour/milk mixture and slowly add it to the whipped butter, one spoonful at a time, whipping well between each addition until completely combined and very fluffy. If the frosting seems a bit too melted or isn’t whipping well you can rub a few ice cubes over the outside of the metal stand mixer bowl to make the frosting firm up.
Frost cake when completely cool by spreading ermine frosting generously between cake layers and the top and sides. The frosting is lightly sweet so go big!
Sprinkle with nutmeg or top with fresh berries or dried apples before serving. Refrigerate leftovers but let the cake come to room temperature before serving again or the frosting will be firm. You can freeze for long term storage, and you can actually even it it frozen for a pretty tasty cold treat!
This cake is amazing, I made it with applesauce and it came out really yummy!
Do you have a recipe for Apple Butter?😋
I wish I could say I did but I just make it by eyeing my ingredients. I bake the apples with the peel on, run them through a sieve, sweeten them to taste and sprinkle in cinnamon, clove and nutmeg by estimating. Then I put the sauce back in the oven, covered, or in a slow cooker until it’s reduced and the sugars have caramelized. I pack and can according to the Blue Ball canning book instructions. 😀