Now that November has hit, I’m in full fall force! Halloween was great, filled with costumes, candy, and actual trick-or-treaters this year (in past years, we never had anyone). The trees have been putting on a show for weeks, continually dropping lovely crunching leaves in the yard. And the weather, well, it hasn’t really cooperated for fall, but I’m hopeful it will get cold soon. So, thankfully, with fall comes fall food. My favorite, despite the overabundance of everything pumpkin, are the apples! A few weeks ago to celebrate some important family birthdays, I made a delicious caramel apple spice cake with brown sugar Swiss meringue buttercream, and yes, it was as good as it sounds!
This recipe was features in Martha Stewart Living many years ago, and as soon as I heard the title and saw the picture, I knew I had to have it. The cake is a dense spiced cake, perfect for fall, and the icing is amazing!
To start, heat 1/2 stick butter in a large saute pan over medium heat until lightly browned. Add to the butter 4 cups Granny Smith apples, peeled, cored, and grated (about 2 lbs apples), 1/2 cup apple cider, and 1 cup sugar. Raise the heat to medium high and cook, stirring occasionally, for 8 minutes. Reduce heat to low and cook until liquid has evaporated, about 10 more minutes. Allow to cool.Whisk together 3 3/4 cups flour, 2 1/2 teaspoons baking powder, 2 1/2 teaspoons baking soda, 1 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger. Set aside.
Beat 2 sticks butter that has been softened to room temperature. Add 1 1/2 cups sugar and 1/4 cup brown sugar, and beat at medium high speed until pale and fluffy, about 5 minutes. Reduce speed and add 4 eggs, 1 at a time. Beat after each addition. Add 1/4 cup flour mixture to the cooled apple mixture. With the mixer on low, add the remaining flour mixture in 2 batches, alternating with 1/2 cup sour cream. Fold in the apple mixture.
Divide the batter between 2 8×2 inch round cake pans that have been greased and floured. Bake at 350 degrees until golden and a toothpick comes out clean, about 55 minutes. Allow to cool completely before frosting.To make the buttercream, whisk 5 egg whites, 1 2/3 cups brown sugar, and 1/4 teaspoon salt in a heatproof bowl set over a pan of simmering water. Heat and whisk the mixture for about 5 minutes until it reached 160 degrees. Remove from heat and beat the egg mixture on high speed until stiff peaks form, about 6 minutes. Reduce the speed to medium low and add 4 sticks room temperature butter (yes, I said 4 sticks), 2 tablespoons at a time. Beat for about 3-5 minutes after all butter has been added to make the frosting smooth. If the frosting is too soft, put the bowl in the refrigerator for about 15 minutes to harden then beat the frosting to a spreadable consistency.