so our IT guy's birthday is today and i wanted to use up the Marscarpone Frosting from the pumpkin cupcake post, so i decided to make a spice cake of sorts. i looked around & came across martha stewart's Apple Spice Cake recipe by Dorothy Mae Brown. after a little tweaking & such- it came out perfectly!
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 tsp apple pie spice (i added this)
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar (i used 1 cup white & 1 cup Turbinado sugar)
3 large eggs
3 to 4 Granny Smith apples, peeled, cored and cut into 1/2-inch pieces (3 cups- i used 2 GS & 1 Cortland)
1 cup chopped assorted nuts, such as pecans and walnuts (i didn't use these-ick)
1 teaspoon pure vanilla extract
Nonstick cooking spray with flour (or oil & flour your pan(s)
Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside. (i used 2-9 in pans that i oiled & floured)
Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes. (with 2-9 in pans you will only need to bake between 30-45 min)
Remove from oven, and cool slightly on a wire rack.
Invert cake onto rack; turn cake right-side up to cool completely on rack & then frost. (i place my cakes in the freezer for about 30 min- 1 hour. i makes them easier to frost)
I used up the leftover Marscarpone Frosting from the Pumpkin Cupcakes recipe- i also had to make another 1/2 batch for the top of the cake:
then after letting my cakes chill- i leveled to top of one of the cakes & spread about 1 cup of the frosting over that- after placing the other top on i scooped the rest of the frosting into a pastry bag & went to work: