Apple Maple Cake
The Caspers don't bake much outside of biscuits, but when Mrs. Casper's best friend is getting married, you make an exception.
3/4 cup olive oil
1 1/4 cup sugar
1/2 tsp vanilla
1/2 cup whole milk
2 cups flour + 1/4 cup extra
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tsp Grains of Paradise
1 tsp ground cinnamon
3 pods black cardamom
1/2 tsp nutmeg
2 apples, diced (we used Gala)
Maple Buttercream Frosting
1 cup softened butter
3 cups powdered sugar
1 tsp vanilla extract
2 tbsp maple syrup
1/4 cup heavy whipping cream
1. Preheat oven to 350°. Line 2 round cake pans with parchment paper.
2. Combine sugar and olive oil in a bowl, whisking well. To this bowl, add in the eggs and vanilla while whisking.
3. In another bowl, combine all dry ingredients (just 2 cups of the flour).
- Spices should be ground together fresh if possible.
- To remove cardamom seeds, firmly tap the pods with a mortar & pestle until it cracks.
4. Mix half of the dry mixture into the olive oil mixture, then add in the milk. Mix in the remaining dry mixture until batter is smooth.
5. In the now-empty dry ingredient bowl, mix chopped apples with the remaining 1/4 cup of flour until all pieces are lightly coated. Carefully fold the coated apples into the cake mixture.
6. Pour batter evenly between the two cake pans. Bake for 25 minutes, and then check the center with a toothpick for doneness. If the toothpick comes out clean, they're done! If still wet, leave in another 5 minutes and check again.
7. Once done, let the cakes cool in their pans about 10 minutes, then transfer, parchment paper and all, to a cooling rack for a few hours.
8. Buttercream Frosting: Using a mixer, combine softened butter and powdered sugar. Once smooth, add vanilla extract and maple syrup. Use the heavy cream in small doses until you reach a good spreading consistency.
9. Place a piping bag or locking freezer bag over the mouth of a large kitchen glass. Using a rubber spatula, scoop the frosting into the bag until full, using multiple bags if needed.
- If you are making the frosting in a warm kitchen, you will want to refrigerate for about 20 minutes after this step.
10. When cakes have cooled completely, and frosting is firm but still pliable, cut a corner off of the frosting bag for piping. Working in a circular motion, frost the bottom layer of the cake and smooth with a butter knife or spatula. Add the second layer, and frost the top and sides in the same pipe-then-knife manner.
- Garnish if you'd like! We used bee pollen from a local tea shop.
- As the frosting is a buttercream, this cake will need refrigerated until it is ready to be eaten.