Apple Cake with Maple-Walnut Cream Cheese Frosting

From Jean Delbos

 

Time consuming, but a fabulous dessert, worthy of your most elegant dinner parties.

 

Cake                                               

1 lb. Pippin Apples (about 2 medium) peeled, cored, diced                          

¼ c. water                                        

2 ½ c. plus 1 T. all purpose flour                            

2 t. baking soda                                      

1 ½ t. ground cinnamon                           

½ t. salt

¼ t. ground nutmeg

¼ t. ground cloves

1 c. dried currants

1 c. walnuts, toasted, chopped

2 c. sugar

1 c. unsalted butter, room temp.

1 T. brandy

1 ½ t. vanilla extract

4 large eggs

Frosting:

1 c. unsalted butter, room temp. 

1 c. (packed) brown sugar

28 oz. Packages cream cheese, room temperature

½ c. pure maple syrup

2 c. walnuts, toasted, chopped

Cake:

Preheat oven to 350°F. 

Butter and flour three 9-inch diameter cake pans with 1 ½ inch-high sides.  Combine apples and water in small saucepan.  Cover; simmer over medium-low heat until apples are tender, about 20 minutes.  Place in processor; puree until smooth.  Cool puree.

Sift 2 ½ cups flours and next 5 ingredients into medium bowl.  Toss currants with remaining 1 tablespoon flour in small bowl; mix in walnuts.

Using electric mixer, beat sugar, butter, brandy and vanilla in large bowl until blended.  Beat in eggs 1 at a time.  Beat in half of flour mixture and apple puree, then remaining flour mixture.  Stir in currants and walnuts.  Divide batter among prepared pans.

Bake cakes until tester inserted into center comes our clean, about 20 minutes.  Cut around pan sides to loosen cakes; turn out onto racks and cool.

Frosting:

Using electric mixer, beat butter and sugar in large bowl until blended.  Beat in cream cheese, then maple syrup.  Chill until beginning to firm, about 20 minutes.

Place 1 cake layer on platter.  Spread with ¾ cup frosting.  Top with second layer; spread with ¾ cup frosting.  Top with third layer.  Spread 1 cup frosting in thin layer over cake.  Chill 15 minutes.  Spread remaining frosting over cake.  Press 2 cups walnuts halfway up sides of cake.  Chill until frosting is set, at least 30 minutes.  (Can be made 1 day ahead.  Cover; keep chilled.  Let stand at room temperature 1 hour before serving) Serves 8-10.

 

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