So, you’ve whipped up a batch of marzipan honey bees…and now you’re wondering what to do with them. Besides, well, stare at them lovingly. Might I suggest this apple cake recipe, adapted from Boston Girl Bakes? Perfectly moist, loaded with seasonal spices, and layered with thick swoops of cream cheese frosting, the whole thing (minus the bees) comes together in just one bowl. And I love that apples are the star of the show here, even as the bees give a subtle nod to Rosh Hashanah.
Note: This batter is thick, and you’re going to need a fair amount of elbow grease to get everything mixed in at first. But I believe in you. Just make sure the butter’s thoroughly softened to a true room temperature—that part’s crucial. And speaking of important temperatures, remember not to frost until the cake’s completely cool if you want the frosting to look nice and fluffy.
One-Bowl Apple Spice Cake
A beautifully spiced apple cake with swoops of thick, fluffy cream cheese frosting. Adapted from Boston Girl Bakes.
- Yield: One 8-x8-inch cake; 4 cups frosting
Ingredients
For the cake
- ¼ cup unsalted butter, room temperature
- ¼ cup vegetable oil
- 1 cup packed dark brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup buttermilk
- ¼ cup unsweetened applesauce
- 1¾ cups all-purpose flour
- 4 teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon Diamond Crystal kosher salt
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 cups diced apples (about 2 large)
For the frosting & garnish
- ½ cup unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups powdered sugar
- 1½ teaspoons pure vanilla extract
- Pinch kosher salt
- ¼ cup caramel
- 2 to 3 tablespoons honey
- Optional: star anise, pomegranate seeds, apple slices (tossed in lemon juice)
Instructions
- Preheat the oven to 350°F. Line an 8 × 8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and brown sugar on medium speed for about 2 minutes, until smooth and slightly lightened. Add the eggs and vanilla and beat for 2 minutes more. Mix in the applesauce and buttermilk until combined.
- Add the flour, spices, salt, baking powder, and baking soda. Mix on low speed just until incorporated; do not overmix. Fold in the diced apples.
- Scrape the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Let cool in the pan for 10 minutes, then use the parchment overhang to lift the cake out and transfer to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter on medium speed for about 1 minute, until smooth. Add the powdered sugar, vanilla, and salt and mix on low until combined. Increase the speed to medium-high and beat for 2 to 3 minutes, until light and fluffy.
- Spread the frosting generously over the cooled cake. Stir together the caramel and honey, then drizzle over the top and gently swirl. Garnish as desired. Serve the same day.
- To make ahead, store the unfrosted cake tightly covered at room temperature for up to 2 days. Refrigerate the frosting and garnishes separately, then bring to room temperature and assemble just before serving.