Today is my mother’s birthday…Happy Birthday Mama! If you see her today, don’t forget to wish her happy birthday. =) I’m not sure if I’ll end up going into Pediatrics or not, but one thing I learned for sure during the rotation was how lucky I am to have such good parents. If you have good parents, call them up and tell them…today! The Three Sisters, in Jamestown, make a wonderful white cake with apple filling and maple frosting that my mom really likes. This is my copycat version. It’s been awhile since I had the real deal, but I think this is pretty close, and while I won’t get to see my mom today I’ll bake her up one soon.
If you aren’t an apple fan, you could just leave the apple filling out, but I mean, really? what’s not to love about apples??. This white cake uses the reverse creaming method that I mentioned in my Vanilla Bean Cupcakes post. It really does help the cake to have a wonderful, soft crumb. I had thought about using maple syrup in the frosting, but in the end just opted for maple flavoring and I really don’t think it would have been any better using maple syrup. Enjoy!
White Cake with Apple Filling and Maple Frosting
White Cake (from Cook’s Illustrated)
2 1/4 cups cake flour
1 cup whole milk , at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1teaspoon vanilla extract
1 3/4cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1. Set oven rack in middle position. Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
7. To assemble, place one cake layer on platter. Top with thin layer of maple frosting. Spread apple filling evenly over frosted layer and top with second layer of cake. Use remaining frosting to cover top and sides of cake.
1 ½ sticks butter
4 cups powdered sugar
2-3 tsp maple flavoring
3-4 tbsp heavy cream
In large bowl, cream butter and sugar. Add maple flavoring and heavy cream (1 tbsp at a time until you reach desired consistency). Continue to beat until light and fluffy.
2 large granny smith (or other baking-type) apples, peeled and chopped
¼ tbsp ground cinnamon
1/4-1/3 cup sugar, depending on what type of apple you use
1 tbsp butter
Melt butter in large skillet over medium heat. Add apples and cook for 3 minutes. Add sugar and cinnamon and cover loosely with foil. Continue to cook for 5 minutes more, stirring occasionally. Remove from heat and cool completely.