This was a new recipe tried out this past weekend. Again, this was from the folks at King Arthur’s Flour. Autumn is a perfect season for making this apple cake, given the plentiful apples out there. I used Honeycrisp apples for this particular cake, as Honeycrisps have a sweet, but not overly sweet, flavor (less sweet than Fujis but more sweet than Granny Smiths). Honeycrisps are also crisp apples, which adds a nice texture to the cake.
The cake itself is super moist, even though the batter might give you pause. But the juice from the apples releases when baked, providing the moisture for the cake. The brown sugar frosting is a little more work than a normal butter-based frosting, but the deep flavor of the brown sugar (and I highly recommend using dark brown sugar) enhances the apple flavoring of the cake.
The family universally and enthusiastically agreed that this cake should be added to the family baking repertoire. The recipe can be found here: Apple Cake with Brown Sugar Frosting.