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Legacy apple cake

Makes 1 rectangular cake

This moist cake with apple chunks and brown-sugar frosting uses whole wheat flour, the sometimes bitter flavor of which is offset with cider. If you want a layer cake instead, this recipe also makes two 9-inch round layers, but you should double the frosting recipe.


Butter (for the pan)
2 1/2 cups whole wheat flour (traditional or white whole wheat), plus more for the pan
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice, or 2 teaspoons apple pie spice
1 cup (2 sticks) unsalted butter
1 cup brown sugar
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1/4 cup boiled cider or apple juice concentrate
3 apples, peeled, seeded, and chopped
1 cup walnuts, chopped

1. Set oven at 325 degrees. Grease and flour a 9-by-13-inch pan.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice or apple pie spice; set aside. 3. Using an electric mixer in a large mixing bowl, cream the butter with the brown and granulated sugars until light and fluffy. Beat in the eggs, one at a time, stopping between each addition to scrape the sides and bottom of the mixing bowl. Beat in vanilla and cider or apple juice.

4. With the mixer set on low speed, beat in the flour mixture until evenly moistened. With a rubber spatula, fold in the apples and walnuts.

5. Spread the batter in the prepared pan. Transfer to the oven and bake for 45 minutes or until a cake tester inserted in the center comes out clean.

6. Remove the cake from the oven and set on a wire rack to cool completely.


5 tablespoons unsalted butter
1/2 cup firmly packed brown sugar
1/4 teaspoon salt
3 tablespoons milk
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1. In a small pan over medium heat, melt the butter. Stir in brown sugar and salt. Cook, stirring, until the sugar melts. Add the milk, bring to a boil, and pour into a mixing bowl. Cool for 10 minutes.

2. Stir in confectioners' sugar and vanilla. Beat well; if the mixture seems too thin, add more confectioners' sugar. Use the frosting while it is still warm.

Adapted from the upcoming``King Arthur Flour Whole GrainBaking"

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