Prep 25 mins
Cook 20 mins
This recipe came from a King Arthur flour catalog. I have not made them yet. I like to use their boiled apple cider instead of apple juice concentrate (available from their catalog).
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon apple pie spice
- 3⁄4 cup butter, softened
- 1 1⁄2 cups brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons apple juice concentrate, thawed
- 1⁄2 cup applesauce
- 3 cups peeled chopped apples
- 3⁄4 cup walnuts, chopped
- 5 tablespoons butter, softened
- 1⁄4 teaspoon salt
- 1⁄2 cup packed brown sugar
- 2 tablespoons corn syrup
- 3 tablespoons milk
- 1 1⁄2 cups powdered sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon ground cinnamon
- Preheat oven to 350°.
- Grease the wells of a pop up pan or 12 muffin cups.
- Whisk together the flour, baking powder, salt and spices; set aside.
- Cream together the butter, and sugar until light and fluffy. Beat in the eggs, then mix in dry ingredients, vanilla, boiled cider or apple juice concentrate, thawed; and applesauce.
- Stir this mixture until evenly moistened and then fold in the apple and walnuts.
- Transfer the batter to prepared pan.
- Bake for 20-22 minutes or cake tester inserted near the center comes out clean.
- Cool the cakes for 15 minutes before turning out of the pan; cool complete before frosting.
- To prepare the frosting: Melt the butter, stir in the salt and the brown sugar, and corn syrup and cool, stirring until the sugar melts.
- Add the milk, bring to a rolling boil and pour into a mixing bowl to cool for 10 minutes.
- Stir in the sugar, vanilla and cinnamon; beat well. If the mixture appears too thin, add more powdered sugar.
- Spread on the cakes while frosting is still a little warm.