Recipe by scarley
Found at marthastewart.com
Top Review by Pamela Joyce Ochsner
The frosting wasn't just beautiful, it was unique in color, taste, and appearance too! The cake even smelled to die for; when I assembled this, I layered it alternately with cake, home made apple pie filling, frosting, on up, and sprinkled crushed walnuts over the top of the apple pie filling layer, then frosted it entirely and sprinkled toasted walnuts mixed with butter over it. TO DIE FOR!!!!!!!!!!
FOR THE CAKE
- 118.29 ml unsalted butter, melted, plus more for pans
- 473.18 ml all-purpose flour, plus more for pans (spooned and leveled)
- 9.85 ml baking soda
- 2.46 ml baking powder
- 9.85 ml ground cinnamon
- 2.46 ml ground ginger
- 3.69 ml salt
- 473.18 ml packed light-brown sugar
- 2 large eggs
- 4 granny smith apples, peeled, two coarsely grated and two diced
FOR THE BUTTERCREAM
- 4 large egg whites
- 236.59 ml packed light-brown sugar
- 1.23 ml salt
- 354.88 ml unsalted butter, room temperature, cut into pieces
Directions See How It's Made
- Preheat oven to 350 degrees. Butter three 8-inch-round cake pans; line bottoms with parchment paper. Butter, then flour paper and sides (tapping out excess); set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
- Bake until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks; peel off parchment. Invert cakes again, and let cool completely on racks.
- Make buttercream: In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt until sugar has dissolved; remove from heat. Using an electric mixer on medium, beat mixture until fluffy and cooled, about 15 minutes. Increase to high; beat until stiff peaks form. Reduce to medium-low; gradually add butter, beating until fully incorporated, about 3 to 5 minutes.
- Assemble cake: Place one layer on a serving plate; spread top with buttercream. Top with another layer; spread top with buttercream. Top with third layer; spread remaining buttercream over top and sides of cake.
- Refrigerate at least 1 hour (or up to 4 days). To serve, bring cake to room temperature; slice with a serrated knife.
- Helpful Hint:.
- You can also bake the cake in a 13-by-9-inch pan; the baking time will be about the same. Also, if the buttercream separates, continue beating -- it will come together.