Recipe

​

Cake Batter:

2 1/2 cups of flour, sifted

1 1/2 tsps of pumpkin pie spice

1 tsp baking soda

1 tsp baking powder

1 tsp of salt

1 stick of room temperature butter (8 Tbsps)

1 3/4 cup of sugar

3 eggs

1 tsp of vanilla extract

2 cups of peeled and shredded apples

1 cup of milk

1 cup of walnuts

​

Instructions:

Preheat oven to 350 degrees

Butter and add parchment paper the bottom of two 9" cake pans

1. 1. Sift all dry ingredients together

2. Mix together the butter and sugar until light and fluffy

3. Add eggs, 1 at a time

4. Beat until light and fluffy

5. Lightly mix in vanilla and apples

6. Fold in walnuts

7. Evenly add cake to cake pans

8. Bake at 350 degrees for 30 to 35 minutes or until a toothpick comes out clean.

​

Orange Butter Cream Frosting:

1 stick  of room temperature butter (8 Tbsps)

6 cups of powdered sugar

1/4 cup of orange juice

3 tsps of orange zest

1 tsp of vanilla extract

1 dash of salt

​

Instructions:

1. Mix butter for 1 minute until soft

2. Alternate adding in powdered sugar and orange juice

3. Add in orange zest, vanilla extract, and salt

4. Mix for 3 to 5 minutes until really fluffy and smooth

​

Cream Cheese Filling:

1 8 oz pack of room temperature cream cheese

1/2 cup of butter cream frosting

1 tsp on orange zest

​

Instructions:

1. Mix the cream cheese until smooth

2. Add 1/2 cup of the orange butter cream frosting

3. Add 1 tsp of orange zest

4. Mix until blended

​

Instructions for icing the cake:

1. Place the first cake on a dish

2. Put half of the filling on top and spread to cover cake

3. Repeat this again on the second cake top

4. Using the butter cream frosting, give the cake a crumb coat

5. Place cake in the refrigerator for up to an hour

6. Finish icing the cake 

​

HELPFUL HINT:

If you would prefer a less sweet cake, use only the cream cheese frosting for the entire cake. You may have to double the recipe.

​