I found this recipe in one of my aunt’s cookbooks that is old enough to have seemed old when my aunt herself was a child. It’s a great way to celebrate any event in autumn—or to celebrate autumn itself! Layers of spice-infused, walnut-studded apple cake hide an orange-flavored cream cheese filling and are covered with silky orange buttercream.

　　

Ingredients

makes 8 to 10 servings

　　

For the Cake

2 1/2 cups all-purpose flour

　　1 1/2 teaspoons pumpkin pie spice

　　1 teaspoon baking powder

　　1 teaspoon baking soda

　　1 teaspoon table salt

　　8 tablespoons (1 stick) unsalted butter, at room temperature

　　1 3/4 cups sugar

　　3 large eggs

　　2 cups peeled, cored, and grated apples (from about 2 large apples)

　　1 teaspoon vanilla

　　1/2 cup milk

　　1 cup chopped walnuts

　　

For the Orange Buttercream Filling and Frosting

8 tablespoons (1 stick) unsalted butter, at room temperature

　　1 1/2 pounds confectioners’ sugar, sifted

　　1/4 cup fresh orange juice

　　4 teaspoons grated orange rind

　　1 teaspoon vanilla

　　Pinch of table salt

　　1 8-ounce package cream cheese, at room temperature

　　

For the Garnish (optional)

1 cup walnut halves

　　1 apple, thinly sliced

　　Juice of 1 lemon

　　

Step 1

Preheat the oven to 350°F. Grease the bottom of three 8-inch cake pans. Line the pans with wax or parchment paper and grease the paper.

　　

Step 2

Into a large bowl, sift together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

　　

Step 3

In the work bowl of a food processor fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat together the butter and sugar until fluffy. Beat in the eggs one at a time, and beat until fluffy. Stir in the apples and vanilla.

　　

Step 4

Add the flour mixture in 3 parts alternately with the milk in 2 parts, starting and ending with the flour, and stirring just until blended after each addition. Fold in the walnuts.

　　

Step 5

Pour into the prepared pans. Bake until the center springs back when lightly pressed with a fingertip, about 35 minutes. Let the cake layers cool in the pans on wire racks for 5 minutes. Run a thin knife around the outside and turn out onto racks. Peel off the paper. Flip them over to completely cool right-side up on the racks. If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.

　　

Step 6

Meanwhile, prepare the orange buttercream frosting: In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat the butter until soft. Add the sugar in 3 parts alternately with the orange juice in 2 parts, beating constantly until creamy and smooth. Stir in 3 teaspoons of the orange rind, along with the vanilla and salt. Set aside.

　　

Step 7

To prepare the filling, in a small bowl, mix the cream cheese with a fork until softened. Add 1/2 cup of the orange mixture and the remaining 1 teaspoon of orange zest and stir until well blended. 8. When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Arrange one layer on a cake serving plate. Place half of the filling on top and use an offset spatula to spread the filling to the edges of the layer. Place a second layer on top. Place the remaining filling on top and spread it as for the first layer. Top with the final cake layer.

　　

Step 8

Frost the sides and top of the cake with the frosting, using a crumb coat (page 202).

　　

Step 9

If desired, garnish the cake with nuts and apples: Decorate the sides of the cake with the nuts. In a small bowl, gently toss the apple slices in lemon juice and arrange them on top of the cake just before serving.

　　

Step 10

Store in a tightly covered container at room temperature for up to 2 days.

　　Eva's Kitchen