Wander & Wonder

Yield: 16 servings

Total time: 1 hour

I N G R E D I E N T S

CAKE:

• 1/2 cup unsalted butter (room temp.)
• 2/3 cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin spice
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 cup milk
• 1 teaspoon baking soda
• 6-7 medium apples (peeled, thinly sliced, then cut each slice in half)

FROSTING:

• 1/2 cup unsalted butter (room temp.)
• 6 ounces cream cheese (room temp.)
• 1 teaspoon vanilla
• 2 1/2 cups powdered sugar
• 1/2 teaspoon cinnamon
• Milk, as needed

R E C I P E

1. Preheat the oven to 350°F. Grease a baking dish (9×13 inch) with non-stick spray or butter and line with parchment paper.
2. Cream butter and sugar in the bowl of your standing mixer. Add vanilla, cinnamon, pumpkin spice, and salt.
3. In a separate bowl, mix together flour and baking soda.
4. Add the dry ingredients to the standing mixer, alternating with milk, until the batter is smooth.
5. Stir in the apple slices.
6. Pour into the pan and bake for 40-45 minutes. Toothpick should come out clean.
7. While the cake cools, prepare the frosting by mixing the butter, cream cheese, and vanilla in the bowl of your stand mixer. Beat until smooth then add powdered sugar. Mix until fluffy and smooth.
8. Once the cake is fully cooled, spread the frosting over in a thin, even layer.

T I P S

• The frosting is definitely on the sweeter side, so you can enjoy the apple cake on its own if you prefer!
• If the frosting is too thick, just add a little bit of milk until it becomes smooth and creamy.

This recipe was the perfect way to use up our freshly picked apples! Stay tuned for more apple desserts, as we may have picked a little more apples that we should have…