{"id":9,"date":"2019-11-17T17:39:00","date_gmt":"2019-11-17T17:39:00","guid":{"rendered":"https:\/\/easygayoven.com\/?p=9"},"modified":"2023-03-06T12:45:23","modified_gmt":"2023-03-06T17:45:23","slug":"apple-spice-cake-with-cream-cheese-buttercream","status":"publish","type":"post","link":"https:\/\/easygayoven.com\/apple-spice-cake-with-cream-cheese-buttercream\/","title":{"rendered":"Apple Spice Cake with Cream Cheese Buttercream"},"content":{"rendered":"\n
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It\u2019s amazing what just one round of recipe development can do. On my first swing at this apple spice cake, I was under a slight deadline: my hungry family waiting patiently to start dinner. So, I was improvising a little bit. I wasn\u2019t even planning on developing an apple cake until I saw some beauties at the farmer\u2019s market and knew immediately what I had to do. It turned out\u2026 okay, but I knew that it could be even better with a few tweaks.<\/p>\n\n\n\n

Originally, we had a spice cake recipe with reduced fat milk, resulting in a crumb that was a little dry, and chunks of apples inside. I didn\u2019t like the texture of the chunks, plus with the apple filling that was sandwiched between the layers, it was just too many textures going on. Said apple filling was so sour because I used lemons to make the syrup. On top of all that, the American buttercream was too sweet and stark in color for such a warm, seasonal cake like this.<\/p>\n\n\n\n

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So I changed it. Out went the reduced fat milk, in came sour cream and whole milk. Gone were the cake\u2019s apple chunks, in came appleSAUCE. Goodbye lemon, and hello to the milder orange. And lastly, a half-pound of cream cheese and even more spices added to the buttercream.<\/p>\n\n\n\n

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And here\u2019s what we\u2019re looking at now: A delightfully spongey, spice-y crumb with just a hint of apple flavor. A not-too-sweet, cinnamon-laden compote that would be at home atop any bowl of oatmeal. And a super smooth, decadent cream cheese frosting that cuts through the saccharine of typical American buttercreams.<\/p>\n\n\n\n

How to fill and frost apple spice cake with cream cheese frosting<\/h2>\n\n\n\n

The trick to a cake like this is keeping the filling encased between the layers with the buttercream. Create a “dam” with your piping bag by piping a circle of buttercream around the rim of the cake. At this point, you can even meld the inside of the dam to the top of the cake layer for a better seal by brushing just the very interior of the circle down and toward the center of the cake. If you flub this up, you will have compote seeping (SEEPING) out of your final product, so pay attention to that section of directions below. <\/p>\n\n\n\n

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On each cake layer, spread a thin layer of buttercream. <\/figcaption><\/figure>\n<\/div><\/div>\n\n\n\n
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Then, pipe a circle of buttercream to create a “dam” where you can pour your apple compote filling. <\/figcaption><\/figure>\n\n\n\n
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Did you make this apple spice cake? Amazing! Tag @easygayoven on Instagram and TikTok to show off your masterpiece. (And, if you can, leave a review below!)<\/em><\/p>\n\n\n

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Apple Spice Cake with Cream Cheese Buttercream<\/h2>\n\t