Apple Cake with Maple Frosting

Recently, I became a member of the Cake Slice Bakers, a group of bloggers with a love for baking. We all purchase the same cookbook, and vote on a cake to bake from it each month. Then we share with you! I've been excited about baking this cake ever since it won the vote. It is like fall in a cake pan...the house smelled incredible while it was baking. And don't even get me started on how good the Maple Cream Cheese frosting is! I baked this as recommended in a 9 inch square pan, but I think it would make great cupcakes, as well. Happy Baking!

Apple Cake with Maple Frosting

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
2/3 cup buttermilk
1 cup chopped walnuts
2 cups peeled and chopped (1/2 inch pieces) Granny Smith apples
Cream Cheese Maple Frosting (see below)

1) Position a rack in the center of the oven and preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch square baking pan. Dust the pan with flour. (I cheated and used Baker's Joy spray)

2) In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, baking soda, and salt; set aside.

3) In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Gradually add the sugar and beat at medium-high speed until well blended and light, about 2 minutes. Add the vanilla extract, then, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk in two additions and mixing just until blended. Remove the bowl from the mixer stand and stir in the chopped apples and walnuts (I used pecans instead).

4) Scrape the batter into the prepared pan and smooth the top. Bake the cake for 25 to 30 minutes, until it is golden and a toothpick inserted into the center of the cake comes out clean. Cool the cake completely in the pan on a wire rack.

5) Frost the top of the cooled cake with the maple frosting. Cut the cake into squares and serve it directly from the pan.

6) Store the cake in the refrigerator, loosely covered, for up to 3 days. Bring the cake to room temperature before serving.

Cream Cheese Maple Frosting

6 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon maple flavoring
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Pinch of freshly grated nutmeg
Pinch of salt
1 cup confectioners’ sugar, sifted

1) In the bowl of an electric mixer, using the paddle attachment, beat together the cream cheese and butter at medium speed until smooth. Beat in the vanilla extract, spices, and salt. Reduce the speed to low, add the confectioners’ sugar, and beat until well blended. Raise the speed to high and beat until light and creamy, about 2 minutes.