Old-Fashioned Apple Cake with Brown Sugar Frosting Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml buttermilk (or 120ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">450g apples (about 3-4 medium), peeled, cored and diced (Granny Smith or Braeburn)</li><li class="ingredients-single-item">For the Brown Sugar Frosting:</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">200g dark brown sugar, packed</li><li class="ingredients-single-item">80ml milk</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">240g confectioners' sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) round cake pans (2)</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease two 23cm (9-inch) round cake pans and line the bottoms with parchment paper. This double protection ensures your cake releases perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined. This pre-mixing of dry ingredients ensures even distribution of leavening agents and spices throughout your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 4-5 minutes. Don't rush this step - proper creaming incorporates air into the batter, creating a lighter cake texture with a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then mix in the vanilla extract. The gradual addition of eggs maintains the emulsion and prevents curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour (three additions of flour, two of buttermilk). Mix on low speed just until combined after each addition. Overmixing at this stage activates gluten and can result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the diced apples with a rubber spatula until evenly distributed. The apple pieces will release moisture during baking, contributing to the cake's tender texture. If the apples are very juicy, you can toss them in a tablespoon of the flour mixture first to prevent them from sinking to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the batter evenly between the prepared pans, smoothing the tops with your spatula. Tap the pans gently on the counter to release any air bubbles that might create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cakes should spring back when lightly touched and start to pull away from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cakes to cool in the pans for 15 minutes before inverting onto wire racks to cool completely. Patience here is crucial - a warm cake will cause your frosting to melt.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the brown sugar frosting, melt the butter in a medium saucepan over medium heat. Add the brown sugar and milk, stirring constantly until the sugar dissolves completely. Bring the mixture to a gentle boil and cook for exactly 2 minutes without stirring. This process caramelizes the sugar, creating that distinctive old-fashioned flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from heat and stir in the salt. Allow the mixture to cool to lukewarm (about 15-20 minutes), then gradually beat in the sifted confectioners' sugar and vanilla until smooth and spreadable. Work quickly as this frosting sets rapidly due to the crystallization of sugars as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cakes are completely cool, place one layer on a serving plate. Spread about 1/3 of the frosting on top. If the frosting becomes too stiff to spread, warm it slightly over low heat or add a few drops of milk.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the second cake layer on top and quickly spread the remaining frosting over the top and sides of the cake. Create decorative swirls with your spatula for that homestyle appearance. The frosting will set quickly, giving you that classic crackly-topped finish.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Let the frosting set for about 30 minutes before slicing. This cake tastes even better the next day as the flavors meld and the moisture from the apples infuses the cake. Store covered at room temperature for up to 3 days or refrigerated for up to a week.</li></ol>