Ingrédients pour Vanilla Apple Cake With Cream Cheese Frosting
- Apple
- 2 tablespoons brandy (or apple juice)
- All Purpose Flour
- Ground Cinnamon
- Ground Cloves
- 1 ½ teaspoons baking powder
- ½ cup (1 stick) unsalted butter
- 1 vanilla bean (split and scraped)
- 8 large eggs (separated)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 ¼ cups granulated sugar
- 16 ounces cream cheese (softened)
- 4 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Vanilla Apple Cake With Cream Cheese Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Vanilla Apple Cake With Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch springform pan.
- Peel, core, and slice 3 medium apples (about 3 cups).
- In a medium bowl, toss the apples with 2 tablespoons of brandy (or apple juice for a non-alcoholic version).
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, ½ teaspoon ground cloves, and 1 ½ teaspoons baking powder.
- In a small saucepan, combine ½ cup unsalted butter, 1 vanilla bean (split and scraped), and the vanilla bean pod.
- Cook over low heat, stirring frequently, until the butter turns light brown and nutty (about 8-10 minutes). Remove from heat and let cool slightly; discard the vanilla bean pod.
- In a large bowl, whisk together 4 large egg yolks, 1 teaspoon vanilla extract, and a pinch of salt.
- Gradually add ¾ cup granulated sugar to the egg yolks, whisking until light and fluffy.
- Fold in the cooled brown butter mixture.
- Gently fold in the dry ingredients until just combined.
- Fold in the apples and brandy.
- In a clean bowl, beat 4 large egg whites until soft peaks form. Gradually add ½ cup granulated sugar and beat until stiff, glossy peaks form.
- Gently fold the egg whites into the batter in three additions.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before running a knife around the edges and releasing it onto a wire rack to cool completely.
- Make the frosting: In a mixing bowl, beat together ½ cup unsalted butter, 16 ounces cream cheese (softened), and 4 cups powdered sugar until smooth and creamy.
- Add 1 teaspoon vanilla extract and beat until well combined.
- Frost the cooled cake and refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
137g
Fat
80g
Carbs
16g
