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Spicing Up Fall

In the Kitchen with I.F. Chef Jessica Hallam

Published online: Sep 19, 2017 Articles, Dining, East Idaho Weddings, Family Fun Guide
Viewed 1515 time(s)

Happy Fall Ya’ll! I’m so excited to celebrate my one year anniversary with the Idaho Falls magazine! And what says celebrate more than cake? For the September/October issue, I chose a spice cake with a caramel apple filling and a vanilla bean frosting. The cake is well spiced with a rich caramel apple filling and the smooth creamy frosting perfectly complements it all. You can find vanilla bean paste in the cake decorating section of most grocery stores.

Caramel Apple Spice Cake

Spice Cake:

1 white cake mix

1 c. flour

1 c. sugar

¾ tsp. salt

1 tsp. baking powder

1 ¼ c. water

4 egg whites

1 tsp. vanilla

1 c. sour cream

2 tbsp. vegetable oil

1 tbsp. +1 tsp. cinnamon

1 tsp. ginger

½ tsp. nutmeg

½ tsp. cloves


Caramel Apple Filling

½ c. apple butter

½ c. butter

1 ½ c. dark brown sugar

1/3 c. whole milk

1 tbsp. +1 tsp. cinnamon

2 ½ c. powdered sugar, preferably sifted

Vanilla Bean Frosting:

12 oz cream cheese (1.5 blocks)

¾ c. butter, room temp

2 tbsp. vanilla bean paste

2 tbsp. heavy cream

2 lbs powdered sugar

Instructions:

Cake:

  1. Preheat oven to 325 degrees

  2. In mixer, combine all ingredients and mix thoroughly.

  3. Place into 3 greased 8” round cake pans.

  4. Bake for 25-30 minutes or until toothpick comes out clean.

  5. Let cool completely.

Filling:

  1. In sauce pan melt butter, add apple butter and brown sugar. Boil for 2-3 minutes. Add milk and cinnamon. The mixture will bubble a lot, so watch out for splatters. Bring to a boil. Remove from heat and whisk in powdered sugar. Let cool to room temp. You may need to whip with a mixer or add more milk if not spreadable.

Frosting:

  1. Cream together cream cheese, butter, vanilla bean paste and heavy cream until well mixed.

  2. Add powdered sugar slowly. Mix until well combined and there are no clumps. If it is too thin, add a little more powdered sugar; if its too thick, add a little more heavy cream.

To assemble cake

Place bottom layer of cake onto a cardboard circle or cake stand. Place a half inch layer of caramel apple filling in a smooth layer on top. Repeat with the next two layers. Once you have the layers assembled, apply a thin layer of frosting all around sides and top of cake, aka the “crumb coat.” Refrigerate for one hour to set the layer. Add another thick layer of frosting to completely cover the cake with your desired texture or design. I chose a smooth design with some piping on top to decorate. If desired, top with a little cinnamon sugar or apple pie spice. Serve the same day. Store leftovers in the fridge for up to four days.

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