Apple crisp was an essential dessert to my childhood. My mom had a newspaper clipping of an apple crisp recipe that she would pull out on special occasions and I would help peel apples and crumble the crisp, sneaking tastes of the sugary oatmeal butter clumps the whole time. This cake is a tribute to that nostalgia: layers of apple spice cake, apple pie filling, cinnamon-vanilla buttercream, and baked crumble for extra texture. It’s the perfect cake for cozy Fall baking and will make your kitchen smell like an Autumnal dreamscape!

There’s so much amazing texture going on in this cake and it all starts with my favorite extra-moist apple spice cake. Applesauce gives these layers the perfect apple flavor + lots of moisture. The cinnamon, allspice, and nutmeg create a warm spiced element perfect for a cozy Fall day. Paired with the spiced apple pie filling and baked crumble topping between every layer it’s basically like you get apple crisp in every bite. My kind of cake. 

I chose to pair this cake with cinnamon-vanilla buttercream to really enhance the spice element in this cake and it is so delicious! It really helps amplify the flavor in the cake and filling. If you’re looking for another great option for topping this cake, this brown butter frosting would be out of this world too. If you do top it with the brown butter frosting, be sure to make 1.5x the recipe so you’ll have enough for the buttercream dams, frosting and decorating. 

I had a vision for decorating this cake and it turned out exactly like I imagined! I love it so much when that happens. I put some crumble topping around the base of the cake while the frosting finish was still tacky, then piped a crescent border with cinnamon-vanilla buttercream using Wilton Tip 1M (for the rosettes) and Tip 4B (for the stars). Then I sliced an apple into very thin slices and fanned them out to place on top. I learned that to keep those apple slices from browning, you can coat them with lemon juice! Pro tip right there. 

However you decorate this apple crisp cake, it is sure to satisfy. It’s basically the best of both worlds if you had to decide between an apple crisp and an apple cake to serve at your Fall get together. A must make for this cozy season in my opinion!

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Apple Crisp Cake

Layers of extra moist spiced apple cake, apple pie filling, baked crumble topping, and cinnamon-vanilla buttercream. If you love apple crisp, this cozy Fall cake is right up your alley.

Prep Time 1 hour 15 minutes

Cook Time 50 minutes

Servings 15 slices

Ingredients

Apple Spice Cake

• 2 1/2 Cups (332g) all purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp allspice
• 1 Cup (226g) unsalted butter, room temperature
• 3/4 Cup (150g) packed brown sugar
• 1 1/4 Cups (250g) granulated sugar
• 1 tsp pure vanilla extract
• 1 large egg, room temperature
• 2 1/2 Cups (600ml) unsweetened applesauce

Apple Pie Filling

• 2 large granny smith apples, peeled and diced into 1/2 inch cubes (about 340g)
• 2 tsp lemon juice
• 1/4 Cup (50g) packed brown sugar
• 1/4 Cup (50g) granulated white sugar
• 2 Tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 1 Cup (240ml) water

Baked Crumble Topping

• 1/2 Cup (40g) old-fashioned oats
• 1/2 Cup (60g) all purpose flour
• 1 1/2 Tbsp granulated sugar
• 1/4 Cup (50g) packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 1/4 Cup (57g) unsalted butter, softened

Cinnamon-Vanilla Buttercream

• 1 1/2 Cups (339g) unsalted butter, room temperature
• 5 1/4 Cups (630g) powdered sugar
• 1 1/2 tsp ground cinnamon
• 1 Tbsp pure vanilla extract
• 3 Tbsp (45ml) whole milk, room temperature
• 1/4 tsp salt, or to taste

Instructions

Make the Apple Spice Cake

• Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax or parchment paper circle. Whisk together all of the dry ingredients and set them aside.
• Cream the butter on high until light and fluffy, about 2 minutes. Add the brown and white sugars and continue to beat on medium for 2 minutes, scraping down the bowl and paddle once in between. Add the vanilla and the egg, then turn the mixer to medium for one full minute.
• Turn the mixer to low and add the flour mixture in three parts, alternating with the applesauce, beginning and ending with the flour mixture. When it just begins to come together after the last flour addition, turn off the mixer and give it a few stirs by hand to make sure everything is incorporated. The batter will be thick.
• Divide the batter between your prepared cake pans (fill to no more than 2/3 full) and smooth the tops, then bake for 36-42 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely before filling and frosting.

Make the Apple Pie Filling

• Toss the chopped apples and lemon juice together in a medium bowl, set aside.
• In a large saucepan, combine sugars, cornstarch, and spices. Pour in water and whisk. Cook over medium heat until boiling. Cook for 2 minutes, stirring occasionally. Add apples, bring back to a boil. Simmer, stirring occasionally, until tender (15-20mins). Cool completely.

Make the Baked Crisp Topping

• Preheat the oven to 350ºF/177ºC and line a cookie sheet with parchment paper. Add all of the ingredients except for the butter into the bowl of a stand mixer fitted with the paddle attachment. Mix together on low to combine, then add in the softened butter. Continue mixing on low until the mixture begins forming pea-sized clusters.
• Spread the mixture evenly onto the parchment-lined cookie sheet, then bake for 5 minutes. Stir the topping around a bit, then bake for another 5 minutes until it begins to turn golden brown. Let the crumble topping cool completely to room temperature, then store in an airtight container until you’re ready to assemble the cake.

Make the Cinnamon-Vanilla Buttercream

• In a large bowl, whisk together powdered sugar and cinnamon. Set aside.
• Cream butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
• Add powdered sugar/cinnamon mixture a few cups at a time, scraping down the bowl and paddle between intervals. Mix on medium until fully incorporated.
• Turn the mixer to low and add vanilla and milk. Mix on medium for two minutes. Scrape down the bowl and paddle and add salt. Mix for another minute on medium until incorporated.

Assembly

• Once the cake layers have cooled completely, level them to your desired height. Fill a piping bag with 1 Cup of the cinnamon-vanilla buttercream and snip off 1/2 inch opening on the end. Place the first cake layer on the turntable and pipe a circle of cinnamon-vanilla buttercream about 1/4 inch inward from the edge to act as a buttercream dam for the apple pie filling. Fill the center of the buttercream dam with the apple pie filling and smooth it down until it's the same height as the buttercream dam (this post shows more details on this filling method). Crumble a few Tablespoons of baked crumble topping on top of the filling before placing the next cake layer on top. Repeat the filling and stacking process with any additional layers. Crumb coat the cake with more cinnamon-vanilla buttercream, then refrigerate the crumb coated cake for 20-30 minutes to let the frosting firm up.
• To create the design pictured, use the cinnamon-vanilla frosting to create a smooth finish on the cake. While the frosting is still tacky, press the baked crumble topping around the bottom edges of the cake. Refrigerate the cake for an additional 10-15 minutes to let the frosting firm up while you divide the remaining cinnamon-vanilla frosting between two piping bags, one fitted with Wilton Tip 1M and one fitted with Wilton Tip 4B. Pipe rosettes with Tip 1M and stars with Tip 4B in a crescent formation around the top of the cake. Garnish with sliced apple (coat in lemon juice first to prevent browning) and more baked crumble topping.

Notes

Make Ahead Tips: 

1. The cake layers can be made ahead and stored, wrapped in plastic wrap, at room temperature for up to two days. Alternatively, you can store the wrapped cake layers in the freezer for up to 2 months before thawing and frosting.
2. The apple pie filling can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks. 
3. The baked crisp topping can be stored in an airtight container in the refrigerator for up to two weeks. 
4. The cinnamon-vanilla buttercream frosting can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.

I hope you love this apple crisp cake as much as I do! Let me know what you think in the comments below and feel free to tag @sugarandsparrowco on Instagram if you post a pic! I love to see what you create.

The post Apple Crisp Cake Recipe appeared first on Sugar & Sparrow.

What’s better than a churro? A churro CAKE of course. Especially when it’s topped with my favorite local xurros from 180pdx (if you’re a Portlander or ever come to visit, this spot is a must). Creating a churro cake has been on my list of ideas for a long time, and I’m so proud to bring you the result of my kitchen experimentation. Behold! 

No matter what event or time of year, this cake is a true crowd pleaser. Not only is it pretty to look at, it’s bursting with flavor. The cake is cinnamon vanilla as well as the buttercream, and the real kick comes from the Mexican chocolate ganache. It’s spiced with a little cinnamon and cayenne to give your tastebuds a little spice burst after the sweetness of the chocolate.

This recipe makes enough for a triple-layer 6 or 8 inch cake. Dress it up with your favorite local churros or homemade churro recipe (I still have yet to try making them from scratch, but when I do I’ll be sure to let you know!), or get creative with the presentation and let the flavors speak for themselves.

However you decide to decorate, I can promise you this: it will be absolutely delicious. I know this because I brought it to work one day and it was gone before lunch – the whole crew at my day job ate it for breakfast! Now that’s a sign of a frickin’ good cake.

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Churro Cake Recipe

A light and fluffy churro-inspired cake with cinnamon-vanilla buttercream and spicy chocolate ganache

Prep Time 35 minutes

Cook Time 40 minutes

Total Time 2 hours 30 minutes

Ingredients

Churro Cake

• 2 3/4 Cups (290g) cake flour, sifted before measuring
• 2 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 Tbsp cinnamon
• 1 Cup (226g) unsalted butter, room temperature
• 1 3/4 Cups (358g) granulated sugar
• 3 eggs, room temperature
• 1/2 cup (120g) sour cream, room temperature
• 1 Tbsp pure vanilla extract
• 1 1/4 Cups (300ml) whole milk, room temperature

Mexican Chocolate Ganache

• 1 Cup (185g) semi-sweet chocolate chips
• 1 Cup (240ml) heavy whipping cream
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper

Cinnamon Vanilla Buttercream

• 2 Cups (452g) unsalted butter, room temperature
• 7 Cups (840g) powdered sugar
• 2 tsp cinnamon
• 1 Tbsp vanilla extract
• 3 Tbsp whole milk, room temperature
• pinch of salt

Garnish

• 3 small churros

Instructions

Make The Churro Cake

• Preheat oven to 350°F and prepare three 6-inch or two 8-inch cake pans by spraying with baking spray and placing a wax paper circle in the bottom of each pan.  
• Whisk together sifted cake flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• Cream butter on med-high for one minute. Add sugar and beat on med-high for 2 minutes, until light and fluffy, scraping down bowl and paddle as needed. 
• Turn the mixer down to low and add the eggs one by one, mixing thoroughly after each addition. Add vanilla and sour cream and mix for one minute on high, scraping down the bowl and paddle once more.
• Add all of the dry ingredients at once with the mixer on low speed until just combined, then add the milk all at once with the mixer still on low. Scrape down the bowl and paddle and mix on low until it all just comes together, about 30 seconds. You might need to hand whisk at the end to get rid of some lumps, but be careful not to overmix. 
• Fill prepared cake pans no more than ⅔ full and bake for 30-35 minutes or until a toothpick inserted comes out clean. 

Make The Mexican Chocolate Ganache

• Place chocolate chips in a heat proof bowl and set aside.
• Whisk together heavy whipping cream, cinnamon, and cayenne in a saucepan over medium-high heat until small bubbles start to form (aka right before it starts boiling).
• Pour over chocolate chips and let sit for 30 seconds before whisking together until the ganache is uniform in consistency. You’ll need to let this cool on the counter to room temp before filling or dripping the cake. 

Make The Cinnamon Vanilla Buttercream

• In a large bowl, whisk together powdered sugar and cinnamon. Set aside.
• Cream butter on med-high until light and fluffy (about 5 minutes), scraping down bowl and paddle a few times in between.
• Add powdered sugar/cinnamon mixture a few cups at a time, scraping down bowl and paddle between intervals. Mix on medium until fully incorporated. 
• Turn mixer to low and add vanilla and milk. Mix on medium for two minutes. Scrape down bowl and paddle and add salt. Mix for another minute on medium until incorporated.

Assembly

• Torte each cake layer to desired height. Pipe a circle of buttercream around the top edge of the first layer (to make a buttercream dam) and fill with half Cinnamon Vanilla Buttercream, half (room temperature) Mexican Chocolate Ganache. 
• Place the next cake layer on top and repeat step one, then add the final cake layer on top.
• Crumb coat the cake with Cinnamon Vanilla Buttercream, then ice with a final layer of buttercream.
• Place the cake in the refrigerator for 10-15 minutes to chill the buttercream before dripping with room temperature Mexican Chocolate Ganache.
• Top with your favorite local churros or topper of your choice. In this design I’ve also piped a few open stars with buttercream using Wilton tip 4B.

Notes

The cake layers can be made ahead, wrapped and stored at room temperature for up to two days. Alternatively, you can wrap and store them in the freezer for up to 3 months. 

The ganache can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. To bring back to dripping consistency, heat in the microwave for 15 second intervals, stirring after each interval, until room temperature. 

The buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. Bring back to room temperature and re-whip in your stand mixer with a paddle attachment. Add milk, one tsp at a time, if buttercream is too thick. 

Did you make this cake? Let me know by tagging me on Instagram! You might get a shoutout

The post The Tastiest Churro Cake Recipe appeared first on Sugar & Sparrow.