Cinnamon Apple Cake with Salted Maple Buttercream
This cozy cinnamon apple cake is full of fall flavor, soft texture, and rustic charm — topped with salted maple buttercream and naturally beautiful decorations.
Equipment
- 8-inch Round Cake Pans
- Mixing Bowls
- Hand or Stand Mixer
- Rubber Spatula
- Cooling Rack
- Parchment Paper
Ingredients
For the Cake
- 2 cups all-purpose flour for soft, tender crumb
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp ground cinnamon
- 0.25 tsp nutmeg
- 0.5 cup unsalted butter softened
- 0.75 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup buttermilk
- 1 cup oven-dried apple slices chopped
For the Salted Maple Buttercream
- 1 cup unsalted butter room temperature
- 2.5 cups powdered sugar
- 3 tbsp pure maple syrup
- 0.25 tsp fine sea salt
Optional Garnishes
- dried apple rings homemade or store-bought
- ground cinnamon for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
- In a large bowl, beat butter and brown sugar until light and fluffy — about 2 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Mix gently.
- Fold in chopped dried apple slices.
- Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
- To make the buttercream, beat butter until creamy. Gradually add powdered sugar. Add maple syrup and salt. Whip until fluffy.
- Assemble cake: frost one layer, stack second on top, frost again. Pipe soft mounds and garnish with dried apple rings and cinnamon.
Notes
For a rustic look, garnish with dried apple rings, a sprinkle of cinnamon, and sprigs of rosemary. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days. Freeze wrapped slices up to 2 months.