autumn orchard cake with cream cheese icing
1¾ cups all-purpose flour
1¼ tsp baking powder
1 tsp ground cinnamon
¾ tsp baking soda
½ tsp kosher salt
¾ cup unsalted butter, softened
1 cup golden brown sugar, packed
2 eggs, room temperature
½ cup sour cream
1 tsp pure vanilla extract
2 Granny Smith apples, peeled, cored and coarsely grated (about 2 cups)
1 package (250 g) cream cheese, softened
¼ cup unsalted butter, softened
¾ cup icing sugar
1 tsp fresh lemon juice
1 tsp vanilla extract
¼ tsp ground cinnamon
Preheat oven to 350˚F. Grease an 8-inch square pan and set aside.
Mix first five dry ingredients in a bowl. Set aside.
Using an electric mixer, cream butter and sugar until light and fluffy. One at a time, add eggs, mixing well after each addition. Stir in sour cream and vanilla. Add apples and mix well. Add reserved dry ingredients and mix. Spread batter evenly into prepared pan. Bake for about 35 minutes, until a toothpick inserted in centre comes out clean. Cool before removing from pan and cut into 2-inch squares.
Using an electric mixer, beat cream cheese on medium speed until smooth.
Add butter and continue to beat.
Reduce speed to low and add icing sugar, scraping sides as necessary.
Mix in remaining ingredients, continuing to beat until fluffy.
Try pears, sweetened cranberries or fresh blueberries instead of apple.
For single lunch-size servings, spoon batter into 12 greased muffin tins and bake for about 20 minutes.