Drizzle some kumquat syrup over kumquats atop cake. Serve cake cold or at room temperature.
If you can’t find Pippin apples, choose another variety that’s good for cooking. Golden Delicious, Winesap, Pink Lady, Granny Smith, and Jonagold are good options. 8 to 10 servings
Cake
1 pound Pippin apples (about 2 medium), peeled, cored, diced
¼ cup water
2½ cups plus 1 tablespoon unbleached all purpose flour
2 teaspoons baking soda
1½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup dried currants
1 cup walnuts, toasted, chopped
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon brandy
1½ teaspoons vanilla extract
4 large eggs
Frosting
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
2 8-ounce packages Philadelphia-brand cream cheese, room temperature
½ cup pure maple syrup
¼ teaspoon maple flavoring
2 cups walnuts, toasted, chopped
CAKE: Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1½-inch-high sides. Combine apples and ¼ cup water in small saucepan. Cover; simmer over medium-low heat until apples are tender, about 20 minutes. Place in processor; puree until smooth. Cool puree.
Sift 2½ cups flour, baking soda, cinnamon, salt, nutmeg, and cloves into medium bowl. Toss currants with remaining 1 tablespoon flour in small bowl to coat; mix in walnuts.
Using electric mixer, beat sugar, butter, brandy, and vanilla in large bowl until blended. Beat in eggs 1 at a time. Beat in half of flour mixture, then 1¼ cups apple puree (reserve any remaining puree for another use). Beat in remaining flour mixture. Stir in currants and walnuts. Divide batter among prepared pans.
Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cut around pan sides to loosen cakes; turn cakes out onto racks and cool.
FROSTING: Using electric mixer, beat butter and sugar in large bowl until blended. Beat in cream cheese, then maple syrup and maple flavoring. Chill frosting until beginning to set, about 20 minutes.
Place 1 cake layer on platter. Spread ¾ cup frosting over. Top with second layer; spread ¾ cup frosting over. Top with third layer. Spread 1 cup frosting in thin layer over top and sides of cake. Chill 15 minutes. Spread remaining frosting all over cake. Press walnuts halfway up sides of cake. Chill until frosting is set, at least 30 minutes.
DO AHEAD: Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.
This nice autumnal cake features a festive garnish of candied orange peel, which is available seasonally at most supermarkets and year-round at specialty foods stores and from chefshop.com. Look for a peel that’s made with high-quality ingredients and no artificial colors, flavors, or preservatives.
12 servings
Cake
3 cups unbleached all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
1 15-ounce can pure pumpkin
1½ cups sugar
1¼ cups vegetable oil
4 large eggs
2 teaspoons finely grated orange peel
Frosting
1 1-pound box powdered sugar, divided
½ cup plus 1 tablespoon heavy whipping cream
1 teaspoon vanilla extract
¼ teaspoon salt
1 8-ounce package Philadelphia-brand cream cheese, room temperature
¼ cup (½ stick) unsalted butter, room temperature
Candied orange peel
CAKE: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1½-inch-high sides. Whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice, and cardamom in large bowl to blend. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl until blended. Beat in eggs 1 at a time, then orange peel. Add flour mixture; beat at low speed just to blend. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks and cool completely.
FROSTING: Sprinkle ½ cup sugar over bottom of small nonstick skillet. Cook without stirring over medium heat until sugar melts, swirling pan occasionally. Continue cooking until sugar turns deep amber color, stirring occasionally, about 2 minutes. Add ½ cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature.
Sift remaining sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread, about 2 hours.
Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer, cut side up, on cake plate. Spread ¾ cup frosting over. Place second cake layer, cut side down, atop frosting. Spread remaining frosting smoothly over top and sides of cake.
DO AHEAD: Can be made 2 days ahead. Cover with cake dome or large bowl and chill. Let stand at room temperature 2 hours before serving.
Sprinkle candied orange peel over top of cake. Cut into wedges and serve.Technique Tip: Let It MeltWhen making the caramel for the frosting, do not stir the powdered sugar until it has melted completely, or else the sugar will crystallize and seize. Keep a watchful eye on it, shaking and tilting the pan, if necessary, to allow the sugar to melt evenly.
Be sure to use clean, dry beaters and a clean, dry mixing bowl to beat the egg whites. Even a trace of oil can keep them from expanding properly. The glaze for this lovely autumn cake should be made a day ahead. 12 servings
3 cups sifted cake flour (sifted, then measured)
2½ teaspoons baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3½ cups sifted powdered sugar (sifted, then measured)
6 large eggs, separated, room temperature
2 teaspoons finely grated orange peel
1½ teaspoons vanilla extract