RICHMOND, Va. – Williamsburg based Cake Designer Kadi Spruill, Owner of Costum Cakery Kadi Bakes walked us through the steps of creating a delightful seasonal dessert, Honeycrisp Apple Spice Cake with Vanilla Buttercream Frosting. She finished off her masterpiece topping it off with fresh flowers and sugar coated berries to finish the elegant look. You can meet Kadi Sunday, December 11th from 2 pm to 4 pm for her Cookie Painting Class at Schmidt’s Flowers and Arrangements in Williamsburg, registration is required for the event. For a link to more information you can visit http://www.kadibakes.com/home.html and https://www.facebook.com/events/1968513493376142/
Honeycrisp Apple Spice Cake by Kadi Bakes
2 cups all purpose flour
2 tsp baking soda
1 tbsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1 1/2 cup sugar
3/4 c mayo
1/4 cup crushed pineapple
1 tbsp vanilla
1 1/2 cup chopped Honey crisp Apples
(You may add a cup of nuts and a cup of raisins if desired. If adding raisins reconstitute them in hot water by soaking in water for 1 min first)
Turn oven on to 350°
Combine all dry ingredients; Flour, baking soda, spices, sugar, salt in bowl. Combine all wet ingredients in a separate bowl, eggs, mayo, pineapple, vanilla, apples (optional raisins/nuts).
Add dry ingredients to wet ingredients as you mix to combine using a spatula. Batter will be thick and rich looking.
Pour batter to height consistency desired (doesn’t rise much) and bake at 350° for 20-40 min depending on size of pan (about 18 min for cupcakes). When middle spring back cake is finished. It is fragrant while baking but is not finished until middle bounces back!
Let cake cool before frosting
Frost if you’d like with your favorite buttercream frosting, or cream cheese icing! Enjoy!