October is my month.
October conjures all kinds of feelings of nostalgia and memories of the past. Debating Halloween costumes for weeks on end, sitting hunched over sheets of newspaper in the garage while pumpkin carving with my siblings, walks beneath a canopy of colorful trees in order to get to the school bus, meeting a boy who is now my better half.
October is apples and pumpkins and candy galore. Slow braised meats to be eaten with beer on Sunday aka Football day, butternut squash pizza with smoked mozzarella to be served with a really bold red wine, bowls of pasta topped with rich and meaty bologonese.
October is this apple cake. An oh so creamy maple frosting is paired with an absurdly chunky crunchy spike filled cake. There are 4 (4!) cups of apple in this cake which is what makes it so incredibly perfect and why I deem it required eating in October.
Apple Cake with Maple Frosting
For the Cake
2 1/3 cups all-purpose flour
1 2/3 cups granulated sugar
2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 teaspoon ground cinnamon
½ teaspoon each ground ginger
¼ teaspoon ground nutmeg
2 large eggs
1/2 cup (8 tablespoons) unsalted butter, softened
4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples
1 cup diced toasted walnuts or pecans
For the Frosting
½ stick unsalted butter at room temperature
¼ cup packed dark brown sugar
4 ounces cream cheese at room temperature
3 tablespoons maple syrup
Pinch of salt