Use flavorful, tart apples for this cake for the best flavor. Baked on the convection bake mode, it bakes considerably faster than in a conventional oven.
Recipe information
Yield
makes 16 servings
Ingredients
Maple Caramel Frosting
Preparation
Step 1
Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Butter a 9 × 13-inch pan.
Step 2
In a large bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, salt, and nutmeg, and mix well. Add the butter and blend with a hand mixer until the ingredients resemble moist, coarse crumbs.
Step 3
Add the eggs, apples, nuts, and coffee, and mix at low speed for 1 minute. Increase the speed to high and continue mixing until the batter is well blended.
Step 4
Turn the batter into the prepared pan. Bake in the center of the oven for 25 to 30 minutes or until the cake feels firm in the center when touched and a toothpick inserted into the center of the cake comes out clean. Cool the cake on a wire rack. Prepare the frosting and frost the cake when it is cool.
Maple Caramel Frosting
Step 5
Melt the butter in a small saucepan. Add the brown sugar and maple syrup and cook over low heat for 2 minutes.
Step 6
Add the milk and heat to a boil, stirring. Remove the pan from the heat and stir in the powdered sugar and vanilla, mixing until smooth and creamy. If necessary, add a few more drops of milk to get a spreading consistency.
