Ingredients For the Cake:

8 tablespoons (1 stick) Kerrygold

Unsalted Butter

plus 1 tablespoon for brushing the cake pan

1/2 cup granulated sugar

1/4 cup brown sugar

1 egg

1/2 cup whole milk

1 teaspoon pure vanilla extract

2 cups unbleached all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

Pinch of ground nutmeg

2 cups chopped peeled apples, in 1/2" dice

Whipped Cream Cheese Buttercream Frosting:

8 tablespoons (1 stick) Kerrygold

Unsalted Butter

room temperature

8 ounces cream cheese, at room temperature

4 cups powdered sugar, sifted

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Edible flowers for garnish

Instructions:
  1.  Preheat the oven to 350°F.
  2. Brush a round 9-inch cake pan with 1 tablespoon of room temperature butter, making sure to go up the sides of the pan as well. Add 1 tablespoon of flour to the buttered pan, and then rotate and tap to coat the pan in flour for a nonstick release. Set aside.
  3. In a medium size mixing bowl, combine the all purpose flour, ground cinnamon, ground cloves, nutmeg, baking powder, baking soda, and salt. Whisk, and set aside.
  4. To the bowl of an electric stand mixer, fitted with the paddle attachment, add the butter, granulated sugar, and brown sugar. Beat on medium speed to cream the butter and sugar together until the mixture is pale and fluffy, about 3 minutes.
  5. Add the egg, and vanilla extract, combine thoroughly. Add half of the dry ingredients to the bowl, mix for 10 seconds on low, then add half of the milk, mix. Add the remaining dry ingredients, mix, then the rest of milk. Beat on low until the dry ingredients are fully incorporated. Remove the bowl from the mixer, and add the apples. Fold in gently using a rubber spatula.
  6. Pour the cake batter into the prepared pan, and use an offset spatula to smooth out the top for an even bake. Bake for 45-50 minutes until a toothpick comes out clean. Allow the cake to cool in the pan for 20 minutes, and then invert the cake out onto a cake plate. Allow to cool completely.
  7. Meanwhile, make the cream cheese buttercream frosting. Add the room temperature butter and cream cheese to the bowl of the stand mixer with the paddle attachment. Beat on medium highspeed for 2-3 minutes. Add the sifted powdered sugar to the bowl, along with the pinch of cinnamon, and kosher salt. To prevent the powdered sugar from flying out of the bowl, turn the mixer on low for a second, then off, then on low, then off again. Then mix on low for 2 minutes, increasing the speed to medium for another 2 minutes until the frosting is airy and fluffy.
  8. Use an offset spatula to frost the cooled cake with the cream cheese frosting, then garnish with edible flowers.

Recipe by Lion’s Bread.