Much like every Thanksgiving, I fill my belly full of good, good food. I especially love desserts, and will eat minimal “real food” just to get to the sweet stuff! My turkey day look was all about comfort as well. Pants that forgive, and buildable layers for cold weather temps and warm interiors.
For my husband’s (Josh’s) family, I’m always given the task of bringing some sort of dessert. I had my eye on a couple of recipes, but the one I’m sharing today takes the cake (literally). I had initially baked the Apple Maple Spice Cake from the November issue of Better Homes and Gardens. The cake tasted delicious, but fell apart once I attempted to turn it out of the pan. I was furious!! (This always happens to me during my holiday baking, so I had started early enough to make another, if I needed to.) Upon closing the magazine, I noticed the Pumpkin Bread Trifle on the front cover. Then, it hit me!! I could make a trifle of sorts out of my ruined Apple Maple Spice Cake. So, I combined the recipes for the cake along with the trifle. The results were DELICIOUS! I also modified some of the ingredients.
Apple Maple Spice Cake Trifle
- 2 cups self-rising flour
- 1 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 3 medium Gala or Granny Smith apples
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup apple butter
- 1/4 cup maple syrup + 2 Tablespoons
- 2/3 cup packed brown sugar
- 2 1/2 + 1/3 cup heavy cream
- 1 8oz. container sour cream
- 1 cup powdered sugar
- 2 Tbsp. milk
- Preheat oven to 350 degrees F. Butter and flour a cake pan.
- In a medium bowl, whisk together the flour, cinnamon, and pumpkin pie spice.
- Core and finely chop apples.
- In a large bowl, beat 2/3 cup butter with a mixer on medium-high 30 seconds. Add granulated sugar; beat 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in flour mixture on low until combined. Fold in half the apples. Spread batter evenly into prepared pan.
- Bake 50 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes.
- In a bowl, beat 2 1/2 cups heavy cream, sour cream, powdered sugar and milk with mixer on high until stiff peaks form. Set aside.
- In a large skillet melt remaining 1/3 cup butter over medium. Add remaining apples; cook and stir 1-2 minutes or until softened. Stir in brown sugar and cream. Bring to boiling, stirring to dissolve sugar. Boil gently, uncovered, for 2-3 minutes. Remove from heat. Stir in remaining 2 Tbsp. maple syrup; cool slightly.
- Cut cake into 1 inch cubes. In a large trifle dish make three layers of cake cubes, maple glaze and whipped cream. Drizzle the very top with caramel.
I hope that you enjoy the recipe. I thought it would make a great dessert to take along to Christmas gatherings as well!
My husband and I have made a date night tradition of sorts of going Black Friday shopping. We challenge ourselves with getting our ENTIRE list DONE! So many stores were having AH-MAY-ZING sales. Before Black Friday ever hits, Target runs daily deals. I scored $10 gift card with $50 purchase of Legos. This was all that my son asked for, so this was a slam dunk for me. Aerie had 40% off the entire store + free blanket with $75 purchase. We were also gifted the cutest shopper bag to put our goodies in! Fossil had many purses marked 70% off. Dick’s Sporting Goods had 25% off the whole store! We purchased a Nike hoodie that was on sale, and still received the 25% off. Lucky Jeans had 50% off the entire store, as did J.Crew Factory.
I hope you had the best Thanksgiving ever, and that you spent it with those you care for most. I also hope that you spent some time in reflection of your blessings, and felt true joy and thankfulness. Until next time, pals…