Photo by Karen Hermann
Serves 12–15, depending on cut sizes
Cake
2¼ cups all-purpose flour
1½ teaspoons baking soda
¼ teaspoon kosher salt
1 teaspoon cardamom
1 teaspoon ginger
½ teaspoon allspice
⅔ cup vegetable oil
3 large eggs, room temperature
¾ cup light brown sugar, packed
¾ cup sugar
2 teaspoons vanilla extract
½ cup sour cream
1½ cups grated apples (use largest grating surface)
1½ cups chopped walnuts, divided
Cream cheese icing
4 tablespoons unsalted butter, room temperature
8 ounces cream cheese, room temperature
Pinch of kosher salt
1 teaspoon vanilla extract
3 cups powdered sugar, sifted
Preheat oven to 350 F. Spray and flour a 9 x 13-inch cake pan.
In a large bowl, whisk together flour, baking soda, salt, cardamom, ginger and allspice. In the bowl of an electric mixer, blend together oil, eggs, sugars, vanilla, sour cream and apples. Slowly fold in the flour mixture, scraping down the sides occasionally. Add 1 cup walnuts and blend thoroughly. Pour batter into the prepared pan and bake in preheated oven for 40–45 minutes until a cake tester comes out clean. Allow to cool completely in the pan.
In a medium bowl, using a hand mixer, beat butter and cream cheese until fluffy. Add salt and vanilla and blend thoroughly. Slowly add powdered sugar and beat until smooth. (If icing is not thick enough for spreading, add additional powdered sugar, 2 tablespoons at a time, until desired spreading consistency.) Frost the cooled cake and top with remaining ½ cup chopped walnuts.