Carmel Applecake

• 6 oz unsalted butter room temp.
• 1 1/4 lb sugar
• 1/4 ounce salt
• 1/4 heaping tsp ground cinnamon
• 1/4 heaping tsp ground ginger
• 4 oz eggs (whole)
• 8 oz milk
• 1/2 oz baking soda
• 21 oz cake flour
• 1/2 oz baking powder
• 1 1/2 lb baking apples (rome, cortland, pink lady cooking apples)
• Icing
• 2 lbs cream chese
• 8 oz unslted butter
• 10 oz powdered sugar
• 2 tbs carmel flavor extract

1. (cake)
2. cream together the butter sugar and spices. Add eggs slowly, scraping the bowl between additions. Alternatively add dry ingredients and liquids in several additions. Fold in chopped apples
3. Spread onto prepared (8 inch parchment lined) cake pans. Fill 2/3 up the pan as cake will expand. Bake 350 degrees for 30 minutes or until firm to the touch and cake pulls away from the sides of the pan. Let cool in pan completely and then remove.
4. (icing)
5. Cream together cream cheese and butter until well blended. Add extract. Continue to beat in sugar in 4 seperate additions.

butter, sugar, salt, ground cinnamon, ground ginger, eggs, milk, baking soda, cake flour, baking powder, baking apples, icing, cream chese, butter, powdered sugar

Taken from www.epicurious.com/recipes/member/views/carmel-applecake-1211235 (may not work)