Recipe – Tasty Caramel Apple Cake

Tasty Carmel Apple CakeOur recipe this week is something yummy to help you enjoy the apples that are starting to ripen and the apple cider that will be appearing in stores and at Farmer’s Markets.

Tasty Caramel Apple Cake

Ingredients:

2 cups whole wheat pastry flour (or you can use all purpose flour)

1¾ cups all-purpose flour

1 Tbsp. baking powder

1½ tsp. baking soda

1½ tsp. ground cinnamon

½ tsp. salt

1½ cups light brown sugar

¾ cup canola oil

¾ cup unsweetened applesauce

¾ cup caramel sauce (homemade or jar)

2 tsp. vanilla extract

3 eggs

1½ cups buttermilk

 

Apple Cider Frosting:

7 1/2-8 cups confectioners’ sugar (to desired consistency)

3/4 cup (1 1/2 sticks) butter, softened

1/2 cup apple cider or apple juice

3/4 tsp. ground cinnamon

pinch of salt

Directions:

  1. Preheat oven to 350 F. Grease and flour two (9×2 inch) round cake pans and set aside.
  1. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.
  1. Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.
  1. For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 1 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.

Makes a tall 2-layer, 9-inch round cake.

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