Monday, December 9, 2013

Caramel Apple Cake with Apple Cider Frosting

Want to take something other than pumpkin pie to your Christmas shindig? This caramel apple cake with apple cider frosting would be a great addition to the dessert table. 

I always save layer cakes for special occasions. It may take me a little more time and effort to do it, but who doesn't love the look of a nice big slice of cake of a plate. 

Caramel Apple Cake with Apple Cider Frosting
Recipe from a hint of honey

2 cups whole wheat pastry flour
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups light brown sugar
3/4 cups vegetable or canola oil
3/4 cups unsweetened applesauce
3/4 cups caramel sauce
2 teaspoons vanilla extract
3 eggs
1 1/2 cups buttermilk

Preheat oven to 350. Grease and flour two 9-inch round (I used 8-inch) cake pans and set aside.

In a large mixing bowl, whisk together the whole wheat pastry flour, ap flour, baking powder, baking soda, cinnamon and salt.  Set aside.  In another large bowl, beat the sugar and oil together with an electric mixer until well combined.  Then, add the applesauce, caramel sauce and vanilla extract and beat for about 30 seconds. Add eggs, one at a time, beating well after each addition.  Add the flour mixture in three parts, alternating with the buttermilk. Beat until well combined.

Pour the batter into the prepared cake pans and bake until golden brown and a cake tester, or toothpick, is inserted in the middle of each cake and comes out clean, about 35-40 minutes.  Set the cakes aside and let cool in the pans for about 10 minutes.  After the 10 minutes, gently loosen the cakes by running and knife around the edges and turn out onto a cooling rack. Set the cakes aside and let them cool completely.

For the Apple Cider Frosting:
7 1/2 - 8 cups of powdered sugar
3/4 cups butter, softened (1 1/2 sticks)
1/2 cup apple cider
3/4 teaspoon ground cinnamon
pinch of salt

In a large mixing bowl, beat the sugar (start out with the 7 1/2 cups and add more later if needed), butter, cider, cinnamon and salt with an electric mixer until light and fluffy, about 5 minutes. Start out slow or else powdered sugar will go EVERYWHERE. Arrange one cake on a cake plate and spread about 1 cup of the frosting evenly over the top. Arrange the second cake on top of the frosting cake and frost the top and sides of entire cake with the remaining frosting. Place the cake in the refrigerator for at least 1 hour to allow frosting to set before serving.


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