Thursday, October 27, 2011
Caramel Apple Cake with Apple Cider Frosting-shared from A Hint Of Honey
2 cups whole wheat pastry flour(used white whole wheat)
1 3/4 cup all purpose flour
1 tbsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1 1/2 cups light brown sugar
3/4 cup oil
3/4 cup unsweetened applesauce
3/4 cup caramel sauce
2 tsp vanilla extract
1 1/2 cups buttermilk
Preheat oven to 350 degrees. Grease and flour 2 8 or 9 inch round cake pans.
Whisk dry ingredients together except sugar. In another large mixing bowl combine sugar, oil, applesauce, caramel, and vanilla, beat until well combined.Add eggs in one at a time and beat well after each addition. Add flour mixture in 3 parts, alternating with buttermilk, and continue to mix until well combined.
Pour batter into cake pans and bake until golden brown and toothpick comes out clean, about 35-40 minutes. Set aside to cool for 10 minutes and then gently remove cake from pan. Let cool completely.
Apple Cider Frosting:
about 6 cups powdered sugar*
1 1/2 sticks butter, softened
1/2 cup apple cider
3/4 tsp ground cinnamon
pinch of salt
*the original recipe called for 7 1/2-8 cups sugar, but I found at 6 it was plenty sweet enough
Place all ingredients in mixer and beat until light and fluffy.
Place cake on cake plate and trim if needed. Place about 1 cup of sugar on top and spread out. Lay second layer on top and frost cake with remaining frosting. Allow frosting to set before serving!
**This cake was PHENOMENAL!! It was moist and not to sweet. The frosting had a nice cinnamon taste to it and added a nice touch to the cake. Everyone loved it!