Monday, December 9, 2013

Caramel Apple Layer Cake with Apple Cider Frosting

I have gained a reputation in my husband's family for bringing cake to every holiday. So I knew that I needed to find a great new recipe for Thanksgiving. I'm not a pumpkin fan (Thanksgiving blasphemy, I know!) but I thought apples would make a great fall substitute. I spent way too much time on Pinterest and finally found the perfect recipe at A Hint of Honey for Caramel Apple Layer Cake with Apple Cider Frosting


This cake is just as delicious as it sounds. It's moist and rich with great flavors. I used our favorite apple cider which made the frosting amazing!

INGREDIENTS
3 ¾ 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 jarred)
2 tsp. vanilla extract
3 eggs
1½ cups buttermilk
Apple Cider Frosting:
8 cups confectioners’ sugar (to desired consistency)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup apple cider
3/4 tsp. ground cinnamon
pinch of salt
DIRECTIONS
1. Preheat oven to 325 F. Grease and flour two (9×2 inch) round cake pans and set aside.
2. 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.
3. 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 40-45 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.
4. 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.
(Adapted from A Hint of Honey)
I actually made an 8 inch cake instead of 9. Because of this, I was able to make a few cupcakes with the extra batter for our second Thanksgiving meal of the day. They didn't take long to bake, I can't remember the exact amount of time, I just checked on them fairly often. I will definitely be making this cake again!

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