Frosted Caramel Apple Layer Cake
"Make and frost this old-fashioned double-layer cake a day or two in advance, if you like. Simply keep it covered in the refrigerator until ready to serve and the tangy buttermilk and applesauce in the batter will help to keep the cake moist...."
INGREDIENTS
•
For the Caramel Cake 2 cups whole wheat pastry flour 1 3/4 cup all-purpose flour 1 tablespoon baking powder 1 1/2 teaspoon baking soda 1 1/2 teaspoon ground cinnamon 1/2 teaspoon fine sea salt 1 1/2 cup light brown sugar 3/4 cup expeller-pressed cano
•
For the Caramel Cake
•
2 cups whole wheat pastry flour
•
1 3/4 cup all-purpose flour
•
1 tablespoon baking powder
•
1 1/2 teaspoon baking soda
•
1 1/2 teaspoon ground cinnamon
•
1/2 teaspoon fine sea salt
•
1 1/2 cup light brown sugar
•
3/4 cup expeller-pressed canola oil
•
3/4 cup unsweetened applesauce
•
3/4 cup jarred caramel dessert sauce or dulce de leche
•
2 teaspoons pure vanilla extract
•
3 eggs
•
1 1/2 cup buttermilk
•
For the Apple Frosting
•
5 cups (about 1 pound) confectioners' sugar
•
1/2 cup (1 stick) butter, softened
•
1/3 cup apple cider or apple juice
•
1/2 teaspoon ground cinnamon
•
pinch fine sea salt
•
Dried apple slices (optional)
Comments & Reviews
Just A Pinch Sweepstakes