Caramel Apple Cake with Apple Cider Frosting

The leaves are turning into autumn colors and slowly falling in the wind, it's apple season, finally!!
This is the time of the year that I try out new recipes on my family that will make the cut for the Thanksgiving menu. Desserts are the best at holidays, everything is homemade and I usually go the extra calorie to make it special! Our annual fall fun night is this weekend and I think I will make this dessert for the adults and leave
the cupcakes for the kids!

Caramel Apple Cake with Apple Cider Frosting


INGREDIENTS

• 2 cups whole wheat pastry 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 jarred)
• 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 (8 or 9 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 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.

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, 8-9 inch round cake.


White whole wheat flour can be substituted for the pastry but don't use whole wheat, it will make the cake too heavy, and we don't want to spoil this recipe at all!  Just want to thank you all for getting signed up in my followers giveaway, glad to have you among my 500!! And thank you so much for the kind words and prayers for Miss Ellie, she is doing so well, she has everyone amazed for being 6 weeks early! She's living up to her middle name, Faith, and this grandma has complete faith in knowing she is going to be just fine!!! Life is good, treat yourself to this cake soon!!

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