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    You are in: Home / Recipes / Caramel Layer Cake With Apple Frosting Recipe
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    Caramel Layer Cake With Apple Frosting

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    blucoat's Note:

    A beautiful old-fashioned double-layer cake that is made (slightly) healthier by the use of whole wheat flour. You can make and frost this a day or two in advance. 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. This recipe is from Whole Foods Market.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Caramel Cake

    For the Apple Frosting

    Directions:

    1. 1
      For the cake, preheat oven to 350 degrees. Grease and flour two (9-by-2-inch) round cake pans; set aside. 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, dulce de leche 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.
    2. 2
      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 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.
    3. 3
      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 2/3 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Decorate with dried apple slices, if you like, then set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.

    Ratings & Reviews:

    • on November 27, 2009

      55

      Didn't make the cake but made the frosting and it was soo good. I thought it'd be odd to use ACV in frosting. But it was really one of the best frostings I've ever made. It's got a kick to it. I made it for Thanksgiving and the fam loved it too. One thing though, with the amounts listed for the frosting it was more like a glaze because it wasn't thick and "frosty" so I add more powdered sugar.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2011

      I just made the frosting to go with Betty Crocker's Applesauce Cake. The icing is phenomenal. I made it exactly according to the recipe and it came out with a great, extremely spreadable consistency. It was all I could do not to sit there and eat the frosting.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Caramel Layer Cake With Apple Frosting

    Serving Size: 1 (124 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 397.0
     
    Calories from Fat 126
    31%
    Total Fat 14.0 g
    21%
    Saturated Fat 3.9 g
    19%
    Cholesterol 40.8 mg
    13%
    Sodium 289.2 mg
    12%
    Total Carbohydrate 65.5 g
    21%
    Dietary Fiber 1.8 g
    7%
    Sugars 47.2 g
    189%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    dulce de leche

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