Caramel Layer Cake With Apple Frosting
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
NutritionFor the Caramel Cake
- 2
- 1 3⁄4cups all-purpose flour
- 1tablespoon baking powder
- 1 1⁄2teaspoons baking soda
- 1 1⁄2teaspoons ground cinnamon
- 1⁄2teaspoon fine salt
- 1 1⁄2cups light brown sugar
- 3⁄4cup canola oil
- 3⁄4
- 3⁄4cup dulce de leche (or jarred caramel dessert sauce)
- 2teaspoons vanilla extract
- 3
- 1 1⁄2cups buttermilk
For the Apple Frosting
- 5cups about 1 1/4 lbs. confectioners' sugar
- 1⁄2
- 1⁄3
- 1⁄2teaspoon ground cinnamon
- 1pinch fine salt
- dried apple, slices (optional)
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DIRECTIONS
- 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.
- 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.
- 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.
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