Caramel Apple Layer Cake with Apple Cider Frosting

Originally posted by http://www.ahintofhoney.com/2009/10/caramel-apple-layer-cake-with-apple.html

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.

 

Notes: When I made this, I realized I did not have buttermilk or any substitues for it so I used a boxed spice cake mix and made it using applesauce and added the caramel. It was delicious! Also, the frosting - it makes a ton!

Cinnamon Sugar Pecans

Ingredients:

·         1 egg white

·         1 tbsp water

·         1 c sugar

·         ½ tsp salt

·         ½ tsp cinnamon

·         1 lb pecan halves

Directions:

1.     Beat egg white in water until frothy.

2.    Add pecans.

3.    Stir until coated.

4.    Add rest of ingredients

5.    Place on cookie sheet.

6.    Bake at 300 for about 40 minutes – move pecans around every 15 minutes

Country Pound Cake

Originally posted by http://allrecipes.com/Recipe/Country-Pound-Cake/detail.aspx

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup shortening
• 2 2/3 cups white sugar
• 5 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract

Directions

1.     Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.

2.    Sift together the flour, baking powder and salt. Set aside.

3.    In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.

4.    Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.

*This can be made in two loaf pans or a bundt pan as well

P.S. This is not a moist/spongey cake...it is very dense as pound cake is supposed to be!