I have been collecting a
lot of recipes. My
pinboard has well over 500. My bookmarks tab is
loooooong. In the interest of serving others (of course), I feel duty-bound to try out a few of these recipes, just to see if they're any good.
This one was
very good.
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
(if you don't have buttermilk, measure out the same amount of milk minus 2tbsp, then add 2 tbsp of lemon juice)
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
(I had to add a bit more, a tbsp at a time to get the right consistency - be prepared to play with it a little)
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.
Tall. Rich. Nice, subtle spice. How can you go wrong with caramel?
We gave it a two thumbs up, for sure.