Ingredients: |
Ingredients: CAKE: 2/3 c. brown sugar 2 tsp. cinnamon 1 c. butter, room temperature 1 1/2 c. sugar 2 eggs 3 tsp. vanilla 3 c. flour 3 1/2 tsp. baking powder 1 c. milk, room temperature 2 apples, peeled and finely chopped
CINNAMON BUTTERCREAM: 1/4 c. unsalted butter, room temperature 1/4 tsp. vanilla 2 tsp. cinnamon 1 c. powdered sugar 1 -2 T. heavy whipping cream Carmel for drizzling
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Directions: |
Directions:CAKE: Preheat oven to 350º F. Prepare two 8-inch round cake pans with either baking spray or line with parchment. Mix brown sugar and cinnamon together in a bowl. Set aside. (Maybe sprinkle a little on your buttered toast for a treat!) Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. Beat in eggs, 1 at a time, until incorporated. Add vanilla extract. Once incorporated remove bowl from mixer. Sift flour and baking powder together in a bowl then stir into creamed butter mixture by hand. Mix milk into batter until smooth. You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or 1/4 of your total batter) into one of the prepared cake pans; add 1/4 of the apples and 1/4 of the brown sugar mixture. Lightly pat apple mixture into batter. Gently pour another 1 1/2 cups of batter over apple layer; top with another 1/4 of the apples and brown sugar mixture. Lightly pat apples into batter. Repeat this with remaining batter and brown sugar/apple mixture in other cake pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes.
WHEN READY TO ASSEMBLE CAKE PREPARE CINNAMON BUTTERCREAM: Add butter, vanilla, cinnamon, confectioners sugar and 1 tablespoon in heavy cream to stand mixer fitted with paddle attachment. (You can also use a hand held mixer.) Turn mixer on slow to incorporate all ingredients. If frosting seems too thick add remaining heavy cream. Turn mixer on high and mix for 1-2 minutes or until frosting is lighter and fluffier. (You want frosting to be a spreadable consistency.)
ASSEMBLING CAKE: Place first layer of cake on cake stand. Drizzle with up to 3 tablespoons of caramel. Cover layer in all of your frosting. (Should be about 1 cup) Place other layer of cake on top and drizzle with up to 3 tablespoons of caramel. Cake should be served immediately. Refrigerate covered for up to 3 days. |