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Spice Layer Cake with Fresh Apple Puree Recipe

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This recipe for Spice Layer Cake with Fresh Apple Puree, by , is from RBRHS ALUMNI, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gail Crouch Haygood

Category:
Category:

Ingredients:  
Ingredients:  
CAKE
2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
pinch salt
1 cup buttermilk

FRESH APPLE PUREE
2 tablespoons butter
1/2 cup brown sugar
1/4 cup Pure Cane Syrup
1/2 teaspoon cinnamon
1/4 teaspoon cloves
2 1/2 pounds Granny Smith apple, cored, quartered and chopped (I leave the skin on)
pinch salt
2 tablespoons cornstarch
2 tablespoons water

TOASTED WALNUT & CREAM CHEESE ICING
4 ounces cream cheese, softened
1/2 stick butter, softened
3/4 pound confectioner's sugar (about 3 cups)
1 teaspoon vanilla extract
2 tablespoons milk (or 3 Tbsp)
1 cup walnut pieces, toasted

Directions:
Directions:
TO MAKE CAKE:
Preheat over to 350. Lightly grease and flour 2 9-inch cake pans.
In large mixing bowl with an electric mixer, cream the brown sugar and butter.
With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition.
Sift flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl.
Alternately add the flour mixture and the buttermilk to the batter, mixing well.
With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter.
Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes (took 30-35 minutes to cook)
Remove from the oven and cool on wire racks.
After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

TO MAKE FRESH APPLE PUREE:
In a large saucepan, over medium heat, melt the butter. Stir in the sugar, cane syrup and spices, stirring until the sugar dissolves.
Add the apples and salt. Mix well. Cook for 20 - 25 minutes, stirring occasionally.
Dissolve the cornstarch in the water. Stir the mixture into the apples and continue to cook for ~5 minutes.
Remove from the heat and cool completely. In a food processor or blender, puree the mixture until slightly smooth.

TO MAKE ICING:
In a large mixing bowl, with an electric mixer, cream the cheese and butter. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and milk and mix well. Ice cake with icing and top with walnut pieces.

TO ASSEMBLE:
Ice layers with Fresh Apple Puree and outside with Toasted Walnut & Cream Cheese icing.

Personal Notes:
Personal Notes:
I make this cake for myself (and my friends) on my birthday every year. It's AMAZING!

 

 

 

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