I fell in love with a gorgeous photo a friend posted on her Pinterest site. Immediately I was dreaming of birthday cake, even if my birthday was still two weeks away! I was intrigued by the whole wheat pastry flour, and the rustic finished product I would savor in the end.
I started tweaking the recipe : Carmel OUT, I’m not a big fan, well, maybe I’ll keep half the carmel to please my guests. Apples IN, What?! and apple cake with no apples? There must be some mistake. I’ll keep the applesauce the original recipe calls for and add… three apples. I mean really, how can you enjoy an apple cake if there aren’t at least a few chunks of home grown apples in each slice?
Automne Apple Cider Cake
1½ cups (250 g) light brown sugar
¾ cup (160 g) canola oil
¾ cup (130 g) unsweetened applesauce
½ cup (80 g) caramel sauce or less 😉
2 tsp (càc) vanilla
3 eggs
1½ cups (350 ml) buttermilk*
2 cups (260 g) whole wheat pastry flour
1¾ (175 g) cups all-purpose flour
1 tbsp (càs) baking powder
1½ tsp (càc) baking soda
1½ tsp (càc) cinnamon
½ tsp (càc) salt
3 apples
APPLE CIDER FROSTING
15-16 cups (2 k) confectioners’ sugar
1 1/2 cup (375 g) butter, softened
1 cup (46 cl) apple cider (pommes préssées) or apple juice (jus de pomme)
dash of salt (like two pinches)
Preheat oven to 350 F (170 C).
Chop the apples in bite-sized chunks.
In a very 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 and beat again. Add the buttermilk. Then add slowly the dry ingredients : whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt, and continuing to beat until well combined.
Grease and flour two (8 or 9 inch) round cake pans and set aside. 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.
APPLE CIDER FROSTING
Beat sugar, butter, cider and salt in a large bowl 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.
*faites votre buttermilk maison en adjutant une cueillir à soup et demi de vinaigre d’alcohol à 350ml de lait 5minutes avant d’ajouter à la préparation.
(adapted from A-Hint-Of-Honey, merci Pinterest for this birthday inspiration)
