My sister and I made this perfect fall cake today. It is packed with chopped apples and pecans. The applesauce in the batter makes it super moist and delicious, and the frosting is so good that I can just eat it alone without the cake.
Ingredients:
For the
Cake:
3 cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 teaspoon baking soda
1 teaspoon salt
3 eggs
¾ cup canola or vegetable oil
¾ cup unsweetened applesauce
1 teaspoon vanilla extract
3 Gala apples, peeled, cored and finely chopped (about 3 cups)
1 cup pecans, toasted and finely chopped
3 cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 teaspoon baking soda
1 teaspoon salt
3 eggs
¾ cup canola or vegetable oil
¾ cup unsweetened applesauce
1 teaspoon vanilla extract
3 Gala apples, peeled, cored and finely chopped (about 3 cups)
1 cup pecans, toasted and finely chopped
For the
Praline Frosting:
½ cup light brown sugar
¼ cup unsalted butter
3 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar
½ cup light brown sugar
¼ cup unsalted butter
3 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar
Directions:
Preheat
oven to 350 degrees F. (reduce temperature to 325 degrees F if your pan is
dark/non-stick). Grease and flour a baking pan; set aside.
In
a large bowl, whisk together the flour, both sugars, the cinnamon, nutmeg,
allspice, baking soda and salt.
In
a separate medium bowl, whisk together the eggs, oil, applesauce and vanilla
extract. Pour the egg mixture into the flour mixture and gently mix to combine
using a whisk or rubber spatula.
Gently
fold in the pecans and chopped apples until evenly distributed throughout the
batter. Pour into pan.
Bake
for 40 to 50 minutes, or until a thin knife inserted in the center of the cake
comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then
invert the cake onto the rack and allow to cool completely.
To Make the Praline Frosting: Combine the brown sugar, butter and milk in a 2-quart
saucepan over medium heat. Bring to a boil, whisking constantly. Boil for 1
minute, continuing to whisk constantly, then remove the pan from the heat and
stir in the vanilla. Gradually whisk in the powdered sugar until it is
completely incorporated and the frosting is smooth.
Slowly
pour the frosting over the cooled cake and garnish with extra pecans. Give the
frosting 5 minutes to set, then serve. Store leftovers in an airtight container
or wrapped tightly with plastic wrap at room temperature or in the
refrigerator.
I want to make this so bad!
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