Sunday, October 26, 2014

Apple Layer Cake

Yield:  triple-layer, 8" or 9" round cake or approximately 24-30 cupcakes

  • ½ cup (1 stick) salted butter, room temp
  • 1 cup packed brown sugar (dark or light)
  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • ¾ teaspoon salt
  • 4 cups apples, cubed (3 large apples/4 med apples)

  1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
  2. Combine dry ingredients (flour, baking soda, powder, cinnamon, salt) in medium bowl; set aside.
  3. In large mixing bowl cream butter, add sugar until smooth. 
  4. Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
  5. Add vanilla extract, mix.
  6. Stir in all apples; finish with flour until barely combined. 
  7. Divide evenly among 8" rounds or fill cupcake tin 3/4 full.
  8. Bake cakes approx. 35-40 minutes; bake cupcakes approx. 25-30 minutes.
  9. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
  10. Batter does not rise significantly.
  11. Frost when completely cool. Buttercream suggestions: Vanilla, Cream Cheese, Cinnamon

No comments:

Post a Comment