Apple Butter Four Layer Cake with Whipped Apple Butter Cream Cheese Frosting
Serves: Ten | Prep: 40 min | Cook: 30 min
Ingredients:
Apple Butter Four Layer Cake:
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup vegetable oil
1/2 cup light brown sugar
2 eggs
1 1/2 cups Apple Butter
2 tsp vanilla extract
1/2 cup whole milk
Whipped Apple Butter Cream Cheese Frosting:
1/2 cup heavy/double cream
1 cup cream cheese, room temperature
1 cup icing/powdered sugar
1/4 cup Apple Butter
1 tsp vanilla extract
Stewed Apples and Toasted Pecans:
2 apples, peeled, cored and thinly sliced
2 Tbsp light brown sugar
1 Tbsp butter
1/2 tsp cinnamon
1/4 cup pecans, chopped
Directions:
Preheat oven 350F/180C. Grease two 8-inch cake tins and line with baking paper.
In a bowl mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.
In a mixer with a paddle attachment mix oil, sugar, and eggs together. Mix in apple butter and vanilla. Add dry ingredients, alternating with milk, starting and ending with the dry ingredients, until mixed. Divide batter between the two prepared cake tins. Bake, 25-30 minutes, until a toothpick inserted into the center of the cakes come out clean. Cool in pans, 10 minutes, before transferring to a wire rack to cool completely. Once cooled cut the cakes in half lengthwise using a serrated knife.
In a mixer with a whisk attachment add cream, whisk, 3-5 minutes, until soft peaks form. Remove cream from the mixer and place in the refrigerator. In the same mixing bowl, (no need to wash) replace with a paddle attachment and mix cream cheese and sugar together for 2-3 minutes. Mix in apple butter and vanilla, scrapping down the bowl as needed. Once combined, fold in the already whipped cream. Place into the refigerator until ready to use.
Add pecans to a dry skillet and toast over medium low heat , 2-3 minutes, stirring occasionally, until golden brown.
Make the stewed apples by melting sugar and butter together in a skillet over medium heat. Add apples and cinnamon, cook 5-8 minutes, stirring occasionally until the apples are soft. Stir in toasted pecans and let cool slightly, 10-15 minutes before garnishing cake.
To assemble the cake place one cake layer cut side up onto a cake stand. Spread with 1/3 of the frosting. Place another cake layer cut side down and spread with 1/3 of the frosting. Place the next layer cut side up and add the remaining 1/3 of the frosting. Then add the last layer of cake, cut side down. Spread stewed apple and pecan mixture on top and serve.
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Apple Tart & Apple Pie Martini
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Sweet Potato Bread with Brown Butter Maple Glaze
Pumpkin Squares with Pumpkin Butter Cream Cheese Frosting
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