Frosted Caramel Apple Layer Cake


For the Caramel Cake
2 cups whole wheat pastry flour
1¾ cups all-purpose flour
1 tablespoon baking powder
1½ teaspoons baking soda
1½ teaspoons ground cinnamon
½ teaspoon fine salt
1½ cups light brown sugar
¾ cup canola oil
¾ cup unsweetened applesauce
¾ cup jarred caramel dessert sauce or dulce de leche
2 teaspoons vanilla extract
3 eggs
1½ cups buttermilk

For the Apple Frosting
5 cups (about 1¼ lbs.) confectioners' sugar
½ cup (1 stick) butter, softened
1/3 cup apple cider or apple juice
½ teaspoon ground cinnamon
Pinch of fine salt

Dried apple slices (optional)


Make And Frost This Old-fashioned Double-layer Cake A Day Or Two In Advance, If You Like. Simply Keep It Covered In The Refrigerator Until Ready To Serve And The Tangy Buttermilk And Applesauce In The Batter Will Help To Keep The Cake Moist.

Wholefoods Favicon Wholefoods
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