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Whole Grain Caramel Apple Cake

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Whole Grain Caramel Apple Cake uses spices, sweet apples, and crunchy nuts to make this cake so special. With the addition of the caramel butter frosting and you have a fantastic tasting cake.

Whole Grain Caramel Apple Cake Recipe

Whole Grain Caramel Apple Cake uses spices, sweet apples, and crunchy nuts to make this cake so special. With the addition of the caramel butter frosting and you have a fantastic tasting cake.

INGREDIENTS:

1 cup Whole Wheat Flour

2 cups Whole Wheat Pastry Flour

1 teaspoon baking soda

1/2 cup canola oil

3/4 cup tightly packed brown sugar

3/4 cup granulated sugar

2 lightly beaten eggs

1/2 teaspoon vanilla

2 cups of baking apples, peeled, cored, and chopped

1/2 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon cardamom

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1/2 teaspoon sea salt

1 cup finely chopped toasted pecans

INSTRUCTIONS:

To toast the pecans:

Line a 13 inch X 9 inch baking pan with tin foil. Spread the pecans evenly onto the prepared baking pan and place in the pre-heated oven for 15 minutes. Allow to cool completely.

Spray two 9" cake pans with non-stick cooking spray. Set them aside until needed.

Preheat you oven to 350 degrees F.

In a medium sized mixing bowl, whisk together the flours, baking soda, and baking powder. Set this aside until needed.

In a large mixing bowl, blend the oil, sugars, eggs, vanilla, apples, spices, and nuts. Mix until completely combined.

Add flour mixture to the sugar mixture. Stir with a wooden spoon or spatula. Continue mixing until all of the flour mixture is incorporated.

Spoon the dough into the prepared cake pans

Place the cake pans into the pre-heated oven and bake for approximately 30 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean.

Remove cake pans from the oven and place onto a wire rack for 10 minutes to cool

After 10 minutes remove the cakes from the pans and let cool completely.

If you wish to freeze them; wrapped the unfrosted cakes in two layers of plastic wrap and place them in the freezer. When ready to serve remove them from the freezer and allow them to thaw for at least 30 minutes before frosting.

Caramel Butter Frosting

1 cup packed light brown sugar

1 stick (4 ounces) room temperature butter

1/4 cup heavy cream

Pinch salt

1 teaspoon pure vanilla extract

1-1/2 cups confectioners’ sugar

In a small, heavy bottomed saucepan over medium heat combine the brown sugar, butter, salt, and heavy cream. Bring this mixture to a boil and let cook for 2 minutes. Remove pan from the heat and stir in the vanilla.

Let cool 10 minutes.

Using a hand mixer set on medium speed, beat in the confectioners’ sugar 1/2 cup at a time.

Frost the cake layers.  If the frosting starts to harden place it over low heat on the stove until it softens.

Drizzle the Whole Grain Caramel Apple Cake with caramel sauce if desired just before serving.

Enjoy

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