APPLE CAKE WITH MAPLE BUTTERCREAM AND PECAN TRIM Ingredients :
3 cups all-purpose flour2 tsp cinnamon½ tsp nutmeg½ tsp salt1 tsp baking soda3 eggs1 cup canola oil2 cups sugar1 tsp vanilla extract3 cups apple, finely chopped1 cup chopped pecans or walnuts + extra for trim Directions :Preheat oven to 350ºF. Spray 2 – 8” cake layer pans with cooking spray.In a bowl mix flour, cinnamon, nutmeg, salt and baking soda.In a large bowl, beat eggs and oil with an electric mixer until combined. Add sugar and vanilla, beat well for 1 minute.Slowly add flour mixture until combined – batter will be very thick.Stir in apples and nuts by hand. Pour into prepared pans. Bake for 40-45 minutes or until toothpick inserted into the centre comes out clean.Cool completely on wire racks. When ready to frost, you may want to trim away the top of the layers which will be a bit crispy. Frost with maple buttercream and trim with more nuts.MAPLE BUTTERCREAM: Mix ½ cup softened butter with ½ cup maple syrup. Gradually beat in 4 cups confectioners sugar (icing sugar). If too stiff, add 10% cream (by tablespoon) until desired consistency is achieved.
Ingredients :
Directions :
3 cups all-purpose flour
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 tsp baking soda
3 eggs
1 cup canola oil
2 cups sugar
1 tsp vanilla extract
3 cups apple, finely chopped
1 cup chopped pecans or walnuts + extra for trim
Preheat oven to 350ºF. Spray 2 – 8” cake layer pans with cooking spray.
In a bowl mix flour, cinnamon, nutmeg, salt and baking soda.
In a large bowl, beat eggs and oil with an electric mixer until combined. Add sugar and vanilla, beat well for 1 minute.
Slowly add flour mixture until combined – batter will be very thick.
Stir in apples and nuts by hand. Pour into prepared pans. Bake for 40-45 minutes or until toothpick inserted into the centre comes out clean.
Cool completely on wire racks. When ready to frost, you may want to trim away the top of the layers which will be a bit crispy. Frost with maple buttercream and trim with more nuts.
MAPLE BUTTERCREAM: Mix ½ cup softened butter with ½ cup maple syrup. Gradually beat in 4 cups confectioners sugar (icing sugar). If too stiff, add 10% cream (by tablespoon) until desired consistency is achieved.
