CAKE INGREDIENTS:
|
2½
cups all-purpose flour |
2 cups sugar |
|
1 teaspoon baking powder |
1 teaspoon salt |
|
1 teaspoon baking soda |
¾
cup oil |
|
1 teaspoon cinnamon |
1½
cup applesauce |
|
½
cup chopped pecans www.pecan.com |
2 eggs |
| APPLE BROWN BUTTER
FROSTING INGREDIENTS: |
|
½
cup butter (do not use margarine) |
4
1/2 cups powdered sugar |
|
6
to 8 tablespoons apple juice |
1.
Heat oven to 350 degrees F. Grease and flour two 9-inch round cake
pans. In large bowl, combine flour, sugar, baking powder, baking
soda, salt and cinnamon; mix well. Add applesauce, oil and eggs;
blend at low speed until moistened. Beat 2 minutes at high speed.
Stir in pecans. Pour batter into greased and floured pans.
2. Bake at 350 degrees F. for 30 to 40 minutes or until toothpick
inserted in center comes out clean. Cool 10 minutes. Remove from
pans; cool 45 minutes or until completely cooled.
3. In small heavy saucepan over medium heat, heat butter until light
golden brown, stirring constantly. Remove from heat; cool. In large
bowl, combine powdered sugar, 4 tablespoons of the apple juice and
the browned butter; blend at low speed until moistened. Continue
beating until well blended, adding additional apple juice for
desired spreading consistency.
4. To assemble cake, place 1 cake layer, top side down, on serving
plate; spread evenly with about 1/4 of frosting. Top with remaining
cake layer, top 1/4 of frosting. Top with remaining cake layer, top
side up. Spread sides and top of cake with remaining frosting.
Garnish with purchased brittle, if desired.
High altitude: Decrease sugar to 1 3/4 cups. Bake at 375 degrees F
for 25 to 35 minutes.
|
