And for the grand finale, guests were tempted with two dessert choices; Caramel Apple Layer Cake with Apple Cider Frosting (made with homemade caramel sauce) or Layered Pumpkin Pie in a Jar.
Which would it be? It was overheard that some guests had a difficult time deciding and were “forced” to sample both.
Could that be true? We’ll never tell!
Caramel Apple Layer Cake with Apple Cider Frosting
2 cups whole wheat pastry flour
1 ¾ cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
1 ½ cups light brown sugar
¾ cup canola oil
¾ cup unsweetened applesauce
¾ cup caramel sauce (homemade or jarred)
2 teaspoons vanilla extract
1 ½ cups buttermilk
Ingredients for Apple Cider Frosting:
7 ½ -8 cups confectioners’ sugar (to desired consistency)
¾ cup (1 ½ sticks) butter, softened
½ cup apple cider or apple juice
¾ teaspoon ground cinnamon
Pinch of salt
1. Preheat oven to 350 degrees. Grease and flour two (8 or 9 inch) round cake pans and set aside.
2. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.
3. Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.
4. For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 1 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.
Yield: Makes a tall 2-layer, 8-9 inch round cake
1 cup light brown sugar
½ cup butter, divided
½ cup light corn syrup
2 tablespoons heavy cream
½ teaspoon vanilla
1/8 teaspoon salt
1. In a small heavy, non-aluminum saucepan, combine brown sugar and ¼ cup butter. Bring to boil over moderate heat. Whisk in the corn syrup, cream, vanilla and salt.
2. Reduce the heat to moderately low, and boil gently for about 3 minutes, stirring constantly.
3. Immediately remove from heat and whisk in the remaining ¼ cup butter. Serve warm or at room temperature.
Yield: About 1 ½ cups
*This keeps well in a covered jar in the refrigerator for up to 4 months.