Apple
Butter Cake with Dulce de Leche Buttercream
Apple Butter Cake with Dulce
de Leche Buttercream loaded with walnuts and raisins, it is such a stunning,
decadent and luxurious dessert to make this fall.
Ingredients
Cake
Layers:
·
2 sticks unsalted butter room temperature
·
1 cup light-brown packed
·
3/4 cup white cane sugar
·
2 teaspoons baking powder
·
1 tablespoon ground cinnamon
·
1/4 teaspoon salt
·
4 large eggs room temperature
·
3 cups all-purpose flour
·
1 1/2 cup apple butter
·
1 cup walnuts chopped
·
1/2 cup raisins
Dulce de Leche Frosting:
·
3 sticks unsalted butter room temperature
·
5 cups powdered sugar
·
8.8 ounces can Dulce de Leche
·
1 tablespoon vanilla extract
Garnish:
·
1 cup shredded coconut
·
Caramel Sauce
·
Fresh Apple
·
Cinnamon Sticks
Instructions
Cake Layers:
1. Preheat oven to 350°F.
2. Coat three 8 x 2 inch cake
pans with non-stick spray, line bottoms with parchment paper and spray paper
with non-stick spray. Set aside.
3. In a medium bowl, whisk
together flour, baking powder, salt and cinnamon. Set aside.
4. In the large bowl of a stand
mixer fitted with the wire whisk attachment, beat butter with sugars on
medium-high speed until well blended, fluffy and creamy, about 3 minutes.
5. On low speed, add the eggs
one at a time and blend well after each addition, stopping from time to time to
scrape the sides of the bowl with a spatula.
6. On low speed, beat in the
flour mixture in 3 additions, alternating with apple butter in 3 additions,
into the butter mix , whisk until just blended. Stop to scrape the sides and
bottom of the bowl with a spatula.
7. With a spatula, manually
stir in walnuts and raisins until well incorporated into the batter.
8. Divide batter between
prepared pans, gently leveling the top.
9. Bake for 30 minutes or until
a wooden pick inserted into the centers of the cakes comes out clean.
10. Remove pans from oven, let
them cool on a wire rack for 10 minutes. Run a knife around the sides of cakes
and invert cakes onto the rack. Remove and discard parchment paper.
11. Cool cakes completely before
frosting.
Dulce de Leche Frosting:
1. In the bowl of a stand mixer
fitted with the wire whisk, mix together sugar and butter on low speed until
well blended.
2. Add vanilla extract and
Dulce de Leche, mix until well combined, stopping a few times to scrape the
sides and bottom of the bowl.
3. Increase speed to medium and
beat for another 3 minutes, light and creamy.
4. If the frosting is too thin,
add more powdered sugar 1/4 cup at a time.
5. If the frosting it too
thick, add a little milk, a few tablespoon at a time.
Assembling the cake:
1. Place a cake layer onto a
cake platter and spread with 3/4 cup frosting. Top with other cake layer and
repeat. Add the third, top cake layer and spread with frosting. Use the
remaining frosting to spread on the sides of the cake.
2. If desired cover cake in
shredded coconut or toasted coconut for extra flavor.
3. Refrigerate cake.
4. Just before serving, drizzle
some caramel sauce on the edges of the top cake layer, and decorate with a few
cinnamon sticks and top with a fresh apple.
5. Serve and enjoy!
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