In honor of cooler temps, we’ve selected the yummiest of fall desserts — Caramel Apple Cake with Apple Cider Frosting. This is the perfect fall feed-a-crowd dessert, so file it away or pin it for tailgates, hayrides or even a big Halloween party.
2 cups whole wheat pastry flour
1 3/4 cups all-purpose flour
1 Tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups light brown sugar
3/4 cup canola oil
3/4 cup unsweetened applesauce
3/4 cup prepared caramel sauce
2 teaspoon vanilla extract
1 1/2 cups buttermilk
Apple Cider Frosting:
7 1/2-8 cups confectioners’ sugar (to desired consistency)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup apple cider
3/4 teaspoon ground cinnamon
pinch of salt
Preheat oven to 350 F. Spray 11×13-inch jelly roll pan with cooking spray.
In a large bowl, whisk together flours, 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.
Pour batter into prepared pan and bake until golden brown and a cake is set in the middle when you jiggle the pan, about 20 minutes. Cool completely.
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. Frost generously and chill for an hour or so to set frosting.