Spicy Autumn Apple Cake

Cake:

2/3 C. walnut pieces
3 eggs
2 C. packed dark brown sugar
1 C. oil, preferably canola
3/4 C. unsweetened applesauce
2 apples, about 8 oz., peeled & shredded (1-1/3 C.)
1 T. grated lemon zest
1-1/2 t. cinnamon
3/4 t. salt
1/8 t. ground cloves
3 C. all-purpose flour
1-1/2 t. baking soda

Frosting:

1-1/3 C. granulated sugar
2 T. light corn syrup
3 egg whites, at room temperature
1/2 t. cream of tartar
1/8 t. salt
1 t. vanilla
1/4 t. cinnamon
thin apple slices & walnut pieces (optional, for garnish)

Spread walnuts on ungreased baking sheet. Bake at 350° until lightly browned (4-5 minutes). Remove from sheet; cool 5 minutes & coarsely chop.

In a large bowl, whisk together the eggs & brown sugar till blended & smooth. Whisk in next 7 ingredients. Sift flour & baking soda over the batter. Using a spoon, gently stir until just combined. Stir in walnuts, being careful not to overmix. Evenly divide batter among three 8" round, greased & floured pans. Bake at 350° for 20-25 minutes, or until a pick comes out clean. Cool in pans on wire racks for 15 minutes; remove to racks to cool completely.

To make frosting-
In a small pot over high heat, combine sugar & corn syrup with 1/2 C. water, stirring until sugar dissolves. Bring to a boil; cook, without stirring, until mixture reaches 225° on a candy thermometer (thread stage), about 4 minutes.

Meanwhile- In a large mixer bowl, beat the egg whites with cream of tartar & salt at medium-high speed until stiff, but not dry.

With mixer running slowly, carefully pour hot sugar syrup down the inner side of bowl. Continue beating until mixture is just warm & stiff peaks form (5-7 minutes). Beat in vanilla & cinnamon.

Place one cake layer on plate, spread with 1-1/3 C. frosting to within 1/2" of edge. Top with second layer; spread with another 1-1/3 C. frosting. Place top layer; use remaining frosting to cover top & sides of cake. Garnish with apple slices & walnut pieces, if desired.

Return to:
Past Recipes
Recipes
Sweet Dreams Homepage