October 27, 2006, Newsletter Issue #148: Apple Pecan Layer Cake

Tip of the Week

2-1/2 cups flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 eggs
3/4 cup oil
1-1/2 cups applesauce
1/2 cup choped pecans

Preheat oven to 350 degrees. Grease and flour two round 9" layer cake pans and set aside.

Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl and mix to combine. Add eggs, oil and applesauce and beat until combined. Then beat for two more minutes at medium speed on a mixer, or 100 strokes with a wooden spoon. Stir in pecans. Pour batter into the prepared pans and bake at 350 degrees for 30-40 minutes or until top springs back when lightly touched with finger, cake pulls away from edges of pan, and a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then remove from pans to a wire rack and cool thoroughly.

Browned Butter Frosting

1/2 cup butter (NO substitutes)
5 cups powdered sugar
6-9 Tbsp. apple juice

In a small heavy saucepan, melt butter over medium heat. Then continue to cook butter, watching constantly, until the butter turns a light golden brown color. Stir constantly while the butter browns. Remove from heat and let cool.

Combine cooled butter, powdered sugar, and apple juice in a large bowl and beat until well blended. You can add additional apple juice to reach a good spreading consistency. Use this frosting to fill and frost cake. 12-16 servings

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