APPLE AND PECAN CAKE WITH BUTTERFRUITS – Simple and special dessert for Thanksgiving and the holidays! The easy layered cake is an autumn treat with chopped apples, nuts and buttercream icing.
INGREDIENTS
For the cake:
3 eggs
2 cups of granulated sugar
1 cup canola oil
2 teaspoons cinnamon
½ teaspoon of nutmeg
A pinch of salt
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup of sour cream
3 cups of all-purpose flour
3 cups of apple, finely chopped
1 cup nuts or pecans, chopped
For buttercream icing:
1 cup of butter, softened
4 ½ to 5 cups of powdered sugar
1 teaspoon of vanilla
A pinch of salt
5 tablespoons of heavy cream
To decorate:
Nuts or walnuts, chopped optionally.
INSTRUCTIONS
To make the cake:
Preheat the oven to 350 degrees
Grease two 8-inch round trays, line them with parchment paper or waxed paper, set them aside.
In a medium bowl, mix the flour, cinnamon, nutmeg, salt and baking soda.
In a large bowl, with an electric mixer, beat the eggs and oil until combined
Add the sugar, vanilla and sour cream and mix well.
Slowly add the flour mixture until it is mixed (the dough will be very thick)
Stir apples and nuts and mix
Pour the dough into the prepared pans
Bake for 35-40 minutes or until a toothpick in the center comes out clean
Allow to cool in the pans for 10 minutes, then place the cakes on the wire shelves and allow to cool completely.
To make buttercream icing:
In a medium bowl, combine butter, powdered sugar, vanilla, salt and heavy cream and whisk for 5 to 7 minutes until light and fluffy.
Add more powdered sugar as needed for a thicker glaze or slowly add heavy cream for a thinner glaze.
To assemble the cake:
Place one of the rounds of cake on a serving tray.
Spread a thin layer of butter cream over the cake.
Put another layer of cake on top of the filling and spread the buttercream icing over the entire cake.
Press the chopped nuts or pecans into the sides of the cake and sprinkle a little on the edges.
NOTES
The Cake is the best the next day