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Recipe: Apple Pecan Layer Cake with Apple Brown Butter Frosting

Desserts - Cakes
APPLE PECAN LAYER CAKE



2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cup applesauce
3/4 cup oil
2 eggs
1/2 cup chopped pecans
Apple Brown Butter Frosting (recipe follows)
Peanut brittle, crushes (optional, for garnish)

Heat oven to 350 degrees F. Grease and flour two (9-inch) round cake pans.

In large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon; mix well. Add applesauce, oil and eggs; blend at low speed until moistened. Beat 2 minutes at high speed. Stir in pecans. Pour batter into greased and floured pans.

Bake at 350 degrees F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans; cool 45 minutes or until completely cooled.

TO ASSEMBLE CAKE:
Place 1 cake layer, top side down, on serving plate; spread evenly with about 1/4 of frosting. Top with remaining cake layer, top 1/4 of frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting. Garnish with crushed purchased peanut brittle, if desired.

High altitude:
Decrease sugar to 1 3/4 cups. Bake at 375 degrees F for 25 to 35 minutes.

APPLE BROWN BUTTER FROSTING

1/2 cup butter (do not use margarine)*
4 1/2 cups powdered sugar
6 to 8 tablespoons apple juice, divided use

In small heavy saucepan over medium heat, heat butter until light golden brown, stirring constantly. Remove from heat; cool.

In large bowl, combine powdered sugar, 4 tablespoons of the apple juice and the browned butter; blend at low speed until moistened. Continue beating until well blended, adding additional apple juice for desired spreading consistency.

*You won't want to substitute margarine; butter browns best and offers the most flavor.

Makes 1 (9-inch, 2-layer) cake, 12 servings
Source: The Best of Pillsbury Classic Cookbooks 275 Recipes From 20 Years of Pillsbury's Best-Selling Cooking Magazine
MsgID: 0224312
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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