Apple Cranberry Cake with Brown Sugar Buttercream
User Reviews
5
Apple Cranberry Cake with Brown Sugar Buttercream
Description
This dessert features a spiced cake batter combining cake flour, leavening agents, salt, sugar, honey, eggs, milk, and plain yogurt yielding a dense but tender crumb. The folding in of diced apples and fresh cranberries disperses moist, tart fruit bits throughout the layers. Baking in multiple 8" pans produces even, consistent layers that cool before assembly.
The brown sugar buttercream is whipped until fluffy, incorporating sifted powdered sugar, light brown sugar, milk, and salt for balance. This frosting adds a deep caramel-like sweetness that complements the fruity cake. The assembled cake is decorated with fresh sage leaves and cranberries for an elegant touch and subtle herbaceous note.
The cake is suitable for gatherings requiring a fruit-forward dessert with a creamy finish and seasonal presentation. It should be sliced thinly, given its richness and density, and keeps well refrigerated.
Ingredients
apple-cranberry cake
- 3 cups cake flour
- 1 ½ teaspoon baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 2 cups superfine sugar
- ¾ cup butter unsalted, 1.5 sticks, melted and cooled
- 3 tablespoons honey
- 3 egg lightly beaten
- 1 cup milk whole
- 8 ounces PLAIN yogurt
- 1 ½ teaspoons vanilla extract
- 1 apple small; peeled, cored and diced
- 1 cup cranberries fresh
brown sugar buttercream
- 1 cup unsalted butter softened
- 4 ½ cups powdered sugar sifted
- ½ cup light brown sugar
- 2 to 3 tablespoons milk whole
- ½ teaspoon salt
garnish
- sage fresh leaves
- cranberries fresh
Instructions
cake
- Preheat oven to 350˚F.
- Place flour, baking powder, baking soda, and salt into a mixing bowl.
- Place sugar, butter, honey, and eggs into another mixing bowl and whisk together. Pour the flour mixture into the egg mixture and whisk together until very thick and combined.
- Stir in the remaining ingredients, except the apple and cranberries, until fully incorporated and the batter is smooth.
- Gently fold in the apple and cranberries until evenly distributed.
- Pour the batter into four prepared (8") cake pans (bottoms lined with parchment and lightly greased) and bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Allow the cakes to cool in the pans for 15 to 20 minutes before removing from pans and allowing cakes to cool completely.
buttercream
- Place butter into a stand mixer with a paddle attachment and whip until light and fluffy. Add sugar, ½ cup at a time, until fully incorporated. Add the remaining ingredients, scrap down the sides of the bowl, and continue to whip until smooth (the frosting should be on the runny side…not firm enough to pipe, but not so runny that it can’t sit, spread atop a cake).
assembly
- Place a thin layer of buttercream over the top of one of the cakes and top with the other cake, inverted (so both cake circle tops are touching one another). Repeat with remaining cake layers, so all four are stacked atop one another.
- Gently frost the four tiered cake with a thin layer of frosting (the crumb coat). Place in the refrigerator for at least 30 minutes.
- Coat the cake in another layer of frosting and smooth the frosting on the top of the cake. Top the cake with a border of fresh sage leaves and cranberries to look like a wreath. Slice and serve.
Notes
- This recipe yields one 8-inch layered cake; plan accordingly for serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 732 kcal
% Daily Value*
| Calories | 732kcal | 37% |
| Carbohydrates | 114g | 38% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 114mg | 38% |
| Sodium | 469mg | 20% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 89g | 178% |
| Vitamin A | 933IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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