Caramel apple cake

Wholefoods recipes are always so good and made with healthy ingredients, the Dulce de leche I added both in the cake batter and as a topping is my homemade recipe and so was the applesauce. This cake looks like it will give you 100 cavities in one bite but the Dulce de Leche really compliments the cake. Give it a try, you wont be sorry.


For the Caramel Cake

2 cups whole wheat pastry flour

1¾ cups all-purpose flour

1 tablespoon baking powder

1½ teaspoons baking soda

1½ teaspoons ground cinnamon

½ teaspoon fine salt

1½ cups light brown sugar

¾ cup canola oil

¾ cup unsweetened applesauce

¾ cup jarred caramel dessert sauce or dulce de leche

2 teaspoons vanilla extract

3 eggs

1½ cups buttermilk

preheat oven to 350 degrees. Grease and flour two (9-by-2-inch) round cake pans; set aside. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, dulce de leche and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined. Pour batter into prepared cake pans/pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely. Top your cake with Caramel (or Dulce de leche) and chopped nuts. The original recipe calls for 2 cake pans, but I decided to bake 2 cakes in bunt pans. You can either make 2 cakes out of this recipe or one large layered cake.

Adapted from, Wholefoods recipes.

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