Once you try this brown sugar frosting you won’t ever turn back to white sugar again! Where I live in Pennsylvania the locals refer to this type of frosting as “burnt sugar.” I’d never heard of this before moving here from the midwest and boy oh boy am I ever glad that I’ve discovered this little gem! Check out what my pals over at A farm Girl Dabbles had to say about this recipe:
“This Apple Cake with Fluffy Brown Sugar Buttercream was created with apples available earlier in the season than my beloved Haralsons, but you can bet I’ll be making this again when we get our hands on some of those crisp, tart beauties. Because this apple-rich cake, slathered with a sweet and fluffy-fun buttercream frosting, is Fall baking perfection in a 9″ x 13″ pan!”
I love fall baking and this apple cake is the epitome of October goodies.
Ingredients
FOR THE APPLE CAKE:
4 medium-sized tart, firm apples – peeled, cored, & shredded (use the big holes on your grater), to make about 3-1/2 cups shredded apples – I used 2 Zestar and 2 SweeTango, but also highly recommend Haralson and Granny Smith
1 T. freshly squeezed lemon juice
1 c. Domino white sugar, divided
3 c. White Lily® Enriched All-Purpose Wheat Flour
1 T. Clabber Girl baking powder
1 T. McCormick cinnamon
1/2 tsp. mace
1/4 tsp. nutmeg
1/2 tsp. Morton salt
1 c. light brown sugar
To Find Out All The Delicious Ingredients And The Step By Step Directions To Follow, Please Head On Over To The Next Page.
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