Ingredients
Cake
2/3 cup brown sugar
2 teaspoons McCormick cinnamon
1 cup butter, room temperature
1 1/2 cups granulated white sugar
2 eggs
3 teaspoons McCormick vanilla
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1 cup milk, room temperature
2 apples, peeled and finely chopped
Cinnamon Buttercream
1/4 cup unsalted butter, room temperature
1/4 teaspoon McCormick vanilla
2 teaspoons McCormick cinnamon
1 cup confectioners sugar
1-2 tablespoons heavy whipping cream
Carmel for drizzling
Intructions:
Cake
Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans with either baking spray or line with parchment.Mix brown sugar and cinnamon together in a bowl. Set aside. (Maybe sprinkle a little on your buttered toast for a treat!)Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. Beat in eggs, 1 at a time, until incorporated.Add vanilla extract. Once incorporated remove bowl from mixer.Sift flour and baking powder together in a bowl then stir into creamed butter mixture by hand. Mix milk into batter until smooth.You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or 1/4 of your total batter) into one of the prepared cake pans; add 1/4 of the apples and 1/4 of the brown sugar mixture. Lightly pat apple mixture into batter. Gently pour another 1 1/2 cups of batter over apple layer; top with another 1/4 of the apples and brown sugar mixture. Lightly pat apples into batter.Repeat this with remaining batter and brown sugar/apple mixture in other cake pan.Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes.
When ready to assemble cake prepare Cinnamon Buttercream.
Add butter, vanilla, cinnamon, confectioners sugar and 1 tablespoon in heavy cream to stand mixer fitted with paddle attachment. (You can also use a hand held mixer.) Turn mixer on slow to incorporate all ingredients. If frosting seems too thick add remaining heavy cream. Turn mixer on high and mix for 1-2 minutes or until frosting is lighter and fluffier. (You want frosting to be a spreadable consistency.)
Assembling Cake
Place first layer of cake on cake stand. Drizzle with up to 3 tablespoons of caramel. Cover layer in all of your frosting. (Should be about 1 cup) Place other layer of cake on top and drizzle with up to 3 tablespoons of caramel. Cake should be served immediately.Refrigerate covered for up to 3 days.
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