Applesauce Fig Layer Cake
Nice and moist. If you don't have buttermilk on hand, you can create it by pouring just shy of 1 cup regular milk into a glass measuring cup, adding in 1 tablespoon white vinegar to the milk and letting that stand for 5 minutes before using. If you are using all-purpose flour, add 1 teaspoon baking soda and 1 teaspoon salt to your dry mixture.
3 large eggs
1 cup sugar
1 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 1/2 cups fig preserves (keep in mind you'll need to buy two jars)
1/2 cup applesauce
1 cup chopped pecans, toasted
Cream Cheese Frosting (recipe below)
Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well. Combine flour and next 3 ingredients; gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and toasted pecans. Pour batter into 2 greased and floured 8-inch round cake pans.
Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.
1 1/2 (8-ounce) packages cream cheese, softened
5 TBSP butter, softened
2 tsp vanilla extract
2 pounds powdered sugar (1 large bag)
Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed just until blended.
Related recipes:
* Ocracoke Restaurant Fig Cake with Buttermilk Glaze
3 large eggs
1 cup sugar
1 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 1/2 cups fig preserves (keep in mind you'll need to buy two jars)
1/2 cup applesauce
1 cup chopped pecans, toasted
Cream Cheese Frosting (recipe below)
Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well. Combine flour and next 3 ingredients; gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and toasted pecans. Pour batter into 2 greased and floured 8-inch round cake pans.
Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.
1 1/2 (8-ounce) packages cream cheese, softened
5 TBSP butter, softened
2 tsp vanilla extract
2 pounds powdered sugar (1 large bag)
Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed just until blended.
Related recipes:
* Ocracoke Restaurant Fig Cake with Buttermilk Glaze