Apple Nutmeg Pine Nut Cake with Brown Sugar Buttercream

Name: Apple Nutmeg Pine Nut Cake with Brown Sugar Buttercream
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 24
Cuisine: Global
Ingredients: 473 milliliters diced apples; 1 Tbsp baking powder; 59 milliliters brown sugar; 651 milliliters cake flour; 24 servings Caramel sauce, for garnish; 4 larges eggs; 1 teaspoons ground cinnamon; 1 teaspoons ground nutmeg; 59 milliliters milk; 237 milliliters warm milk; 118 milliliters pine nuts, toasted, divided; 1 liters powdered sugar, divided; 1 teaspoons salt; 59 milliliters shortening; 473 milliliters superfine sugar; 118 milliliters unsalted butter; 118 milliliters unsalted butter; 1 teaspoon vanilla extract; 2 teaspoons vanilla extract

Apple Nutmeg Pine Nut Cake with Brown Sugar Buttercream might be a good recipe to expand your dessert recipe box. One portion of this dish contains about 4g of protein, 13g of fat, and a total of 460 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. A mixture of ground cinnamon, milk, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 38 minutes. Users who liked this recipe also liked Devil's Food Cake with Brown Sugar Buttercream, Pear Almond Cake with Cinnamon Brown Sugar Buttercream, and Brown Sugar Cake with Peanut Buttercream and Brittle Topping.

Instructions

Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed.

Ingredients you will need

Shortening

Butter

Cream

Equipment you will use

Mixing Bowl

Add the eggs, 1 at a time, until completely combined. Scrape down the sides of the bowl with a rubber spatula.

Ingredients you will need

Egg

Equipment you will use

Spatula

Bowl

Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.

Ingredients you will need

Superfine Sugar

Equipment you will use

Blender

Sift together the cake flour, cinnamon, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk.

Ingredients you will need

Baking Powder

Cake Flour

Cinnamon

Milk

Salt

Mix together the apples and nutmeg. Cook in the microwave for 3 minutes, and then drain any excess juices. Fold the apples and half the toasted pine nuts into the batter.

Ingredients you will need

Pine Nuts

Apple

Nutmeg

Equipment you will use

Microwave

Add the vanilla extract.

Ingredients you will need

Vanilla Extract

Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Toothpicks

Oven

Remove from the pan and place onto a tray to cool.

Equipment you will use

Frying Pan

In a small saucepan, heat the brown sugar and 2 tablespoons butter. Boil for 1 minute, remove from the heat, and cool slightly. (If it cools completely, it will harden too much and make it difficult to cream with the butter.) In a heavy-duty mixing bowl, cream the remaining 1/2 cup butter with the melted butter /brown sugar mixture.

Ingredients you will need

Brown Sugar

Butter

Cream

Equipment you will use

Mixing Bowl

Sauce Pan

Add 3 cups powdered sugar and mix on low speed. Turn the mixer off, add the milk, and mix.

Ingredients you will need

Powdered Sugar

Milk

Equipment you will use

Blender

Add the remaining 3 cups powdered sugar and the vanilla and mix together until smooth.

Ingredients you will need

Powdered Sugar

Vanilla

Equipment

Ingredients

Servings:

473milliliters

diced apples 1Tbsp

baking powder 59milliliters

brown sugar 651milliliters

cake flour 24servings

Caramel sauce, for garnish 4larges

eggs 1teaspoons

ground cinnamon 1teaspoons

ground nutmeg 59milliliters

milk 237milliliters

warm milk 118milliliters

pine nuts, toasted, divided 1liters

powdered sugar, divided 1teaspoons

salt 59milliliters

shortening 473milliliters

superfine sugar 118milliliters

unsalted butter 118milliliters

unsalted butter 1teaspoon

vanilla extract 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "