APPLE SPICE CAKE

1. Preheat the oven to 350 degrees and prepare two 8-inch round cake pans with non-stick baking spray.

2. In the bowl of a stand mixer cream butter, oil, and brown sugar on high for 2 minutes with the whisk attachment.

3. Add egg whites and mix on high for 2 minutes.

4. Add yogurt and vanilla extract and mix on high for 2 minutes.

5. Combine all the dry ingredients into the mixer and mix on low

6. While the mixer is on low slowly pour in the almond milk and mix until combined. Be careful to not overmix the batter.

7. Add the shredded apple to the batter and fold gently with a spatula until just combined.

8. Divide batter between pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.

9. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.

CARAMELIZED APPLE FILLING

1. In a large pan, melt the butter and brown sugar over medium heat.

2. Add the chopped apples and bring to a boil. Reduce the heat to low and allow it to simmer until the apples are tender. This should take approximately 10 minutes. Stir occasionally.

3. Allow to fully cool before using in the cake.

4. Once fully cooled, set aside ½ cup of the caramelized apples for decor if so desired. Add 2 cups of the cinnamon white chocolate buttercream into the cooled carmelized apples and mix until fully incorporated.

CINNAMON WHITE CHOCOLATE BUTTERCREAM

1. In the bowl of a stand mixer cream the butter and shortening on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.

2. Add the icing sugar, salt, cinnamon, and vanilla extract and mix on low until combined.

3. In a microwave-safe bowl, heat the white chocolate chips in 30-second intervals until fully melted. Make sure to stir after each interval.

4. With the mixer on low, slowly pour in the melted white chocolate.

5. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

6. Divide the buttercream in half.
7. Add 2 cups of the cooled carmelized apples into one half of the buttercream and mix until fully incorporated. This will be used as the filling.

CAKE ASSEMBLY

1. Place one leveled layer of apple spice cake on a cake board or plate. Top with all of the caramelized apple and buttercream mixture filling.

2. Place the next leveled cake layer on top, cut side down, and apply a thin coat of remaining buttercream all over the cake. Refrigerate for 20 minutes.

3. I generally apply another layer of buttercream at this step but decided to leave this cake semi-naked. Feel free to do a final buttercream layer or leave it as is for a rustic appeal.

4. Decorate as you please. I used a Wilton 1M piping tip and piped small ruffles around the top border and placed an apple Fig Newton bar between each ruffle. Inside the buttercream border, I used the set aside caramelized apples and placed them in a ring pattern. Enjoy.