Crown Royal Apple Pecan Cake with Chai Spiced Buttercream Frosting
Move over carrot cake because apple cake deserves its time in the spotlight! Crown Royal Apple marries with grated Honeycrisp apples and chopped pecans in a spiced cake batter. The cake is layered with Crown Royal Apple infused chai spiced buttercream frosting to round out all of the flavors of fall.
Prep Time
20minutes
Cook Time Passive Time
30minutes 40minutes
Prep Time
20minutes
Cook Time Passive Time
30minutes 40minutes
Instructions
  1. Cake: Preheat oven to 350° F. Spray 2 9-inch round pans with non-stick baking spray.
  2. Grate about 6 or 7 apples, or enough to reach 2 cups of grated apples. Do not drain off the liquid.
  3. In a stand mixer bowl, mix on low speed the evaporated cane juice, brown sugar, cinnamon, nutmeg, and cardamom until combined.
  4. Add in the coconut oil and mix on medium speed until combined and slightly creamy.
  5. Next, add in the Crown Royal Apple and mix on low speed to combine. Add one egg at a time, mixing on low speed until each egg is fully combined in the mixture.
  6. Slowly add in the flour, baking soda, baking powder, and salt. Mix on low speed until it’s combined.
  7. Next, add in the grated apples and chopped pecans and mix on low speed just until it’s combined. Do not overmix. Allow the whole wheat flour to sit at least 10 minutes to hydrate before baking.
  8. Divide the batter evenly between the 2 pans. Place the pans in the preheated oven and bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out with slightly moist crumbs or clean.
  9. Remove the cakes from the oven and allow the cakes to cool in the pan for 5 minutes, then invert the cakes onto a cooling rack to cool completely. Frosting:
  10. In a stand mixer bowl, add in the softened butter and mix on low speed until it’s creamy.
  11. Next, alternate the powdered sugar one cup at a time and the Crown Royal Apple until it’s thoroughly combined.
  12. Next, add in all of the spices and mix on medium speed until it’s all incorporated evenly.
  13. Cut your 2 cakes in half vertically (torte) and begin to layer your cake with the frosting. Start with a layer of cake, then a layer of frosting, then a layer of cake, and so on. You can crumb coat the cake if desired and refrigerate for 20 minutes, then proceed to ice the cake, or you can go ahead and ice the cake completely.
  14. After the cake has been iced, gently press the chopped pecans into the sides of the cake. Cut and serve.
Recipe Notes

Note: If you do not have organic evaporated cane juice just use regular granulated sugar. If you don’t have organic white whole wheat flour just use 3 ¾ cups of all-purpose flour.