Nutmeg Cake with Apple Butter Filling and Caramel Icing | #Cooking50States – Connecticut

Today I am featuring Connecticut in my “Cooking 50 States” Tour.  Connecticut is known as “The Nutmeg State” so I thought this would be the perfect nod to this little New England state.

 

Nutmeg Cake with Apple Butter Filling and Caramel Icing from The Foodie Army Wife

 

To begin, preheat your oven to 350 degrees.

In a bowl, combine 2 cups of flour, 1 teaspoon each of baking powder and baking soda, 1/4 teaspoon of salt and 2 1/2 teaspoons of grated nutmeg. Please use fresh nutmeg if you can. You’ll thank me for it. Stir those together and set aside.

027ab

 

In your mixing bowl, beat together 1 1/2 cup sugar and 1 stick (1/2 c) room temperature butter until they are fluffy. Add in 3 room temperature eggs, one at a time, completely mixing each in before adding the next. Then mix in 2 teaspoons of vanilla.

028ab

 

Mix in 1/3 of your flour mixture until just combined.

029ab

 

You’ll need a cup of buttermilk. Mix in half of that right now.

030ab

 

Once the buttermilk is combined, repeat the process with the next 1/3 of the flour mixture, the remaining buttermilk, and then the remaining flour mixture. Make certain to scrape your bowl with a spatula to  get everything combined.

Pour the batter into 2 – 9 inch round cake pans that have been greased or sprayed.

032ab

 

Bake the cakes for about 25 minutes, or until they test done with a toothpick.

Allow them to cool about 10 minutes in the pans, then remove them to a cooling rack to cool completely.

034ab

 

035ab

 

Once your layers are cooled, it’s time to make the icing. In a saucepan, combine 1/4 cup of half & half, 1/2 cup of brown sugar, and 1/4 cup of butter. Melt these over medium heat, stirring continually. Bring it to a gentle boil and let it bubble away for about 2 minutes.

037ab

 

Stir in 2 teaspoons of vanilla. The mixture will bubble up a little. Stir it smooth and turn off the heat. Allow the mixture to cool for about 15 minutes.

038ab

 

Next, whisk in 1 3/4 cup of powdered sugar, about a third at a time. Whisk it until it is nice and smooth.

043ab

 

This will make the icing very thick. If you need to, add in an additional tablespoon or two of half & half, until it is the consistency you like.

044ab

 

Now to start putting it together.

Place one of your cake layers on your serving dish or cake platter. Spread 2/3 of a cup of apple butter all over the top. I’m using a wonderfully spiced version that my mother-in-laws sends us. The Fall Branch, Tennessee Fire Department makes this every year as a fundraiser. It is the best apple butter I have ever had.

040ab

 

Place your second layer on top, and pour the icing all over the top of the cake.

045ab

 

Ohhhhh my goodness!

048ab

 

Use an offset spatula to spread the icing evenly over the top and down the sides of the cake. Don’t worry about it being perfect. This cake isn’t going to last long enough for people to be concerned about visual perfection.

 

Now for the final touch. Chop up about 1/3 cup of pecans, and toss them in a dry skillet. Heat them over medium heat, stirring continually until they are fragrant and their color deepens. Remove them from the skillet and let them cool in a dish. Then sprinkle them over the top of the cake. You don’t have to toast them if you don’t want to, but it only takes a couple minutes, and really enhances the flavor.

050ab

Enjoy!

052ab

 

Up next on my Cooking 50 States tour is Delaware!

What say you? What food comes to mind when you think of “The First State”?

Nutmeg Cake with Apple Butter Filling and Caramel Icing

Ingredients

    For the Cake:
  • 2 c flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 ½ tsp fresh grated nutmeg
  • 1 ½ c sugar
  • ½ c (1 stick) butter, room temperature
  • 3 eggs, room temperature
  • 2 tsp vanilla
  • 1 c buttermilk
  • Icing recipe, below
  • 2/3 c apple butter
  • 1/3 c chopped pecans
  • Caramel Icing
  • ½ c brown sugar
  • ¼ c half & half (more as needed)
  • ¼ c butter
  • 2 tsp vanilla
  • 1 ¾ c powdered sugar

To begin, preheat your oven to 350 degrees.

In a bowl, combine the flour, baking powder,baking soda, salt and nutmeg. Please use fresh nutmeg if you can. You’ll thank me for it. Stir those together and set aside.

In your mixing bowl, beat together the sugar and room temperature butter until they are fluffy. Add the room temperature eggs, one at a time, completely mixing each in before adding the next. Then mix in the vanilla.

Mix in 1/3 of your flour mixture until just combined. Mix in half of the buttermilk. Once the buttermilk is combined, repeat the process with the next 1/3 of the flour mixture, the remaining buttermilk, and then the remaining flour mixture. Make certain to scrape your bowl with a spatula to get everything combined.

Pour the batter into 2 – 9 inch round cake pans that have been greased or sprayed. Spread them evenly and bake for about 25 minutes or until they test done with a toothpick. Allow them to cool about 10 minutes in the pans, then remove them to a cooling rack to cool completely.

Once your layers are cooled, make the icing below.

Place one of your cake layers on your serving dish or cake platter. Spread 2/3 of a cup of apple butter all over the top. I’m using a wonderfully spiced version that my mother-in-laws sends us. The Fall Branch, Tennessee Fire Department makes this every year as a fundraiser. It is the best apple butter I have ever had.

Place your second layer on top, and pour the icing all over the top of the cake.

Use an offset spatula to spread the icing evenly over the top and down the sides of the cake. Don’t worry about it being perfect. This cake isn’t going to last long enough for people to be concerned about visual perfection.

Now for the final touch. Chop up about 1/3 cup of pecans, and toss them in a dry skillet. Heat them over medium heat, stirring continually until they are fragrant and their color deepens. Remove them from the skillet and let them cool in a dish. Then sprinkle them over the top of the cake. You don’t have to toast them if you don’t want to, but it only takes a couple minutes, and really enhances the flavor.

Icing

In a saucepan, combine your half & half, brown sugar, and butter. Melt these over medium heat, stirring continually. Bring it to a gentle boil and let it bubble away for about 2 minutes. Stir in the vanilla. The mixture will bubble up a little. Stir it smooth and turn off the heat. Allow the mixture to cool for about 15 minutes. Whisk in the powdered sugar, about a third at a time, until it is all combine and smooth. This will make the icing very thick. If you need to, add in an additional tablespoon or two of half & half, until it is the consistency you like.

http://thefoodiearmywife.com/nutmeg-cake-with-apple-butter-filling-and-caramel-icing-cooking50states-connecticut/

Comments

  1. Jody B says

    Wow Conni just came across your blog and loving it.
    I know I'm going to be trying a lot of your recipes, this one sounds really yummy
    although I had to do a quick search of 'apple butter' something I hadn't heard of.

Leave a Reply

Your email address will not be published. Required fields are marked *