Did everyone have a good thanksgiving?! This is such a fun time of year because the holidays really seem to bring people together and thanksgiving is great at kicking the festivities off! I’m sure everyone is overly stuffed from last night’s feast and just barely ready to dive into leftovers, but we’re already thinking about December and all the fun that comes with it! So today we have a not so little dessert that’s perfect for any upcoming get togethers or celebrations. Plus the cake itself is huge and really great for a crowd.
We’ve incorporated noosa’s honey flavored yoghurt into our batter today because it makes our cake super moist and adds a nice texture to the cake. Plus, because it’s already sweetened, we can cut back on some of the sugar we use in the batter. noosa yoghurt is one of my favorites; it’s so smooth and creamy, with a good amount of thickness to it. The amount of flavor they put into each container is also perfect, the perfect blend of sweet and tart. They’re perfect for incorporating into recipes and dishes, but also make the perfect snack on its own. I’ve recently been crushing on noosa pumpkin yoghurt…so good!
Anyway, back to cake!! I finished this beauty with fresh sage leaves and fresh cranberries, normally I’m not into garnishes that you can’t/shouldn’t eat, but the combination just seemed so seasonally appropriate that I couldn’t resist. We hope this cake serves as some good old holiday food inspiration! Enjoy!!
Apple Cranberry Cake with Brown Sugar Buttercream
Makes 1 (9”) cake
3 cups cake flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups superfine sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
3 eggs, lightly beaten
1 cup whole milk
1 (8 ounce) container of noosa honey yoghurt
1 1/2 teaspoons vanilla extract
1 small apple peeled, cored and diced
1 cup fresh cranberries
brown sugar buttercream:
1 cup (2 sticks) unsalted butter, softened
4 1/2 cups sifted powdered sugar
1/2 cup light brown sugar
2-3 tablespoons whole milk
1/2 teaspoon salt
fresh sage leaves
1. Preheat oven to 350˚F.
2. For cake: Place flour, baking powder, baking soda, and salt into a mixing bowl.
3. Place sugar, butter and eggs into another mixing bowl and whisk together. Pour the flour mixture into the egg mixture and whisk together until very thick and combined.
4. Stir in the remaining ingredients , except the apple and cranberries, until fully incorporated and the batter is smooth.
5. Gently fold in the apple and cranberries until evenly distributed.
6. Pour the batter into four prepared cake pans (bottoms lined with parchment and lightly greased) and bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center of the cake.
7. Allow the cakes to cool in the pans for 15 to 20 minutes before removing from pans and allowing cakes to cool completely.
8. For buttercream: Place butter into a stand mixer with a paddle attachment and whip until light and fluffy. Add sugar, 1/2 cup at a time, until fully incorporated. Add the remaining ingredients, scrap down the sides of the bowl, and continue to whip until smooth (the frosting should be on the runny side…not firm enough to pipe, but not so runny that it can’t sit, spread atop a cake).
9. To assemble: Place a thin layer of buttercream over the top of one of the cakes and top with the other cake, inverted (so both cake circle tops are touching one another). Repeat with remaining cake layers, so all four are stacked atop one another.
10. Gently frost the four tiered cake with a thin layer of frosting (the crumb coat). Place in the refrigerator for at least 30 minutes.
11. Coat the cake in another layer of frosting and smooth the frosting on the top of the cake. Top the cake with a border of fresh sage leaves and cranberries to look like a wreath. Slice and serve.
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