APPLE SNACKING CAKE WITH MAPLE PUMPKIN BUTTER ICING
RECIPE TYPE
Desserts and Baked Goods
SERVES
12 to 16
Prep: 15 min
Bake: 30 min
Ingredients
1 cup Longo's Essentials 100% Pure Canola Oil
1/2 cup each granulated and packed brown sugar
2 large Longo's Enriched Coop Eggs
1 tsp vanilla extract
2 cups Longo's Essentials All Purpose Flour
2 tsp Longo's Essentials Ground Cinnamon
1 1/2 tsp baking powder
1/2 tsp each baking soda and Longo's Essentials Ground Nutmeg
1/4 tsp salt
2 large Ontario Gala or Honeycrisp apples, grated (unpeeled)
Maple Pumpkin Butter Icing:
1 pkg (250g) Longo's Essentials Cream Cheese, softened
1/4 cup Longo's Essentials Country Churned Salted Butter, softened
1/2 cup icing sugar
1/2 cup Longo's Maple Pumpkin Butter
Directions
Maple Pumpkin Butter Icing: Whip cream cheese and butter until very smooth. Add icing sugar and maple pumpkin butter. Whip on low until combined; increase the speed and whip until light and fluffy.
Whisk oil with both sugars, eggs and vanilla until well combined. In separate bowl, whisk flour with cinnamon, baking powder, baking soda, nutmeg and salt; whisk into sugar mixture until just combined. Fold in the apples until uniformly distributed.
Scrape batter into greased 9-inch square baking pan lined with parchment paper; smooth top. Bake in preheated 350°F oven for 30 to 35 minutes or until cake springs back when lightly pressed. Remove from oven and cool completely.
Spread Maple Pumpkin Butter Icing evenly over cake. Chill for 30 minutes to set icing before slicing. (Make-ahead: Cake can be reserved, covered, in the refrigerator for up to 5 days.)
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 5g | Fibre 1g |
Fat 23g | Sugar 20g |
Carbs 37g | Sodium 180mg |
