Apple cake with buttercream, pecans, and cannabutter
This is the season for fresh-picked apples, and though most insist on starting with something super easy like pie, it can get boring relatively quickly which is where apple cake comes in. It’s moist, chewy, crumbly, buttery, sweet, and loaded with a hearty dose of cannabutter to bring the dish to life, so if you're looking for a sweet infused dessert recipe to enjoy this fall, your search is over.
What to expect from apple cake
Apple cake has the same delicious spongy texture that you’d expect from any other type of cake, but the tart flavors of the ripe fruit are something that you won’t find anywhere else, and with two thick layers to dig into, it doesn’t take a very big piece to get you full, make your taste buds dance, hit the sweet tooth, and get really high in the process.
Cannabutter apple cake recipe
The gentle nuttiness of the pecan lining atop of a thick layer of from-scratch buttercream icing combined with the tangy and sweet taste of the apple bits combine to result in a rich and elegant dessert that is suitable for the finest of occasions, but still simple enough to toss together for a low key after-dinner option too. If you aren’t a fan of pecans, then you can skip the crunchy topping altogether or opt for chocolate shavings or alternative types of crushed nuts instead.
Preparation time: 15 minutes
Cooking time: 45 minutes
- 3 cups finely diced apple
- 3 cups flour
- 2 cups of sugar
- 1 cup canola oil
- 1 cup crushed pecans
- 3 eggs
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon nutmeg
- Cooking spray
- 4 cups icing sugar
- ½ cup cannabutter
- ½ cup maple syrup
- 1 tablespoon milk
- 2 8-inch round cake pans
- Large bowl
- Medium bowl
- Small bowl
- Electric mixer
- Wooden spoon
- Wire rack
- Silicone spatula
Preheat the oven to 350°F, and then prepare both baking pans with a thick layer of cooking spray.
In a medium bowl, sift together the baking soda, cinnamon, flour, nutmeg, and salt.
Next, crack the eggs into a larger bowl, pour in the oil, and then mix the two with an electric mixer until they reach a frothy consistency.
Pour the sugar and vanilla into the egg mixture and beat the ingredients on high for 1 minute.
Swap out the electric mixer for a wooden spoon and use it to gently mix the dry ingredients into the wet ones until they are thoroughly combined.
Now fold the diced apples into the mixture until they are well incorporated, and then divide the batter by pouring half of it into each baking pan.
Bake the apple cakes for 45 minutes, or until the top and edges reach a golden-brown tint.
Cool the cakes on a wire rack, and while you wait, move on to the cannabutter buttercream frosting.
Add the maple syrup and icing sugar to a bowl and use an electric mixer to blend them on high until it forms a nice, even colored paste.
Pour the tablespoon of milk into the mixture and use a silicone spatula to work it into the icing. At this point, your buttercream icing will be the ideal consistency, but if it’s too thick, then you can add another tablespoon of milk to thin it out a bit.
Use a silicone spatula to spread the canna-buttercream frosting across the top of the first layer of apple cake.
Place the second layer so that it lines up perfectly with the first and then use the rest of the icing to cover every exposed bit of cake that you can see.
Sprinkle the pecan crumbs onto the outer layer of the cake before slicing it into 8 portions to serve.