Apple Spice Cake

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup butter, softened
2 Tbsp. vegetable oil
1/4 cup light brown sugar, firmly packed
1/4 cup dark brown sugar, firmly packed
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3/4 cups milk
1 Granny Smith apple, peeled, cored and finely diced combined with 2 tsp. lemon juice & 1 tsp. lemon zest

Preparation:

1. Sift together the flour, baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg.
2. Cream butter in a mixing bowl; add vegetable oil, brown sugars, granulated sugar, eggs, and vanilla extract. Beat at high speed of an electric mixer for 2 minutes, or until light and fluffy. Scrape bowl often.
3. Add sifted dry ingredients, alternating with the milk, beginning and ending with dry ingredients.
4. Fold in the diced apple.
5. Pour batter into two greased and floured 8-inch round layer cake pans. Bake at 350° 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pans on rack for 5 minutes, turn out of pans onto racks to cool completely.


Vanilla Buttercream

8 oz. unsalted butter, softened
8 oz. vegetable shortening
1/4 cup milk
2 tsp. pure vanilla extract
8 cups sifted confectioner’s sugar

In the bowl of a mixer with the paddle attachment cream the butter. Add the shortening and continue creaming until smooth.

Add the milk, vanilla and 2 cups of sugar. Slowly mix then increase speed mixing until smooth. Continue adding 2 cups of flour and beating until all sugar is added and the icing is smooth.
Icing with fill and cover an 8” cake with extra for decorating.

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