Brown Sugar Penuche Cake

Brown Sugar Penuche Cake from cake.paper.party

Ingredients

• 12 ounces (340 grams) brown sugar-1 ½ cups
• 5 ¾ ounces (163 grams) granulated sugar-generous ¾ cup
• 2 ounces (57 grams) unsalted butter, softened
• 4 ounces weight (113 grams) vegetable oil- ½ cup
• 2 large eggs plus 3 large yolks
• 14 ounces (396 grams) all-purpose/plain flour-2 ¾ cup
• 1 tablespoon cornstarch
• ¾ teaspoon salt
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• 8 ounces (wt.) sour cream
• ¾ cup whole milk (6 ounces vol./0.18 grams)
• 2 tablespoons (30 milliliters) vanilla extract

Instructions

For the Cake:
Preheat oven to 350 F (177 C) and spray three 8-inch (20 cm) round cake pans with Baker’s Joy or grease and flour.
Beat brown sugar, sugar, butter and oil on medium-high speed for 2 minutes. Add eggs one at a time and then beat for 1 minute. Sprinkle in dry ingredients and mix on low until moistened. Add sour cream, milk and vanilla and stir on low to combine then increase speed to medium and beat for 1 minute.
Pour batter evenly into prepared pans and bake for 25-30 minutes or until a tester comes out clean. Rotate pans half way through baking time. Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later.

For the filling I used a cooked frosting recipe (http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/) substituting the granulated sugar with brown sugar. Also caramelized about 1 lb of apples with 2 tbsp of butter and 1/3 c sugar until tender.

The cake recipe does show a different filling. Here is the link if you prefer to try that http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/