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Red Hot Apple Cinnamon Cake

6 Tablespoons Unsalted Butter, Softened
1/2 cups Sugar
1/4 teaspoons Vanilla Extract
1 whole Large Egg
3/4 cups Flour
18 teaspoons Salt
1/4 teaspoons Baking Soda
1/4 teaspoons Ground Cinnamon
1/4 cups Buttermilk (low Fat Is Fine)
2 whole Small Apples, Peeled, Cored And Thinly Sliced
1/2 cups Red Hot Candies (also Called Cinnamon Imperials)
1/2 cups Sugar
2 Tablespoons Water
5 Tablespoons Unsalted Butter, Softened
1 Tablespoon Solid Vegetable Shortening
2 cups Powdered Sugar
1/2 teaspoons Ground Cinnamon
1 dash Milk, Only If And As Needed


Preheat the oven to 350 degrees F and grease a 6 round cake pan. First, make the cake: In a medium bowl, beat together with an electric mixer the butter, sugar and vanilla extract. Beat very well, about 1-2 minutes. Add the egg and beat until well combined, about 15 seconds. In a small bowl, whisk together the flour, salt, baking soda and cinnamon. Add half of this to the wet batter and beat lightly. Stir in half of the buttermilk and continue beating. Add the remaining dry ingredients and beat, then stir in the last of the buttermilk. Scrape the batter into the pan, smooth the top with a spatula and put it into the oven. Bake for 35-39 minutes, or until a skewer inserted in the center of the cake comes out clean (moist crumbs are okay). Remove from oven. Let cake cool on a wire rack in the pan. Then carefully remove the cake from the pan once it has cooled and set aside. Meanwhile, cook the sliced apples in a small saucepan over medium heat with the red hot candies, sugar and water. Cook, stirring often over medium heat until the apples collapse and are cooked entirely, about 15 minutes. The apples will no longer be crunchy. Strain the apples mixture, reserving the syrup mixture for another use (cocktails, anyone? ). Next, make the frosting: In a medium sized bowl beat together butter and shortening until well combined. Slowly stir in the powdered sugar and cinnamon. If needed, add a dash or more of milk to bring it all together. Using a long serrated knife, slice the cooled cake in half horizontally. Remove the top and set aside for a moment. Spread half of the buttercream on the top of the bottom half. Lay the other cake half on top, and spread with the remaining buttercream. Top the cake with the strained apple slices and serve.

Source: tastykitchen.com