Whole Cakes & Pies Recipe
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Ingredients
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Cake Base
Pie Filling
Frosting
Method
Cake Base Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- 3
Cream Butter and Sugar
In another mixing bowl, cream the unsalted butter until smooth. Gradually add the granulated sugar and beat until light and fluffy.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- 5
Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the creamed mixture, alternating with milk. Start and end with the dry ingredients. Mix until just combined.
- 6
Pour into Pans
Divide the batter evenly between the two prepared cake pans.
- 7
Bake
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Pie Filling Preparation
- 9
Prepare the Fruit
Wash, peel (if necessary), and chop the fresh fruit into bite-sized pieces.
- 10
Combine Filling Ingredients
In a large bowl, combine the prepared fruit, granulated sugar, cornstarch, cinnamon, and lemon juice. Toss until the fruit is evenly coated.
- 11
Fill Pie Crust
Pour the fruit filling into a prepared pie crust, spreading it evenly.
Frosting Preparation
- 12
Cream Butter
In a mixing bowl, beat the unsalted butter until smooth and creamy.
- 13
Assembly
- 14
Layer the Cake
Place one cake layer on a serving plate. Spread a layer of frosting on top. If using pie filling, add a layer on top of the frosting.
- 15
Top with Second Layer
Place the second cake layer on top. Frost the top and sides of the cake generously with the remaining frosting.
- 16
Chill and Serve
Chill the assembled cake in the refrigerator for at least 30 minutes before slicing and serving.
