That’s right, you heard me. Apple pie cake (I put it in bold, italics and underlines it, so you’d understand the importantness of this). The cake is dense, delicious and basically healthy (containing 17 apples which I made into apple sauce) . I almost didn’t want to make the caramel sauce which goes into the butter cream because after 3 hours of cooking (various things, not just this cake) I was a bit tired, but I am so glad I did though. It was so worth it.
I made this for my brother’s birthday. His favourite dessert is apple pie, but you’ve just got to have cake on your Birthday so we compromised on apple pie cake, well, not exactly compromised. More I decided to make a cake which tasted like apple pie. It went down pretty well.
If you’re looking for a quick cake recipe that you can whip in half in hour, then this is not the recipe for you. It took me about 3 hours, including time for cakes, cooked apples and caramel sauce to cool separately to make this cake. But then again it only took 3 hours from raw ingredients to three layered, stewed apple filled, caramel butter cream covered, sugary, cakey heaven.
The recipe is from this blog: www.snixykitchen.com
Apple pie cake with caramel buttercream
Makes one 3-layer 8-inch round cake
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons baking powder
1 teaspoon salt
1 teaspoons cinnamon
¼ teaspoon ground allspice
½ teaspoon nutmeg
340g (3 sticks) unsalted butter, room temperature
1½ cups sugar
1 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla
4 cups unsweetened applesauce or 10 apples peeled, cored, boiled and mashed.
Preheat the oven to 160ºC.
Prepare three 8-inch round cake pans by buttering each and lining the bottoms with parchment paper. Butter the parchment paper then dust each pan with flour. Be sure to knock out as much excess flour as possible to reduce crumbs on the edges of the cake.
In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg.
In the bowl of an electric mixer with a paddle attachment, cream the butter on medium-high speed for about 4 minutes.
Add the sugars and beat on medium speed until light and fluffy, about 3 minutes.
Add the eggs and vanilla. Beat on medium speed until combined.
In three parts, add the flour mixture, adding half of the applesauce between each part. Beat on medium-low until each part is well-mixed. You may need to scrape the edges of the bowl after the applesauce additions.
Divide the batter between each cake pan, using a knife to smooth the tops. Lightly drop each filled pan on the counter to release any air pockets.
Bake for 45-55 minutes, rotating the three pans every 15-20 minutes, until a toothpick inserted in the center comes out clean and the tops are golden brown.
Let the pans cool on a wire rack for a half hour before turning the cakes onto the rack to cool completely.
Prepare the frosting and the apple pie filling (recipes below).
Trim the cooled cakes to make sure they are flat on all edges and the top.
Layer in order: one cake round, a thin layer of frosting with a lip on the outer edge, a layer of apple pie filling, another thin layer of frosting (applied to the bottom of the next layer of cake), a second cake round, a thin layer of frosting with a lip on the outer edge, a layer of apple pie filling, another thin layer of frosting (applied to the bottom of the next layer of cake), a third layer of cake. Note: if you used 6-inch rounds like I did, you’ll probably only want two layers then frost the third as a separate cake.
Use about 1 to 1½ cups of frosting to frost a crumb layer to your stacked cakes. A crumb layer is a very thin layer of frosting meant to hold the crumbs it, so you will have lots of crumbs and the cake peeking through on this layer – it will get covered up! If you don’t cut the cake you really don’t need to do this part or if you don’t mind a few crumbs. If you want to do a fancy design it’s a lot better to crumb coat the cake.
Refrigerate the cake for 30 minutes to an hour until the crumb layer hardens.
Use the remaining frosting to frost the cold cake. I recommend cutting it while it’s still a little chilled to make it easier.
1 batch of caramel sauce (recipe below) *MAKE THIS FIRST
1½ cup (3 sticks) salted butter, room temperature
4 cups powdered sugar
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter on medium-high speed for about 3 minutes.
Add the powdered sugar, ½ cup at a time, beating on medium speed after each addition. After every other additions, increase speed to high, and beat for 10 seconds.
Add the caramel sauce and beat frosting on low speed to combine. Increase speed to medium-high and beat until fluffy and thoroughly mixed, about 2 minutes.
½ cup sugar
¼ cup water
½ cup heavy cream
2 teaspoons vanilla
Add the sugar and water to a medium saucepan and stir until combined.
Heat over medium-high heat. As sugar starts to melt, stir to make sure sugar distributes evenly. Stop stirring and continue cooking.
Watch CAREFULLY. As soon as the mixture begins to turn color, it will change very quickly. Just as the caramel reaches a dark amber color, remove from heat and pour in cream and vanilla all at once, stirring with a wooden spoon to combine (Stand back as it will react and sizzle quite a bit). This stage is key, if the caramel gets too dark before you remove it from the heat, it’ll taste burned and bitter.
When the sizzling calms down, return to medium low heat and cook, stirring constantly, for 3 minutes.
Pour into a bowl and let rest until completely cooled, about 30 minutes.
Apple pie filling
2 large Granny Smith apples, peeled, cored, and sliced into thin slivers
1 tablespoon unsalted butter
1 tablespoon granulated sugar
2 tablespoons brown sugar
Dash of ground cloves
Juice of one lemon
1 teaspoons cinnamon
Pinch teaspoon salt
Dash of ground nutmeg
1 tablespoon flour
Melt butter in large pan over medium heat. Add apples, sugar, cinnamon, salt, nutmeg, cloves, and lemon juice.
Cook, stirring, until apples are softened to your preference, about 10 minutes.
Remove from heat and stir in flour. Cool.
Happy bakingLib xo