Description
This Caramel Apple Pecan Layer Cake is a decadent dessert that combines moist spiced cake layers with a rich caramel frosting, tender cinnamon apples, and crunchy pecans. Perfect for fall or any special occasion, this cake features a harmonious blend of autumnal flavors with a smooth caramel drizzle that adds a touch of elegance and indulgence.
Ingredients
Cake Layers
- 3/4 cup (168g) unsalted butter (room temperature)
- 1 1/2 cups (310g) granulated sugar
- 3/4 cup (173g) sour cream
- 1 tsp vanilla extract
- 6 large egg whites (room temperature)
- 2 1/2 cups (325g) all-purpose flour
- 4 tsp (15g) baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 pinch ground allspice
- 1/2 tsp salt
- 3/4 cup (180ml) apple butter
- 1/4 cup (60ml) milk
- 1/2 cup pecans (finely chopped)
Caramel Sauce
- 1 1/2 cups (310g) granulated sugar
- 9 tbsp (126g) salted butter (cubed, room temperature)
- 3/4 cup (180ml) heavy whipping cream (room temperature)
Caramel Frosting
- 4 cups (460g) powdered sugar
- 2-3 tbsp (30-45ml) milk
Cinnamon Apples
- 1-2 apples (chopped)
- 2 tbsp light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 sprinkle lemon juice
- 1 tbsp (14g) butter
Optional Topping
- Chopped pecans (for topping the cake)
Instructions
- Prepare Cake Pans: Line three 8-inch cake pans with parchment paper circles at the bottom and grease the sides. Preheat the oven to 350°F (176°C).
- Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar together until light in color and fluffy, about 3-4 minutes. Thoroughly creaming ensures a light texture.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until fully combined.
- Incorporate Egg Whites: Add the egg whites in two batches, mixing well after each addition. Scrape down the sides of the bowl to incorporate all ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, nutmeg, allspice, and salt.
- Mix Wet Ingredients: In a small measuring cup, combine the apple butter and milk.
- Combine Batter: Add half of the dry ingredients to the butter mixture and mix well, followed by the apple butter mixture. Then add the remaining dry ingredients and mix until fully incorporated. Stir in the finely chopped pecans.
- Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake for 22-24 minutes or until a toothpick inserted into the center comes out with a few crumbs attached.
- Cool the Cakes: Remove the pans from the oven and let cool for 3-5 minutes, then transfer the cakes to cooling racks to cool completely.
- Make Caramel Sauce: Pour granulated sugar evenly into a large saucepan. Heat over medium-high, whisking until sugar melts completely which takes around 10 minutes. Then stop whisking and cook until it reaches a darker amber color with a nutty aroma. Remove from heat immediately.
- Add Butter and Cream to Caramel: Whisk in the cubed butter until melted and combined. Slowly whisk in heavy cream and continue mixing until smooth. Allow caramel to cool for 10-15 minutes before use.
- Prepare Caramel Frosting: Reserve about 3/4 cup of caramel sauce to drizzle on top of the cake later. Transfer remaining caramel (approximately 1 1/4 cups) to a mixing bowl. Gradually add powdered sugar and 2-3 tablespoons of milk, mixing until smooth. Adjust milk for desired consistency.
- Level the Cake Layers: When cakes are completely cool, trim the domed tops with a serrated knife to create flat layers.
- Assemble the Cake: Place the first cake layer on a cake stand. Spread half of the caramel frosting evenly over the layer. Repeat with the second layer and remaining caramel frosting. Top with the final cake layer.
- Cook Cinnamon Apples: In a large pan, combine chopped apples, light brown sugar, ground cinnamon, ground nutmeg, a sprinkle of lemon juice, and butter. Cook over medium heat until apples are tender.
- Top and Decorate: Pile the cooked cinnamon apples on top of the assembled cake. Drizzle reserved caramel sauce over the top and sides, warming if needed for easy pouring. Spread additional caramel around the top edges with an offset spatula and drizzle more caramel over the apples. Finish with a sprinkle of chopped pecans.
- Serve or Store: Serve the cake while the apples are fresh. Cake can be refrigerated if needed before serving.
Notes
- Be careful not to burn the caramel; watch closely when it turns amber and remove promptly from heat.
- Make sure ingredients such as butter, sour cream, and egg whites are at room temperature to create a smooth batter.
- Adjust the milk quantity in the frosting to achieve your preferred consistency for spreading.
- Allow cakes to cool fully before assembling to prevent frosting from melting.
- The cake is best served fresh but can be refrigerated; bring to room temperature before serving for the best flavor.
