– ½ stick (57g) unsalted butter – 1 cup (217g) light brown sugar – ½ cup (126g) heavy cream – ½ teaspoon (2g) salt – 1 teaspoon (4g) vanilla extract – 1 Tablespoon (18g) light corn syrup – 1 ½ sticks ¾ cup unsalted butter – 2 cups (400g) sugar – 4 large eggs, room temperature – 3 cups (342g) cake flour – 2 teaspoons (8g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) salt – 2 teaspoons (6g) Apple Pie Spice – 1 ¼ (296g) buttermilk – ¼ cup (54g) vegetable oil – 2 teaspoons (8g)Vanilla Extract – 1 ½ cups (130g) apple – 1 Cup chopped pecan
Melt the butter over medium-low heat in a sauce pan that is medium-sized and deep enough to keep the butter from boiling over. Put in the brown sugar and the rest of the ingredients.
1
Stir to combine, avoiding pan sides. Once the mixture boils, lower the heat.Check the pot for boiling after 5–6 minutes of covering and simmering.Remember that caramel thickens when cooled.
2
Warm the oven up to 350 degrees and grease and flour three 8-inch round pans.Add the cake flour, baking powder, baking soda, apple pie spice, and salt to a medium-sized bowl. Mix them together for 30 seconds. Put away
3
To another basin, add buttermilk, oil, and vanilla. Set aside.Mix butter in mixer bowl until smooth. Add sugar slowly and mix on medium speed for 3–5 minutes until lightened and fluffy.
4
One egg at a time, add it and mix it in until the yellow of the egg yolk is gone.With the mixer on low speed, add the flour mixture and the buttermilk mixture one at a time, starting with the dry ingredients and ending with them.
5
Do this three times, adding three dry ingredients and two liquids each time. After the last addition, mix the batter until it is smooth and well mixed. Be careful not to mix too fast or too much. Get the apples mixed in.
6
Put it in the oven at 350 degrees for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean or with only a few crumbs on it. Turn out after 5 to 10 minutes of cooling.
7
Put the first slice of apple cake on the cake plate or pedestal. Put a thin layer of caramel on top of the cake. We didn't go all the way to the edge.
8
We didn't use a frosting wall for this step, but you can pipe one about ¼ inch from the cake's edge if you're worried about the caramel getting out.
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Sprinkle chopped pecans on caramel-glazed layer. Pipe cream cheese frosting from a disposable piping bag with a cut tip. Softly spread using an offset spatula. Repeat for the second cake layer. Put the third cake layer.
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Personalize your decor! I used a small round piping tip 3 to pipe scrollwork after bench scraping the sides. This cake has a reverse shell border, star tip 21, and crushed pecans.
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