Spiced Apple Cake

Spiced Apple Cake

Layers of irresistible goodness

Yield: 1 cake

Ingredients:

INGREDIENTS FOR APPLE BUTTER FILLING
1 lb. honeycrisp apples (approximately 2-3 apples)
2 ⅓ cups light brown sugar
½ Tbsp. vanilla paste
1 star anise
1 whole clove
1 tsp. ground cinnamon
½ tsp. salt
¼ cup dark rum (or to taste)
½ cup water

INGREDIENTS FOR CANDIED PECANS
1 cup water
1 cup sugar
1 cup pecan pieces
Salt, to taste

INGREDIENTS FOR CAKE
2 cups all-purpose flour
¼ tsp. baking powder
⅛ tsp. baking soda
½ tsp. kosher salt
1 tsp. apple pie spice
¾ cup vegetable oil
1 ¾ cups brown sugar
⅔ cup unsweetened applesauce
3 eggs
1 tsp. vanilla extract
1 ¼ cup sour cream
2 cups store bought whipped cream

Method:

METHOD FOR APPLE BUTTER FILLING
1. Core the apples and chop roughly, leaving the skin on.
2. Combine apples, light brown sugar, vanilla paste, star anise, whole clove, ground cinnamon, salt, dark rum, and water into a pot.
3. Cook on medium heat, stirring occasionally, until the apples have broken down.
4. In a blender, add mixture and blend until smooth.
5. Return to the pot and continue to cook on low-medium heat until thick.
6. Return to the blender and blend until smooth.
7. Set mixture aside to cool.

METHOD FOR CANDIED PECANS
1. Preheat the oven to 325°F.
2. Bring water and sugar to a simmer in a small pot.
3. Stir in pecan pieces and let the mixture come to a boil.
4. Strain pecans and spread on a baking sheet lined with parchment or a nonstick baking mat.
5. Sprinkle the pecans with salt to taste.
6. Place pecans in the oven and toast until fragrant.
7. Set aside to cool.

METHOD FOR CAKE
1. Preheat the oven to 325°F.
2. Line four 9-inch cake pans with a circle of parchment paper and nonstick spray.
3. Combine flour, baking powder, baking soda, and spices and set aside.
4. In a stand mixer fitted with the whip attachment, mix vegetable oil and brown sugar.
5. Slowly add applesauce, eggs, vanilla, and sour cream until combined.
6. Add dry ingredients and mix on low speed until batter is smooth.
7. Divide batter among prepared cake pans (approximately 1 ¼ cup per pan).
8. Bake each cake until the center is firm to the touch, approximately 12-15 minutes.
9. Remove cakes from the oven and let cool on racks, approximately 45 minutes.

ASSEMBLY
1. On a serving platter, place one cooled cake round.
2. Top with ¾ cup cooled apple butter using a spatula to spread evenly.
3. Top with another cake round, and repeat until all cake layers are stacked and sandwiched with apple butter.
4. Top with whipped cream and candied pecans.