Apple Spice Layer Cake
Made with an irresistible spiced topping and covered in a silky frosting, this beautiful cake is almost impossible to put down. Applesauce as an egg replacement in the batter makes for a tender, soft crumb.
Apple Spice Layer Cake
Makes 1 (8-inch) cake
Ingredients
2½ cups (313 grams) all-purpose flour2 teaspoons (4 grams) ground cinnamon1 teaspoon (5 grams) baking powder1 teaspoon (3 grams) kosher salt½ teaspoon (2.5 grams) baking soda½ teaspoon (1 gram) ground allspice½ teaspoon (1 gram) ground nutmeg¼ teaspoon ground ginger1 cup (240 grams) whole buttermilk, room temperature¾ cup (180 grams) unsweetened applesauce¾ cup (112 grams) vegetable oil2 teaspoons (8 grams) vanilla extract1 cup (200 grams) granulated sugar½ cup (110 grams) firmly packed dark brown sugarVanilla Bean Buttercream (recipe follows)Spiced Apple Topping (recipe follows)
Instructions
Preheat oven to 350°F (180°C). Spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
In a medium bowl, whisk together flour, cinnamon, baking powder, salt, baking soda, allspice, nutmeg, and ginger.
In a large bowl, whisk together buttermilk, applesauce, oil, and vanilla; stir in sugars. Add flour mixture, and whisk until just combined. Divide batter between prepared pans, smoothing tops.
Bake until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
Level cooled cake layers, if desired. Place 1 cake layer, cut side up, on a serving plate. Spread 11⁄2 cups (306 grams) Vanilla Bean Buttercream onto cake layer. Top with remaining cake layer. Spread remaining Vanilla Bean Buttercream on top and sides of cake, creating a slight border around top edge. Refrigerate for at least 30 minutes.
Just before serving, spoon Spiced Apple Topping on top of cake within border. Cover and refrigerate for up to 3 days.
Vanilla Bean Buttercream
Makes about 5 cups
Ingredients
2 cups (454 grams) unsalted butter, softened1½ teaspoons (4.5 grams) kosher salt5½ cups (660 grams) confectioners’ sugar¼ cup (60 grams) heavy whipping cream2 teaspoons (12 grams) vanilla bean paste
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and creamy. With mixer on low speed, add confectioners’ sugar in three additions alternately with cream, beginning and ending with confectioners’ sugar, beating until combined after each addition. Beat in vanilla bean paste. Increase mixer speed to high, and beat until pale and fluffy, 1 to 2 minutes. Use immediately.
Spiced Apple Topping
Makes 1¼ cups
Ingredients
2 tablespoons (28 grams) unsalted butter2 cups (200 grams) ½-inch-chopped peeled Pink Lady apple (about 1 large apple)¼ cup (55 grams) firmly packed light brown sugar1 teaspoon (5 grams) fresh lemon juice½ teaspoon (2 grams) vanilla extract½ teaspoon (1 gram) ground cinnamon¼ teaspoon kosher salt2 tablespoons (30 grams) water2 teaspoons (6 grams) cornstarch
Instructions
In a medium saucepan, melt butter over medium heat. Add apple, brown sugar, lemon juice, vanilla, cinnamon, and salt. Bring to a boil over medium-high heat, stirring occasionally. In a small bowl, whisk together 2 tablespoons (30 grams) water and cornstarch until smooth; stir into apple mixture. Cook, stirring constantly, until mixture is thickened and translucent and apples are tender, about 3 minutes. Remove from heat, and let cool completely.
The post Apple Spice Layer Cake first appeared on Bake from Scratch.