Apple Layer Cake with Salted Caramel Frosting and Candied Pecans

Name: Apple Layer Cake with Salted Caramel Frosting and Candied Pecans
Prep time: 1 h
Total time: 1 h 40 min
Yield: 10 - 12 serving(s)
Ingredients: Cooking spray; 3/4 c. pecan halves; 3 c. all-purpose flour, spooned and leveled; 2 1/2 tsp. ground cinnamon; 1 tsp. kosher salt; 1 tsp. baking soda; 1/2 tsp. ground nutmeg; 1/4 tsp. ground allspice; 1 c. packed light brown sugar; 1/2 c. granulated sugar; 3 large eggs; 3/4 c. canola oil; 3/4 c. unsweetened applesauce; 1 tsp. pure vanilla extract; 4 c. diced peeled apples, such as Pink Lady or Granny Smith (from 2 large apples); 3/4 c. sugar; 3/4 c. heavy cream; 2 tsp. pure vanilla extract; 1 c. (2 sticks) plus 2 tablespoons unsalted butter at room temperature; 3 c. confectioners' sugar; Candied pecans, for garnish

This rustic, delicious cake is the ultimate fall dessert!

By Gena KnoxPublished: Oct 17, 2017

4.1

8 Ratings

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apple layer cake on a wooden cake stand outdoors with salted caramel frosting and candied pecans

Brian Woodcock

Yields:

10 - 12 serving(s)

Prep Time:

1 hr

Total Time:

1 hr 40 mins

Looking for the ultimate caramel spiced apple layer cake? You've just found it: Fresh chunks of apple and toasted pecans fleck three layers of rich, spongy cake, interspersed with a stunningly delicious frosting made from freshly caramelized sugar (plus plenty of butter and cream) — all topped with a sprinkle of even more candied pecans.

How could you not love this delicious confection?

While it's certainly a sight to behold, this delicious cake is made to be enjoyed, not fussed over — so we've put together a recipe that's practically as easy as it gets. Serve it up with your favorite fall-flavored coffee drink, or a scoop of ice cream — or both! Either way it's an autumn treat that is not to be missed.

Wondering what kind of apples are best in an apple layer cake? We recommend tarter baking apples, such as Granny Smith or Pink Lady, which tend to hold onto their flavor better even as they bake. However, any kind of apple you like will probably work. Stay away from mealier apples, which will break down and lose their flavor.

Don't love pecans? You can skip them — or substitute for a nut that you do like. Walnuts will work well in this recipe, — or you can go nut free. But don't skimp on the frosting: It's to die for!

Made this recipe? Tell us what you think in the comments below!

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Ingredients

Apple-Cinnamon Layer Cake

Cooking spray
3/4 cup
pecan halves
3 cups
all-purpose flour, spooned and leveled
2 1/2 tsp.
ground cinnamon
1 tsp.
kosher salt
1 tsp.
baking soda
1/2 tsp.
ground nutmeg
1/4 tsp.
ground allspice
1 cup
packed light brown sugar
1/2 cup
granulated sugar
3
large eggs
3/4 cup
canola oil
3/4 cup
unsweetened applesauce
1 tsp.
pure vanilla extract
4 cups
diced peeled apples, such as Pink Lady or Granny Smith (from 2 large apples)

Salted Caramel Frosting

3/4 cup
sugar
3/4 cup
heavy cream
2 tsp.
pure vanilla extract
1 cup
(2 sticks) plus 2 tablespoons unsalted butter at room temperature
1 tsp.
kosher salt
3 cups
confectioners' sugar

Candied pecans, for garnish

Directions

1. Step 1Preheat oven to 350°F. Grease 3 (9-inch) round cake pans and line bottoms with parchment. Spread pecans on a rimmed baking sheet and toast just until fragrant, 7 to 8 minutes. Cool, then chop.
2. Step 2Make cake: Whisk together flour, cinnamon, salt, baking soda, nutmeg, and allspice in a bowl. Beat sugars, eggs, oil, applesauce, and vanilla with an electric mixer on medium speed until combined, 45 seconds to 1 minute. Reduce mixer speed to low and slowly add flour mixture, scraping down sides of the bowl as needed. Fold in apples and pecans.
3. Step 3Divide batter among prepared pans. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes. Cool in pans on wire racks 5 minutes, then invert onto racks to cool completely.
4. Step 4Make frosting: Combine sugar and 6 tablespoons water in a small saucepan. Bring to a boil over medium-high heat and cook, without stirring, until mixture turns a dark amber color, 10 to 12 minutes.
5. Step 5Remove from heat and slowly add cream and vanilla, stirring with a wooden spoon until smooth. Cool 30 minutes.
6. Step 6Beat butter and salt with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce speed to low and slowly add confectioners’ sugar, scraping down sides as needed.
7. Step 7Slowly add cooled caramel. Increase speed to medium-high and beat until fluffy, 1 to 2 minutes. Refrigerate 30 minutes.
8. Step 8Place one cake layer on a cake stand or serving platter and top with 3/4 cup frosting. Repeat two more times. Frost sides with remaining frosting. Garnish with candied pecans.