Made with an irresistible spiced topping and lined in a silky frosting, this stunning cake is nearly unattainable to place down. Applesauce as an egg alternative within the batter makes for a young, delicate crumb.
Apple Spice Layer Cake
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Elements
- 2½ cups (313 grams) all-purpose flour
- 2 teaspoons (4 grams) floor cinnamon
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1 gram) floor allspice
- ½ teaspoon (1 gram) floor nutmeg
- ¼ teaspoon floor ginger
- 1 cup (240 grams) entire buttermilk, room temperature
- ¾ cup (180 grams) unsweetened applesauce
- ¾ cup (112 grams) vegetable oil
- 2 teaspoons (8 grams) vanilla extract
- 1 cup (200 grams) granulated sugar
- ½ cup (110 grams) firmly packed darkish brown sugar
- Vanilla Bean Buttercream (recipe follows)
- Spiced Apple Topping (recipe follows)
Directions
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Preheat oven to 350°F (180°C). Spray 2 (8-inch) spherical cake pans with baking spray with flour. Line backside of pans with parchment paper.
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In a medium bowl, whisk collectively flour, cinnamon, baking powder, salt, baking soda, allspice, nutmeg, and ginger.
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In a big bowl, whisk collectively buttermilk, applesauce, oil, and vanilla; stir in sugars. Add flour combination, and whisk till simply mixed. Divide batter between ready pans, smoothing tops.
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Bake till a picket choose inserted in middle comes out with just a few moist crumbs, 25 to half-hour. Let cool in pans for 10 minutes. Take away from pans, and let cool utterly on wire racks.
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Degree cooled cake layers, if desired. Place 1 cake layer, reduce aspect up, on a serving plate. Unfold 11⁄2 cups (306 grams) Vanilla Bean Buttercream onto cake layer. High with remaining cake layer. Unfold remaining Vanilla Bean Buttercream on high and sides of cake, making a slight border round high edge. Refrigerate for no less than half-hour.
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Simply earlier than serving, spoon Spiced Apple Topping on high of cake inside border. Cowl and refrigerate for as much as 3 days.
Vanilla Bean Buttercream
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Elements
- 2 cups (454 grams) unsalted butter, softened
- 1½ teaspoons (4.5 grams) kosher salt
- 5½ cups (660 grams) confectioners’ sugar
- ¼ cup (60 grams) heavy whipping cream
- 2 teaspoons (12 grams) vanilla bean paste
Directions
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium pace till clean and creamy. With mixer on low pace, add confectioners’ sugar in three additions alternately with cream, starting and ending with confectioners’ sugar, beating till mixed after every addition. Beat in vanilla bean paste. Improve mixer pace to excessive, and beat till pale and fluffy, 1 to 2 minutes. Use instantly.
Spiced Apple Topping
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Elements
- 2 tablespoons (28 grams) unsalted butter
- 2 cups (200 grams) ½-inch-chopped peeled Pink Girl apple (about 1 massive apple)
- ¼ cup (55 grams) firmly packed gentle brown sugar
- 1 teaspoon (5 grams) contemporary lemon juice
- ½ teaspoon (2 grams) vanilla extract
- ½ teaspoon (1 gram) floor cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoons (30 grams) water
- 2 teaspoons (6 grams) cornstarch
Directions
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In a medium saucepan, soften butter over medium warmth. Add apple, brown sugar, lemon juice, vanilla, cinnamon, and salt. Deliver to a boil over medium-high warmth, stirring sometimes. In a small bowl, whisk collectively 2 tablespoons (30 grams) water and cornstarch till clean; stir into apple combination. Prepare dinner, stirring continuously, till combination is thickened and translucent and apples are tender, about 3 minutes. Take away from warmth, and let cool utterly.
The put up Apple Spice Layer Cake first appeared on Bake from Scratch.
