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Apple-Cinnamon Layer Cake with Salted Caramel Frosting

INGREDIENTS
Apple-Cinnamon Layer Cake
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
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)
Salted Caramel Frosting
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
1 tsp. Kosher salt
3 c. confectioners' sugar

apple recipes cake

DIRECTIONS
  1. Preheat oven to 350°F. Grease 3 (9-inch) round cake pans and line bottoms with parchment.
  2. Spread pecans on a rimmed baking sheet and toast just until fragrant, 7 to 8 minutes. Cool, then chop.
  3. 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. Divide 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. Make 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. Remove from heat and slowly add cream and vanilla, stirring with a wooden spoon until smooth. Cool 30 minutes. Beat 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. Slowly add cooled caramel. Increase speed to medium-high and beat until fluffy, 1 to 2 minutes. Refrigerate 30 minutes.
  5. Place one cake layer on a cake stand or serving platter and top with 3/4 cup Salted Caramel Frosting. Repeat two more times. Frost sides with remaining frosting. Garnish with candied pecans.


Source: https://www.countryliving.com/food-drinks/recipes/a45302/apple-cinnamon-layer-cake-with-salted-caramel-frosting-recipe/

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