With this cake as the centerpiece, any seasonal supper will be one to remember.
Apple Spice Cake
Makes 1¼ Cups
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup whole buttermilk, room temperature
- 2 large eggs, room temperature
- ¾ cup vegetable oil
- 6 tablespoons unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- ½ cup firmly packed dark brown sugar
- Vanilla Bean Buttercream
- Spiced Apple Filling
- ⅓ cup candied pecans*, coarsely chopped
Vanilla Bean Buttercream
- 2 cups unsalted butter, softened
- 1½ teaspoons kosher salt
- 5½ cups confectioners’ sugar
- ⅓ cup heavy whipping cream
- 2 teaspoons vanilla bean paste
Spiced Apple Filling
- 1½ cups peeled and chopped Gala apple (about 1 medium apple)
- ¼ cup firmly packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 teaspoon fresh lemon juice
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 tablespoons water
- 2 teaspoons cornstarch
Instructions
- Preheat oven to 350°. Spray 2 (8-inch) cake pans with baking spray with flour; line bottoms 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, eggs, vegetable oil, applesauce, and vanilla; stir in granulated sugar and brown sugar. Add flour mixture, and whisk until just combined.
- Divide batter evenly between prepared pans, level as needed. Bake until a wooden pick inserted in centers comes out with a few moist crumbs, 25 to 30 minutes. Let cool in pans for 10 minutes before turning out onto a wire rack. Let cool completely.
- Level cakes, if desired, and place one on a cake board or serving dish. Spread 1½ cups Vanilla Bean Buttercream over cake. Top with remaining cake layer; spread remaining 3½ cups Vanilla Bean Buttercream on top and sides of cake as desired, creating a slight border along the top edge. When ready to serve, spoon Spiced Apple Filling on top of the cake. Top with candied pecans.
Vanilla Bean Buttercream
- In the work bowl of a stand mixer fitted with the paddle attachment, beat butter and salt on a medium speed until smooth and creamy. With the mixer on low speed, gradually add confectioners’ sugar in 3 additions, alternating with cream. Beat in vanilla bean paste.
- Beat frosting on high speed until pale and fluffy, 1 to 2 minutes. Use immediately.
Spiced Apple Filling
- In a medium bowl, add apple, brown sugar, cinnamon, and salt, tossing to coat. Add lemon juice and vanilla.
- In a medium saucepan, melt butter over medium heat. Add apple mixture, and stir to combine. Bring to a boil.
- In a small bowl, whisk together 2 tablespoons water and cornstarch. Slowly add to the saucepan, stirring constantly. Bring mixture back to a boil, and cook, stirring often, until the mixture is thick and translucent and the apples are tender, about 3 minutes. Remove from heat, and let cool completely before using.
Notes
*We used Cane River Pecan Company Praline Pecans.
