Provided by Rebecca Rather
Categories Cake Fruit Ginger Dessert Bake Christmas Apple Spice Vanilla Cinnamon Party Nutmeg Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 12 to 14 servings
Number Of Ingredients 23
Steps:
- Place one oven rack in the bottom third of the oven and a second rack in the top third of the oven. Preheat the oven to 350°F. Grease three 9-inch cake pans with butter or cooking spray, then line each with a parchment paper round and grease the rounds. Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Beat in the molasses. Add the eggs, one at a time, beating between each addition. In a medium bowl, stir together the flour, baking soda, salt, and ground spices to blend. Add the flour mixture and sour cream alternately to the batter. (Start and end with the flour mixture, adding the flour mixture in 3 increments and the sour cream in 2 increments.) After each addition, mix on low speed just to combine the ingredients. Stir in the shredded apples, vanilla, and ginger.
- Spoon the batter (it will be thick) evenly into the prepared pans. Place two cake pans side by side on one rack and the third on the other. Stagger the cake layers on the oven racks so that no layer is directly over another. Bake for 35 to 40 minutes, until firm to the touch. Monitor the layers carefully for doneness; each one may be done at a different time. Remove from the oven and let cool in the pans for 10 minutes. Run a knife around the edges of the pans and unmold the cakes onto wire racks to cool completely, 15 to 30 minutes, before frosting. The cakes can be kept frozen, tightly wrapped in plastic wrap, for up to 3 weeks. Defrost them at room temperature before unwrapping. Frost immediately.
- To make the icing: In a medium stainless-steel bowl, combine the unwrapped caramels, 2 tablespoons of the cream, and the 2 tablespoons butter. Place over a saucepan filled with 2 inches of simmering water. Stir the caramel mixture until smooth. Remove the bowl from the heat. Let cool, stirring the mixture every few minutes until cool to the touch, about 20 minutes. (If the mixture is too warm, it will melt the buttercream frosting when it is stirred in later.)
- While the caramel is cooling, make the butter cream: Using an electric mixer fitted with the paddle attachment, beat the 1 1/2 cups butter on medium-high speed for about 1 minute, until pale in color. Add the remaining 2 tablespoons cream and the vanilla and powdered sugar, and beat for 3 minutes, until light and fluffy. Add the mascarpone and beat on medium-low speed until incorporated. Do not overbeat the mascarpone, or it may separate. Reserve 1/4 cup of the cooled caramel mixture to drizzle over the cake once it is frosted. Stir the remainder of the caramel into the frosting, using large strokes to create caramel swirls throughout. Don't stir it too much or the ribbons of caramel will disappear.
- Place one cake layer on a serving plate and spread a thick blanket of frosting on top. Add the second layer and spread thickly with frosting. Add the third layer and cover the top and sides of the cake with an even layer of frosting. Use a small spoon to drizzle the reserved 1/4 cup of caramel over the top of the cake. Pat on the toasted pecan pieces to cover the sides of the cake. Tip: Using the proper tools for cutting frosted layer cakes ensures that individual servings look as good as they taste. I use a large serrated knife dipped in hot water for cutting. I wipe the knife off with a clean dishcloth after each piece, which ensures that every cut is as clean as the first.
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Fd Fdr
[email protected]This cake is perfect for any occasion.
Preval Rolange
[email protected]This cake is a great way to use up leftover apples.
Michael Sylvan
[email protected]I'm not much of a baker, but this cake was easy to make and turned out great.
Kaitlin Tolson
[email protected]This cake is a bit time-consuming to make, but it's worth it. It's so delicious and everyone loves it.
Mis Parul
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Ramzan
[email protected]This cake is so moist and flavorful.
Sarujan Sharu
[email protected]I'm not a big fan of apples, but I loved this cake. The caramel swirl icing is amazing.
Akhibi Pat
[email protected]This cake is perfect for fall! The flavors are warm and comforting.
tarek hamdan
[email protected]This cake is so delicious! I love the spices and the apples.
MD JALAL UDDIN (মোঃ জালাল উদ্দিন)
[email protected]I followed the recipe exactly, but the cake didn't rise properly.
Firehiwot Atnafseged
[email protected]The cake was a little dry, but the icing was delicious.
Mason Engel
[email protected]This cake is so easy to make, and it always turns out perfect. I love that I can make it ahead of time and it still tastes fresh and delicious.
Karla Urias
[email protected]I made this cake for a bake sale and it sold out in minutes! Everyone loved the moist, flavorful cake and the gooey caramel swirl icing.
Your Father Gamer
[email protected]This apple spice layer cake was a hit at my last dinner party! The combination of flavors was perfect, and the caramel swirl icing was the perfect finishing touch.