Introduction

This Caramel Apple Pecan Layer Cake is a delightful combination of moist apple-flavored layers, rich caramel frosting, and tender cinnamon-spiced apples on top. Perfect for cozy gatherings or special celebrations, it’s a luscious treat that brings warmth to any occasion.

The image shows a three-layer carrot cake with light brown cake layers, each separated by a thick layer of cream-colored frosting. On top, there is a generous pile of chopped red apples with skin on, mixed with small pieces of light brown nuts, all coated with glossy caramel sauce. The caramel sauce drips down the sides of the cake, adding a rich shine. The cake sits on a white cake plate on a wooden stand, with more chopped nuts scattered around the base. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
3/4 cup (173g) sour cream
1 tsp vanilla extract
6 large egg whites, room temperature
2 1/2 cups (325g) all purpose flour
4 tsp (15g) baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
Pinch of allspice
1/2 tsp salt
3/4 cup (180ml) apple butter
1/4 cup (60ml) milk
1/2 cup finely chopped pecans
1 1/2 cups (310g) sugar (for caramel)
9 tbsp (126g) salted butter, cubed, room temperature (for caramel)
3/4 cup (180ml) heavy whipping cream, room temperature
4 cups (460g) powdered sugar
2-3 tbsp (30-45ml) milk (for frosting)
1-2 apples, chopped
2 tbsp light brown sugar
1/2 tsp ground cinnamon (for apples)
Pinch ground nutmeg (for apples)
Sprinkle of lemon juice (for apples)
1 tbsp (14g) butter (for apples)

Instructions

Step 1: Prepare three 8-inch cake pans by lining the bottoms with parchment paper and greasing the sides. Preheat your oven to 350°F (176°C).
Step 2: In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 to 4 minutes. This step is important for a light cake texture.
Step 3: Add sour cream and vanilla extract to the creamed mixture, mixing until fully combined.
Step 4: Add egg whites in two batches, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 5: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt. In a small measuring cup, combine the apple butter and milk.
Step 6: Add half of the dry ingredients to the batter and mix until incorporated. Then add the apple butter mixture, mix again, followed by the remaining dry ingredients. Stir in the chopped pecans gently.
Step 7: Divide the batter evenly among the prepared pans. Bake for 22-24 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pans for 3-5 minutes, then transfer to wire racks to cool completely.
Step 8: While the cakes bake and cool, prepare the caramel sauce. Spread sugar evenly in a large saucepan over medium-high heat, whisking continuously. The sugar will clump before melting; continue whisking until fully melted and amber-colored, about 10 minutes. Be careful not to burn it.
Step 9: Remove the pan from heat and whisk in cubed butter until melted. The mixture will bubble; keep whisking until smooth.
Step 10: Slowly whisk in the heavy cream until combined, then let the caramel cool for 10-15 minutes. Reserve about 3/4 cup caramel sauce for drizzling later and transfer the rest to a bowl to make frosting.
Step 11: Gradually add powdered sugar and 2-3 tablespoons milk to the caramel, mixing until smooth and spreadable. Adjust milk quantity to achieve the right consistency.
Step 12: Level the cooled cakes by trimming any domes with a serrated knife. Place the first layer on your cake stand and spread half of the caramel frosting evenly over it.
Step 13: Add the second cake layer and top with the remaining caramel frosting. Spread evenly.
Step 14: Place the final cake layer on top.
Step 15: To prepare the spiced apples, combine chopped apples, brown sugar, cinnamon, nutmeg, lemon juice, and butter in a large pan. Cook over medium heat, stirring occasionally, until apples are tender.
Step 16: Pile the warm cinnamon apples onto the top of the cake.
Step 17: Drizzle the reserved caramel sauce down the sides of the cake. If it’s too thick, gently warm it before drizzling.
Step 18: Use a spatula to spread some caramel around the top edge of the cake, then drizzle a bit more over the apples.
Step 19: Sprinkle chopped pecans over the top to finish. Serve fresh for best texture and flavor.

Tips & Variations

For extra crunch, toast the pecans lightly before adding them to the batter and as decoration.
Use tart apples like Granny Smith for a nice balance with the sweet caramel.
You can substitute apple butter with homemade or store-bought for convenience.
If you prefer a boozy twist, add a tablespoon of bourbon to the caramel sauce after removing from heat.

Storage

Store the cake, covered, in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Leftover caramel sauce can be refrigerated in an airtight container for up to a week; warm gently before use.

How to Serve

A slice of three-layer cake sits on a white plate with a lace-like edge, showing light brown cake layers speckled with small dark bits, separated by two thick bands of creamy beige frosting. The cake has a moist texture and is topped with a smooth, glossy caramel or glaze. On the right side of the plate, there is a small pile of chopped apples with red skin and a light brown cinnamon coating. A silver fork rests on the left side of the plate, and the scene is set on a white marbled texture with a red cloth underneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and keep them well wrapped at room temperature or refrigerated. Prepare the frosting and apples on the day you plan to assemble for the freshest result.

How do I prevent the caramel from burning?

Watch the sugar closely as it melts, stirring gently at first, then stopping once it’s melted. Remove from heat as soon as it reaches a deep amber color and smells nutty to avoid burning. If the caramel tastes bitter, it has burned and should be discarded and restarted.