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Caramel Apple Pecan Layer Cake Recipe

★★★★★

4.5 from 110 reviews
  • Author: lilan
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

A decadent Caramel Apple Pecan Layer Cake featuring moist cinnamon-spiced layers, rich caramel frosting, and tender cinnamon apples topping. This delightful dessert combines the warmth of autumn flavors with crunchy pecans and luscious caramel drizzle, perfect for celebratory occasions or cozy gatherings.

Ingredients

Scale

Cake Layers

  • 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

Caramel Sauce

  • 1 1/2 cups (310g) sugar
  • 9 tbsp (126g) salted butter, cubed, room temperature
  • 3/4 cup (180ml) heavy whipping cream, room temperature

Caramel Frosting

  • 4 cups (460g) powdered sugar
  • 2–3 tbsp (30-45ml) milk

Cinnamon Apples

  • 1–2 apples, chopped
  • 2 tbsp light brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • Sprinkle of lemon juice
  • 1 tbsp (14g) butter

Garnish

  • Chopped pecans for finishing

Instructions

  1. Prepare Cake Pans and Preheat Oven: Grease three 8-inch cake pans and line with parchment paper circles. Preheat the oven to 350°F (176°C).
  2. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light in color and fluffy, about 3-4 minutes to ensure proper aeration.
  3. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until the mixture is smooth and fully combined.
  4. Incorporate Egg Whites: Add the egg whites in two batches, mixing thoroughly after each addition, scraping the bowl sides to combine evenly.
  5. Combine Dry Ingredients and Wet Mixtures: In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt. In a small measuring cup, combine apple butter and milk.
  6. Mix Batter: Add half of the dry ingredients to the wet batter, mix until combined. Stir in the apple butter mixture, then mix in the remaining dry ingredients. Scrape sides as needed. Fold in the chopped pecans gently.
  7. Bake Cakes: Divide batter evenly into prepared pans and bake for 22-24 minutes or until a toothpick inserted comes out with a few moist crumbs.
  8. Cool Cakes: Let cakes cool in pans for 3-5 minutes, then transfer to wire racks to cool completely.
  9. Make Caramel Sauce: Evenly spread sugar in a large saucepan over medium-high heat, whisking until it melts (about 10 minutes). Stop whisking once sugar is melted and cook until it turns a dark amber color, watch carefully to prevent burning.
  10. Add Butter and Cream: Remove from heat, whisk in butter until melted. Slowly whisk in heavy cream until smooth. Allow to cool for 10-15 minutes.
  11. Prepare Caramel Frosting: Reserve 3/4 cup caramel sauce for topping. Transfer remaining caramel to a bowl and gradually add powdered sugar and milk, mixing to a smooth consistency suitable for frosting.
  12. Level Cake Layers: Trim domes from cooled cakes with a serrated knife to create flat layers.
  13. Assemble Cake: Place first layer on a cake stand. Spread half the caramel frosting evenly over the first layer. Add second layer and spread remaining frosting. Top with the final cake layer.
  14. Cook Cinnamon Apples: In a large pan, combine chopped apples, brown sugar, cinnamon, nutmeg, lemon juice, and butter. Cook over medium heat until apples are tender and caramelized.
  15. Decorate Cake: Pile cooked cinnamon apples on top of the cake. Drizzle reserved caramel sauce down the sides of the cake and over the apples. Spread more caramel around the top edges.
  16. Garnish and Serve: Sprinkle chopped pecans over the top for a crunchy finish. The cake is best served fresh but can be refrigerated until needed.

Notes

  • Be patient when melting sugar for caramel; avoid stirring aggressively once melted to prevent crystallization.
  • Cooling the caramel before mixing with cream and butter helps prevent splattering.
  • Adjust milk amount in frosting to achieve desired consistency – thicker for spreading, thinner for drizzling.
  • Use room temperature ingredients for smooth batter and frosting texture.
  • For even cake layers, weigh batter portions equally before baking.
  • If caramel sauce thickens too much when cooled, gently warm it before drizzling.
  • The cake can be refrigerated and should be brought to room temperature before serving for best flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Caramel Apple Cake, Pecan Layer Cake, Autumn Dessert, Cinnamon Apple Cake, Caramel Frosting, Holiday Cake

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Find it online: https://cooklilan.com/caramel-apple-pecan-layer-cake-recipe/