Apple Pie Cake… Think apple pie but in cake, its pie season and I am all for pies but sometimes I want all the goodness of the pie but have no patience for making a pie crust and all that bits and bobs.
So what is in this cake?
Brown Butter Spiced Apple Cake:
- Nutty soft apple cake, with notes of pumpkin/apple spices mixed with the deep intense nutty flavor from the home made brown butter. Tiny apple chunks throughout the cake layers give it a whole new texture to the cake. The brown butter recipe can be found here.
Spiced Apple Pie Filling:
- Apple pie filling made with the best of the apples from the season. Use it in the cake as a filling and if you have any excess available, you can always use this in your breakfast bowls with yogurt and granola.
Spiced Crumble:
- Why should pies have all the fun, add this delightful crunchy crumble to your cake! This lasts in an air tight container for upto 3 weeks.
spiced crumble – Apple Pie Cake
- Why should pies have all the fun, add this delightful crunchy crumble to your cake! This lasts in an air tight container for upto 3 weeks.
Caramel Buttercream Frosting:
- Bringing the whole apple pie together is the caramel buttercream frosting. The caramelley notes are sweet and smokey, if you are feeling naughty add a dash of bourbon/ whisky (it is festive season after all!) . You can find the recipe for my salted caramel sauce here
- Bringing the whole apple pie together is the caramel buttercream frosting. The caramelley notes are sweet and smokey, if you are feeling naughty add a dash of bourbon/ whisky (it is festive season after all!) . You can find the recipe for my salted caramel sauce here
Apple Pie Cake
Apple Pie Cake: Brown Butter Spiced Apple Cake with Spiced crumble and Apple pie filling and topped with Caramel Buttercream Frosting.
Ingredients
Brown Butter (Recipe Link in the above text)
Caramel Sauce (Recipe Link in the above text)
Spiced Pie Crumble
- 60 gm Salted Butter ½ stick
- 50 gm Dark Brown Sugar ¼ cup
- 25 gm Chopped Walnuts
- 1 tsp Pumpkin/ Apple Pie spice mix
- 60 gm Whole wheat flour about ½ cup
Apple Pie Filling
- 300 gm Apples (chopped) about 2-3 medium sized apples, I used Honeycrisp
- 50 gm Butter just under ½ stick
- 50 gm Dark Brown Sugar ¼ cup
- 1 tbsp Corn Starch
- 2 tsp Lemon juice
Brown Butter Apple Cake (3x 6" layers)
- 180 gm Brown Butter 1½ stick
- 60 ml Canola oil ¼ cup
- 4 xl Eggs
- 200 gm Dark Brown Sugar 1 cup
- 60 ml Buttermilk ¼ cup
- 2 tsp Pumpkin/ Apple Pie spice mix
- 240 gm All purpose Flour 2 cups
- 100 gm Chopped Apple pieces (tiny bits) about 1 apple
Caramel Buttercream Frosting
- 220 gm Salted Butter 2 sticks
- 250-270 gm Icing Sugar 1-1¼ cup
- 100 gm Caramel Sauce
- 1 tsp Vanilla Extract
- 2 tsp Heavy Cream/ Whipping Cream
Instructions
Spiced Pie Crumble
Preheat the oven to 300° F / 150°C. Line a baking sheet with parchment paper.
Add all the ingredients into a bowl, crumble it all together using your fingertips. Spread it on the baking sheet. Bake for about 20 minutes or until you see it browning.
Remove from oven and let it cool to room temperature. Store in a clean air tight jar and it can be stored for a week.
Apple Pie Filling
Add all the ingredients in a small pan. Cook for 15-20 mins on low-medium heat.
Once the apple is cooked and the sugar is dissolved, remove from heat and keep aside until needed.
Brown Butter Apple Cake
Preheat the oven to 350°F/180°C. Grease and line the cake pans with parchment paper. I use Fat Daddio's cake pans.
Add the brown butter, oil and sugar to a bowl. Cream the fats and the sugar with a paddle attachment of a stand mixer for about 3-5 minutes on medium speed or until its light and fluffy.
Add and beat one egg at a time. Add the buttermilk into the bowl with batter.
Sift the flour and baking powder Mix all the ingredients for couple of minutes, scrapping the sides if necessary.
Divide the cake batter into 3 prepared pans and bake for 35- 40 mins. Check using a wooden skewer if completely baked.
Remove the baked cakes from the oven and the baking pan. Let the cakes cool on a cooking rack.
Caramel Buttercream Frosting
In a bowl, attached with a paddle attachment of a stand mixer. Add the butter, vanilla extract and half of the icing sugar, cream and beat until light.
Add the caramel sauce and the rest of the icing sugar. Beat the mixture for 2 minutes. Add whipping cream and beat again for 30 seconds. Chill in the refrigerator until ready to use.
The buttercream can be frozen for upto 1-2 months.
Assembly of the cake
Add a dollop of frosting on the cake board/ cake stand. Place the bottom layer of cake on the frosting.
using an offset spatula, spread a thin layer of the buttercream.Pipe a "dam" frosting layer around the border of the cake.
Add spoonfuls of apple pie filling, spiced pecan crumble and caramel sauce all over the layer.
repeat steps for the next layer. Place the top cake layer. Crumb coat the cake and keep it in the fridge to cool for a few minutes.
Frost the cake throughout with the caramel buttercream frosting.
Add a small portion of the buttercream in a piping bag. Using a round tip, pipe small circles on the cake.
Add apple pie filling in the buttercream circles and sprinkle with the spiced pie crumble.
Enjoy!
Enjoy the thanksgiving lunch with a big slice of apple pie cake!
Happy baking
xx
Other Fall/ Festive bakes: