I absolutely enjoyed making this cake for my daughter’s teachers. I was able to get a slice and take it home to share with my husband.
OMG! This was sooooo good!
3 cups of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup (4 sticks) of unsalted butter (softened)
2 cups of sugar
5 large eggs at room temperature
1 cup of milk
1 1/2 teaspoons of vanilla extract
4 cups of coarsely chopped, peeled apples
1 cup of chopped pecans for decoration
Frosting: Caramel Frosting
Toping: Chocolate ganache
Filling: Caramel sauce
1. Preheat oven to 325 degrees Fahrenheit.
2. Grease and lightly flour three 9-inch round cake pans. Line the bottom of the pans with waxed paper.
3. In a small bowl sift the flour, baking powder and salt (set aside)
4. In a large bowl, cream the butter at medium speed until smooth.
5. Add the sugar gradually and beat until fluffy.
6. Add the eggs one at a time and make sure to beat until mixed (scrape the sides of the bowl).
7. Add the flour while alternating with the vanilla and milk. Do this in three parts.
8. Make sure all ingredients are mixed well.
9. Stir in the apples.
10. Divide the batter between the pans and bake in the oven for about 40 minutes. Make sure a toothpick comes out clean. Keep the oven on.
11. Let cool in pans for about 1 hour. Then cool completely out of pans in a wire rack.
12. Place chopped pecans in the oven and toast for 10 minutes.
13. Use the frosting to create a barrier so that the caramel doesn’t run out as much (see picture below).
14. Poor your caramel starting in the middle of your cake.
15. Repeat the same steps for the second layer.
16. Once you have placed your top layer, ice the entire cake with the caramel frosting.
17. Add your chocolate ganache starting from the middle of the cake and allow it to drip to the sides.
18. Top your cake with your toasted pecans.
Enjoy, Bon Appétit, Buen Provecho!