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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apple-Cinnamon Layer Cake with Salted Caramel Frosting Recipe

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This recipe for Apple-Cinnamon Layer Cake with Salted Caramel Frosting is from Recipes by Cory Peace, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake Ingredients:
3 cups Flour
2 1/2 tsps. Ground Cinnamon
1 tsp. Salt
1 tsp. Baking Soda
1 tsp Pumpkin Spice
1 cup Brown Sugar
1/2 cup Sugar
3 large Eggs
3/4 cup Oil
3/4 cup Unsweetened Applesauce
1 tsp. Vanilla Extract
4 cups Peel and Dice Apples

Frosting:
3/4 cup Sugar
3/4 cup Heavy Whipping Cream
2 tsp. Vanilla Extract
1 cup and 2 tbsp Unsalted Butter
1 tsp Salt
3 cups Powdered Sugar
Directions:
Directions:
Cake:
Preheat oven to 350º. Grease and line( parchment paper) 3 9" pans. Whisk the dry ingredients . Best the sugars, eggs, oil, vanilla, and applesauce together till smooth. Slowly add dry ingredients, then fold in apples. Cook for 18-20 minutes. Cool for 10 minutes before turning out to cool on racks.

Frosting:
In a sauce pan being to boil over medium heat sugar and 6 tbsp. Of water. Do not stir. Look for a dark amber color before removing from heat. Slowly add the cream and vanilla till it is smooth. Chill for 30 minutes. Best butter and salt till light and fluffy. Slowly add Powdered Sugar till creamy. Fold in cool Caramel, chill for another 30 minutes before icing all .3 layers.
Decorate with Apple slices
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
60 to 75 minutes
Personal Notes:
Personal Notes:
Tips for preparing this dessert.

Dip Apple slice garnish in lemon juice or ginger ale to prevent browning.

You want to cook Caramel in a stainless steel pan. Using a non-stick pan will not all the sugar to caramelize. It will cause your sugar to crystallize instead of melting. You also don't want to stir it. As that can cause crystallization as well. You can use a spatula to brush any sugar back into mix as it could contaminate your caramel causing it to crystallize. Funny thing Caramel, very easy to mess up. And one last thing. Don't leave it alone. Once it starts to darken it could literally burn in seconds. If the phone rings or someone knocks. Ignore them if you want to save your Caramel.

Have joy in eating this cake as it surely was hard work making it.

 

 

 

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