A delicious spiced cake with layers of whipped cream and apples.
- 5 large eggs
- 2 tsp vanilla
- 1 tsp bourbon or whiskey (optional)
- zest of 1 naval orange
- 2 cups granulated sugar
- 3 cups flour
- 3 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp fresh grated nutmeg (1 tsp if using powdered)
- 1 tsp ground anise seed (if you do not like anise flavor, opt out or add cardamom as a replacement)
- 1/2 tsp salt
- 1/2 cup canola oil (or any other neutral oil)
- 1/2 cup whole milk yogurt
- 1/2 cup fresh apple cider
- 6 medium sized Rubinette apples, peeled and sliced (can sub your favorite apple)
- 2 Tbsp unsalted butter
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 cup heavy whipping cream
Homemade Caramel (optional):
- Favorite recipe is by Sally's Baking Blog or use your favorite store bought variety
- Preheat your oven to 350 degrees Fahrenheit
- Prepare (3) 9" inch cake pans by greasing with shortening or butter and then flouring until sides and bottom are coated. Set aside.
- In the bowl of your stand mixer fitted with a paddle attachment, add your: eggs, sugar, vanilla, bourbon and orange zest.
- Mix on medium-high speed for 3-4 minutes until pale in color and fluffy.
- In a separate bowl, whisk your dry ingredients then slowly add to your egg mixture on low speed until fully combined.
- Finally, add your oil, yogurt and apple cider and mix for another 2-3 minutes on high until fully combined. Be sure to scrape sides of mixing bowl to ensure all ingredients are incorporated.
- Pour your batter in prepared 9" cake pans evenly.
- Bake in upper 3rd of your oven for 25-30 minutes, until a toothpick comes out clean.
- Once cakes are done, remove from oven and allow to cool on cooling rack. *
- Peel and slice your apples into thin slices.
- In a heavy bottomed skillet, add your butter and then your apples on medium-heat.
- Allow apples to begin to brown and caramelize for 2-3 minutes
- Next add your brown sugar and cinnamon and continue to cook until tender and caramelized, about 5 minutes.
- Remove from heat and let cool.*
- Prepare whipped cream before assembling to serve cake.
- In the bowl of a stand mixer fitted with whisk attachment, pour your heavy cream and turn on high speed.
- Allow whipping cream to come to stiff peaks about 5 minutes, use to assemble cake.
- On a cake plate or stand begin assembling your cake.
- First place one cake layer down.
- Top with a spread of whipped cream, then caramel (optional) and finally some cooked apples
- Continue with the next 2 layers.
- Serve immediately.*
- Cake can be made ahead of time and frozen until ready to use. Wrap each layer in 2 layers of plastic wrap and freeze flat until ready to use. Can be frozen up to 3 months.
- Apples can be prepared ahead of time and put in fridge until ready to use for up to 1 week.
- I choose to keep my whipped cream unsweetened as it gains it's sweetness from the apples and caramel layers, but you can always add 1/4 cup of powdered sugar to sweeten slightly if you choose.
- I always have Salted Caramel on hand in my fridge, make a batch and leave in fridge. Pop into microwave for a few seconds before using to drizzle.
Keywords: cake, layer cake, apples, local, fall, spice, apple cider, cinnamon, apple cake, apple cider cake