Recipe: Apple-Spice Layer Cake with Caramel Swirl Icing (Pastry Queen)

APPLE-SPICE LAYER CAKE WITH CARAMEL SWIRL ICING

"A tall, impressive cake that showcases the flavors and smells of the holidays. A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist. It fills the house with a fragrance that beats the most expensive holiday-scented candle. It will be talked about long after the party is over."

1 1/2 cups (3 sticks) unsalted butter at room temperature
3 cups sugar
2 Tbsp light molasses
6 large eggs
1 Tbsp pure vanilla extract
3 cups cake flour
1 1/4 tsp baking soda
1/4 tsp kosher salt
2 Tbsp ground cinnamon
2 tsp ground allspice
1 tsp ground nutmeg
1 tsp ground ginger
1 cup sour cream
3 Granny Smith or other tart apples, peeled and grated (about 1 1/2 cups)
1 Tbsp grated fresh ginger (optional)
Caramel Swirl Icing (recipe follows)
2 cups chopped pecans, toasted, for decorating (optional)

Place one oven rack in the bottom third of the oven and a second rack in the top third of the oven. Preheat the oven to 350 degrees F. Grease three 9-inch cake pans with butter or cooking spray, then line each with a parchment paper round and grease the rounds.

Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl with a rubber spatula. Beat in the molasses. Add the eggs, one at a time, beating between each addition. Add vanilla; set aside.

In a medium bowl, stir together the flour, baking soda, salt, and ground spices. Add the flour mixture and sour cream alternately to the batter. (Start and end with the flour mixture, adding the flour mixture in 3 increments and the sour cream in 2 increments.) After each addition, mix on low speed just to combine the ingredients, do NOT overbeat.

Fold in the grated apples, and ginger. Spoon the batter (it will be thick) evenly into the prepared pans. Place two cake pans side by side on one rack and the third on the other. Stagger the cake layers on the oven racks so that no layer is directly over another.

Bake for 35-40 minutes, until firm to the touch. Monitor carefully for doneness; each one may be done at a different time. Remove from the oven and let cool in the pans for 10 minutes. Unmold the cakes onto wire racks to cool completely before frosting.

TO FROST THE CAKE:
Place one cake layer, upside-down on a serving plate and spread a thick blanket of frosting on top. Add the second layer and spread thickly with frosting. Add the third layer and cover the top and sides of the cake with an even layer of frosting. Use a small spoon to drizzle the reserved 1/4 cup of caramel over the top of the cake. Pat on the toasted pecan pieces, if using, to cover the sides of the cake.

TO SERVE:
Using the proper tools for cutting frosted layer cakes ensures that individual servings look as good as they taste. Use a large serrated knife dipped in hot water for cutting. I wipe the knife off with a clean dishcloth after each piece, which ensures that every cut is as clean as the first.

CARAMEL SWIRL ICING

FOR THE CARAMEL MIXTURE:
1 (14 oz) bag caramels
2 Tbsp heavy (whipping) cream
2 Tbsp butter
1 tsp pure vanilla extract

In a medium size stainless-steel bowl place the unwrapped caramels, the cream and the butter. Place the bowl over a saucepan filled with 2 inches of simmering water. Stir the caramel mixture until smooth. Remove bowl from the heat. Let cool, stirring every few minutes until cool to the touch, about 20 minutes. (If the mixture is too warm, it will melt the buttercream frosting when it is stirred in later.)

While the caramel is cooling, make the buttercream (recipe below).

Set aside 1/4 cup of the cooled caramel mixture to drizzle over the cake once it is frosted. Stir the remainder of the caramel into the buttercream frosting, using large strokes to create caramel swirls throughout. Don't stir too much or the ribbons of caramel will disappear.

FOR THE BUTTERCREAM:
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 Tbsp cream
3 cups powdered sugar
1 cup (8 oz) mascarpone (Italian cream cheese, available at most grocery stores)
2 cups pecan pieces, toasted (optional)

Using an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 1 minute, until pale in color. Add the cream, vanilla and powdered sugar; beat for 3 minutes, until light and fluffy. Add the mascarpone and beat on medium-low speed until incorporated. Do NOT overbeat the mascarpone, or it may separate.

TO FREEZE AHEAD:
The unfrosted cake layers can be kept frozen if cooled and tightly wrapped in plastic wrap, for up to 3 weeks. Defrost at room temperature before removing plastic wrap. Frost immediately.

Makes three 9 inch layers
Adapted from source: The Pastry Queen Christmas by Rebecca Rather with Alison Oresman