Apple-Spice Layer Cake with Caramel Swirl Icing
INGREDIENTS
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For the Cake:
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3 sticks unsalted butter, room temperature
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3 cups sugar
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2 tbsp pomegranate molasses (original called for regular molasses but i’m not such a fan)
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6 large eggs
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3 cups cake flour
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1 1/4 tsp baking soda
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1/4 tsp salt
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2 tbsp ground cinnamon
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2 tsp ground allspice
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1 tsp ground nutmeg
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1 tsp ground ginger
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1 cup sour cream (I used low fat)
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3 granny smith apples, peeled and shredded
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1 tbsp vanilla extract
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1 tbsp minced fresh ginger
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For the icing:
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2 batches of caramel
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3 sticks butter, at room temperature
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2 tbsp heavy cream
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1 tsp vanilla extract
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3 cups powdered sugar
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1 cup mascarpone
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2 cups pecan pieces, toasted
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Deep, Dark Salted Butter Caramel Sauce (Sauce au Caramel au Beurre Sale)
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Makes about 1 1/3 cups, adapted from Smitten Kitchen
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1 cup sugar
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6 tbsp salted butter
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1/2 cup heavy cream
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1. Melt the sugar over medium to moderately high heat in the largest post you have. I’m serious. Largest pot. Whisk as you melt to make sure the sugar heats evenly. Cook the sugar to a nice dark copper color.
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2. Add the butter all at once, continuously whisking. When it has melted and incorporated, turn off the stove and pour in the heavy cream. The whole mixture will foam and rise up to the top of the pot so it’s a good idea to wear gloves during all t
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3. Pour it right away into a glass jar. Use it immediately or store it in the fridge for up to two weeks. If it gets stiff from being in the fridge, just microwave for a few seconds before using it.
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