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Caramel Apple Pecan Layer Cake
Ingredients
  • subheading: CAKE LAYERS:
  • ¾ cup (168g) unsalted butter, room temperature
  • 1 ½ cups (310g) sugar
  • ¾ cup (173g) sour cream
  • 1 tsp vanilla extract
  • 6 large egg whites, room temperature
  • 2 ½ cups (325g) all purpose flour
  • 4 tsp (15g) baking powder
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • pinch of allspice
  • ½ tsp salt
  • ¾ cup (180ml) apple butter
  • ¼ cup (60ml) milk
  • ½ cup finely chopped pecans
  • subheading: CARAMEL SAUCE AND FROSTING:
  • 1 ½ cups (310g) sugar
  • 9 tbsp (126g) salted butter, cubed, room temperature
  • ¾ cup (180ml) heavy whipping cream, room temperature
  • 4 cups (460g) powdered sugar
  • 2 to 3 tbsp (30 to 45ml) milk
  • subheading: CINNAMON APPLES:
  • 1 to 2 apples, chopped
  • 2 tbsp light brown sugar
  • ½ teaspoon ground cinnamon
  • pinch ground nutmeg
  • sprinkle of lemon juice
  • 1 tbsp (14g) butter
  •  
  • Chopped pecans, optional, for top of cake
Steps
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