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Caramel Apple Layer Cake


2 1/2 cups flour
1 1/2 cups
1 Tablespoon baking powder
2 sticks unsalted butter, softened
3 large eggs + 2 large egg yolks
1/2 cup heavy cream
1/2 cup unsweetened applesauce
2 teaspoons pure vanilla extract

Grease and flour two 9" round cake pans.

Combine flour, 1 1/2 cups sugar, baking powder, and salt. Mix in 2 sticks butter until mixture is crumbly.

In another bowl, whisk together eggs, egg yolks, 1/2 cup cream, applesauce and vanilla. Mix into the dry ingredients until smooth.

Divide the batter between the prepared pans. Bake at 350 degrees for 25 to 30 minutes or until springy to the touch and toothpick in the center comes out with moist crumbs. Let cakes cool completely.


3 Tablespoons butter
3 crisp granny smith apples (about 1 lb.), peeled and thinly sliced lengthwise
1/3 cup sugar
3 Tablespoons heavy cream

In a medium skillet, melt butter over med-low heat. Add apples slices and sugar and cook, stirring often, until apples are tender and the juice is syrupy, about 15 minutes. Stir in the heavy cream and simmer for 3 minutes. Remove from heat and let cool.


2 sticks unsalted butter, softened
1 1/2 cup confectioners' sugar
1 cup caramel sauce

Beat 2 sticks butter and confectioners' sugar until light and creamy. Slowly mix in the caramel sauce.


Place 1 cake layer on a cake plate; spread the apple filling evenly on top, then cover with the remaining cake layer. using an offset spatula, cover top and sides with caramel icing.

Recipe from Everyday with Rachel Ray.