24 servings SERVINGS
Ingredients
Spice Cake:
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2-1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1-3/4 cups packed light brown sugar
- 3/4 cup vegetable oil
- 3/4 cup unsweetened applesauce
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Apple Filling:
- 1/4 cup butter, softened
- 2 teaspoons ground cinnamon
- 8 apples, peeled, cored, and chopped or shredded
- 2/3 cup granulated sugar
- 10 tablespoons water, divided
- 2 tablespoons plus 2 teaspoons cornstarch
Cream Filling:
- 1/2 cup butter
- 1/2 cup shortening
- Pinch of salt
- 4 cups powdered sugar
- 6 tablespoons milk
- 2 teaspoons vanilla extract
Toppings:
- Caramel ice cream topping
- Chopped nuts
Directions
Spice Cake:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.
- Place the brown sugar in a large bowl, breaking up any clumps. Add the oil and applesauce, and beat to combine. Add the eggs and vanilla, and mix well.
- Add half of the flour mixture, and mix to combine. Blend in the buttermilk. Add the remaining flour mixture, and mix until blended.
- Divide the batter evenly between the prepared pans. Bake for about 30 minutes, or until a cake tester inserted in the center comes out clean.
- Cool completely in pans.
Apple Filling:
- In a saucepan over medium heat, melt the butter. Stir in the cinnamon, apples, sugar, and 6 tablespoons water. Cover and cook, stirring occasionally, for 5 minutes, or until the apples are slightly softened.
- In a small bowl, mix the cornstarch with the remaining water. Add to the apples, and cook, stirring constantly, until the apples are soft but not mushy, and filling is thickened.
- Set aside to cool completely.Note: If filling isn't thick enough, make a thickener using 1 tablespoon cornstarch and 1 tablespoon water, and add a little at a time to the apples, until desired consistency is reached.
Cream Filling:
- In a large bowl, beat the butter and shortening until smooth.
- Add the salt and 2 cups powdered sugar, and beat well.
- Add the remaining powdered sugar, and beat until blended. Gradually add the milk and vanilla, and beat until smooth and fluffy.
- Refrigerate until needed.
Putting it all together:
- Layer equal amounts of apple filling over cakes in pans, pressing down firmly. Carefully spread with equal amounts of cream filling.
- Pour caramel over both cakes, and sprinkle with chopped nuts.
- Chill well. Remove springform pans before serving.