Spicy Layered Apple Dessert Recipe

This delicious dessert recipe starts with spice cake and is topped with apple filling, followed by a cream filling later, and covered with caramel ice cream topping and chopped nut.

From the Capper's Farmers recipe archive
Fall 2018

  • Spicy Apple Layered Dessert
    This Spicy Apple Layered Dessert features a spice cake layer, followed with an apple filling and a cream filling, and then gets topped with caramel topping and chopped nuts.
    Photot by Getty/Noir Chocolate
  • Spicy Apple Layered Dessert

Yield: 24 servings

Enjoy these delicious recipes from the Capper's Farmer recipe archives that are perfect for the winter holidays!


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


  • Caramel ice cream topping
  • Chopped nuts


  1. Preheat oven to 350 degree Fahrenheit. Spray two 9-inch springform baking pans with nonstick cooking spray; set aside.

Spice Cake:

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.
  2. 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.
  3. Add half of the flour mixture, and mix to combine. Blend in the buttermilk. Add the remaining flour mixture, and mix until blended.
  4. 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.
  5. Cool completely in pans.

Apple Filling:

  1. 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.
  2. 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.
  3. 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:

  1. In a large bowl, beat the butter and shortening until smooth.
  2. Add the salt and 2 cups powdered sugar, and beat well.
  3. Add the remaining powdered sugar, and beat until blended. Gradually add the milk and vanilla, and beat until smooth and fluffy.
  4. Refrigerate until needed.

Putting it all together:

  1. Layer equal amounts of apple filling over cakes in pans, pressing down firmly. Carefully spread with equal amounts of cream filling.
  2. Pour caramel over both cakes, and sprinkle with chopped nuts.
  3. Chill well. Remove springform pans before serving.

More from the Capper's Farmer recipe archives:

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