Spicy Layered Apple Dessert Recipe

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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.
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24 servings SERVINGS


    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


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

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