Ingredients:

  • 3 cups (375g) all-purpose flour
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 2 tbsp (16g) ground cinnamon
  • 1 tsp (2g) ground nutmeg
  • 1/2 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt
  • 1 cup (225g) unsalted butter, melted and cooled
  • 1 cup (200g) dark brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tbsp (15ml) vanilla extract
  • 1 cup (240g) unsweetened applesauce
  • 2 cups (250g) Granny Smith apples, peeled and finely grated
  • 2 cups (300g) Granny Smith apples, finely diced
  • 3 tbsp (40g) butter
  • 1/4 cup (50g) brown sugar
  • 1 tsp (5g) cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (500g) powdered sugar
  • 1 tsp (5g) cinnamon
  • 2 tbsp (30ml) heavy cream
  • 1/4 cup (60ml) salted caramel sauce

Instructions:

  1. Prepare the apple filling by melting 3 tbsp butter in a pan. Add diced apples, brown sugar, cinnamon, and lemon juice. Cook over medium heat until apples are tender and liquid reduces to a thick syrup. Set aside to cool completely.
  2. In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and salt until combined.
  3. In a separate large bowl, beat the melted butter and both sugars (dark brown and granulated). Incorporate eggs one at a time, then stir in vanilla extract, unsweetened applesauce, and finely grated apples.
  4. Gradually fold the dry flour mixture into the wet batter until just combined, ensuring no large lumps remain.
  5. Divide the batter between two greased and parchment-lined 8-inch round cake pans. Spread the cooled apple pie filling evenly over the batter in each pan.
  6. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely, then chill in the refrigerator for 2 hours to ensure structural stability.
  7. Prepare the icing by beating softened butter and powdered sugar. Mix in cinnamon and heavy cream until smooth.
  8. Frost the chilled cake layers, using the salted caramel sauce to create a swirl effect in the icing.