Happy Birthday to Spoonful ‘O Sugar!! My little blog turns 1 today. 🙂 I wanted to bake something special for my blog’s birthday, but couldn’t decide if I should make it cheesecake, pie, or a cake. That’s when I remembered a very special cake that I posted in my first ever Friday Favorites. It’s an Apple Pie Layer Cake! This cake has layers of brown butter cake, liquid cheesecake, pie crumbs, apple pie filling, and a pie crumb frosting. It’s a serious cake for a serious dessert lover. The recipe was a bit daunting, but I split making it into 2 days so it wasn’t too bad. A lot of hours in the kitchen, but well worth it. This cake is THE BEST! No lie, Josh (who doesn’t like cake), LOVES it! It’s a pretty special cake for a happy occasion.
I have loved blogging this last year and look forward to what the next year will bring. Thank YOU. Yes, YOU. You wonderful readers deserve the biggest thank you. I have appreciated all of the support and warm wishes along the way. I’d be happy to make this cake for all of you. 🙂
Apple Pie Layer Cake Print Recipe Here
makes 1 (6 inch) layer cake, 5 to 6 inches tall; serves 6 to 8
1 recipe Barely Brown Butter Cake
1 recipe Apple Cider Soak
1 recipe Liquid Cheesecake
1 recipe Pie Crumb
1 recipe Apple Pie Filling
1 recipe Pie Crumb Frosting
1 6-inch cake ring
2 strips acetate (3” x 20”)
Directions to assemble the cake
Invert cake onto a piece of parchment paper or a nonstick liner. Stamp out two circles with a cake ring, these are your top two layers. The rest of the cake is for scaps (they will form the bottom layer of the cake).
Place the cake ring in the center of a lined sheet pan. Line the cake ring with 1 strip of acetate. Place the cake scraps inside the ring and press down to squish the cake scraps into a flat and even layer.
Use half of the apple cider soak to coat this layer of cake, by using a pastry brush. Spread half of the liquid cheesecake over the bottom layer. Use the bake of a spoon to even it out. Now sprinkle 1/3 of the remaining half recipe of the pie crumbs on top. Gently press down to make sure the crumbs are stuck to the liquid cheesecake. Next, spread 1/2 of the apple pie filing over top of the crumbs, again using the back of a spoon to even them out.
Gently tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate. This will make a ring of acetate that is about 5-6 inches tall, which helps support the height of the cake. Place one of the cake layers (the less-pretty one) on top of the filling and repeat the process used from the bottom layer.
Place the last cake layer on top of the filling. Use the pie crumb frosting to cover the top of the cake. Garish with what’s left of the pie crumbs.
Transfer the cake to the freezer and allow to freeze for at least 12 hours (at most, 2 weeks). Before serving, allow the cake 3 hours to thaw, popping out of the cake ring after removing from the freezer. Then carefully peel of the acetate and place the cake on a cake stand. Place cake in the fridge to thaw for 3 hours before serving. If you want, you can tightly wrap the cake in plastic and refrigerate it for up to 5 days.
Slice, serve, and enjoy!
Barely Brown Butter Cake
Makes 1 Quarter Sheet Pan
Ingredients for Barely Brown butter cake
40 g Brown Butter (2 tablespoons)
55 g Butter (4 tablespoons, 1/2 stick)
250 g Granulated Sugar (1 1/4 cups)
60 g Light Brown Sugar (1/4 cup tightly packed)
110 g Buttermilk (1/2 cup)
65 g Grapeseed Oil (1/3 cup)
2 g Vanilla Extract (1/2 teaspoon)
185 g Cake Flour (1 1/2 cups)
4 g Baking Powder (1 teaspoon)
4 g Kosher Salt (1 teaspoon)
Directions for Barely Brown Butter Cake
Preheat oven to 350 degrees. Grease and line a quarter sheet pan with parchment paper, set aside.
Start by browning the butter. Add 2 tablespoons of butter in a microwave-safe bowl and top with a plate. Microwave for 3-5 minutes (you can also do this on the stove top, minus the plate on top). The butter should have flecks of brown in it, if not, microwave in 1-minute increments until the flecks appear. Allow the butter to cool completely, stirring every now and then to incorporate the caramelized bits, this gives the butter great flavor.
In the bowl of a stand mixer, cream together the butters and sugars with a paddle attachment until fluffy, about 2-3 minutes. Scrape the sides. Now add the eggs and mix for 2-3 minutes on medium-high speed. Scrape again.
Slowly add in the buttermilk, oil, and vanilla. Increase speed to medium-high and mix for 5-6 minutes. The mixture should become white and almost double in size because of its fluffiness. Keep mixing if it doesn’t look like this, this step is very important. Also be sure to scrape down the sides of the bowl along the way.
With the mixer on the lowest speed, add in the cake flour, baking powder, and salt. Mix until the batter just comes together, about 45 seconds-1 minute. Scrape the sides. and mix for another 45 seconds. All of the cake flour should be incorporated.
Pour the batter into prepared pan, smooth out with the back of a spatula. Bake in preheated oven for 30-35 minutes. The cake should double in size and become puffy, yet buttery and dense. The cake should have some bound when poked in the center and should no longer be jiggly.
Remove from oven and allow to cool on a wire cooling rack. Can be stored, tightly wrapped in plastic wrap, for up to 5 days in the fridge.
Apple Cider Soak
makes about 60 g (1/4 cup)
Ingredients for apple cider soak
55 g Apple Cider (1/4 cup)
5 g Light Brown Sugar (1 teaspoon tightly packed)
0.25 g Ground Cinnamon (pinch)
Directions for apple cider soak
In a small bowl, whisk together all of the ingredients until the sugars are fully dissolved.
makes one 6” baking dish
Ingredients for liquid cheesecake
227 g Cream Cheese (8 ounces)
150 g Sugar (3/4 cup)
15 g Cornstarch (1 tablespoon)
2 g Kosher Salt (1/2 teaspoon)
25 g Milk (2 tablespoons)
Directions for liquid cheesecake
Preheat oven to 300 degrees. Line a 6×6″ baking pan with parchment paper.
In the bowl of a stand mixer, beat the cream cheese on medium speed for 2 minutes. Scrape down the sides. Add in the sugar and mix for another 1-2 minutes. Scrape down the sides.
In a medium bowl, whisk together the cornstarch and salt. Slowly whisk in the milk and then the egg until fully combined.
Turn the mixer on medium-low speed and add in the eggy mixture, 3-4 minutes until smooth. Scrape down the sides. Pour into prepared pan and bake in preheated oven for 15-25 minutes. The edges will be set but the center will remain jiggly.
Remove from oven and allow to cool completely, this will finish the baking process. You can make this up to a week in advance, just store in an air-tight container in the fridge.
makes about 350 g (2 3/4 cups)
Ingredients for pie crumb
240 g Flour (1 1/2 cups)
18 g Sugar (2 tablespoons)
3 g Kosher Salt (3/4 teaspoon)
115 g Butter, melted (8 tablespoons, 1 stick)
20 g Water (1 1/2 tablespoons)
Directions for pie crumb
Preheat oven to 350 degrees. Line a baking sheet with a nonstick liner and set aside.
In the bowl of a stand mixer, combine the flour, sugar, and salt with the paddle attachment until well mixed. Add in the butter and water with the mixer on low speed. The mixture should form small clusters.
Spread these clusters on the prepared baking sheet. Bake in preheated oven for 25 minutes, breaking up occasionally, until the crumbs are turning golden brown. They will still be a bit moist, but will harden up as you allow them to cool completely. Can be made in advance; store in an airtight container and leave at room temperature for up to a week or in the fridge or freezer for up to a month.
Apple Pie Filling
makes about 400 g (1 3/4 cups)
Ingredients for apple pie filling
300 g Granny Smith Apples (2 medium )
14 g Butter (1 tablespoon)
150 g Light Brown Sugar (2/3 cup tightly packed)
1 g Ground Cinnamon (1/2 teaspoon)
1 g Kosher Salt (1/4 teaspoon)
Directions for apple pie filling
Fill a medium bowl with cold water, halfway. Pour in the lemon juice (this will help keep your apples fresh).
Peel, halve, and quarter apples. Now cut each quarter into thirds, lengthwise. Place sliced apples in the lemon water.
Drain apples and place them in a medium pot with the butter, brown sugar, cinnamon, and salt. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 3-5 minutes. Do not overcook, you don’t want the apples to get too mushy.
Place apple mixture in a bowl and refrigerate to cool down. Once completely cooled, you can store in an airtight container for up to a week.
Pie Crumb Frosting
makes about 220 g (3/4 cup), or enough for 2 Apple Pie Layer Cakes, or 1 generously frosted cake
Ingredients for pie crumb frosting
1/2 recipe Pie Crumb
110 g Milk (1/2 cup)
2 g Kosher Salt (1/2 teaspoon)
40 g Butter, at room temperature (3 tablespoons)
40 g Confectioners’ Sugar (1/4 cup)
Directions for pie crumb frosting
In a blender, combine half of the pie crumbs with the milk1-3 minutes. and salt. Blend on medium-high until smooth and completely combined,
In the bowl of a stand mixer, combine the butter and confectioners’ sugar. Beat with paddle for 2-3 minutes on medium-high speed until fluffy and pale yellow. Scrape down the sides and add the contents of the blender with the mixer on low speed. Mix for a minute and then increase the speed and mix for 2 more minutes. Scrape down the sides of the bowl. The mixture should be uniform and very pale.
Use immediately or store in an airtight container in the fridge for up to 1 week.