Dessertscakemehometonight5.0
Apple Crisp Cake
Apple crisp cake is perfect for fall! Spice cake frosted with brown butter buttercream and filled with apple cinnamon filling and oat crisp.
👥 14 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 2h🔥 Cook: 1h 15m👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- knife
- saucepan
- food processor
- spatula
📝 Preparation Steps
1
Spice Cake
2
Preheat oven to 335 degrees F and prepare cake pans with nonstick cooking spray and parchment circles. I used 3 7 inch round pans.
3
On medium speed, cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy.
unsalted butter (room temperature)1 cupsalt1 tspbutter (melted)5 tbsp
4
Add in eggs one at a time, continuing to mix in between each addition.
eggs (room temperature)4
5
Add in sour cream and vanilla extract. Mix until smooth.
vanilla extract2 tsp
6
In a separate bowl, add the cake flour, baking powder, salt, cinnamon and nutmeg, and whisk to combine.
cake flour3 cupsbaking powder3 tspunsalted butter (room temperature)1 cupsalt1 tsp½ tsp saltcinnamon1 tsp½ tsp cinnamon
7
On the lowest speed, add the dry ingredients to the butter mixture alternating with the buttermilk: 1/3 dry ingredients, 1/2 buttermilk, 1/3 dry ingredients, 1/2 buttermilk, and 1/3 dry ingredients.
unsalted butter (room temperature)1 cupbuttermilk (room temperature)1 cupbutter (melted)5 tbspbrown butter (*see notes)1 cup
8
Once all the ingredients are added and combined, scrape the sides and bottom of the bowl and mix for an additional ⏱️ 30 seconds. Be careful not to overmix the batter!
9
Pour the batter into the prepared cake pans. Use a kitchen scale to create even layers.
10
Bake the cake for approximately ⏱️ 30-35 minutes. You will want to bake the cake layers until an inserted toothpick comes out clean or the cakes bounces back when gently touched.
11
Cool the layers in the pans for about ⏱️ 30 minutes and then remove to a wire cooling rack. After the cake layers are cool, level with a serrated knife.
12
Brown Butter Buttercream Frosting
butter (melted)5 tbspbrown butter (*see notes)1 cup
13
Whip the butter and brown butter for ⏱️ 5 minutes until light and fluffy in a stand mixer fitted with a whisk attachment or with an electric hand mixer.
unsalted butter (room temperature)1 cupbuttermilk (room temperature)1 cupbutter (melted)5 tbspbrown butter (*see notes)1 cup
14
Add in the powdered sugar in 2 parts, mixing on low speed in between each addition.
powdered sugar5 cups
15
Add the vanilla extract and salt and continue to mix on low.
vanilla extract2 tspunsalted butter (room temperature)1 cupsalt1 tsp½ tsp salt
16
Slowly drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
17
Whip the buttercream on medium-high speed until fluffy.
18
Switch to a paddle attachment and mix on low speed for an additional ⏱️ 5 minutes to remove air bubbles and made the buttercream silky smooth.
19
Apple Cinnamon Filling
cinnamon1 tsp½ tsp cinnamon
20
In a medium saucepan, combine chopped apples, brown sugar, lemon juice, cinnamon, and 1/2 cup water. Mix until combined.
lemon juice1 tbspcinnamon1 tsp½ tsp cinnamon½ cup waterwater2 tbsp
21
Cook the apples over medium heat until the apples begin to soften, approximately ⏱️ 10-15 minutes.
22
Stir together cornstarch and 2 tablespoons of water to create a slurry.
cornstarch1 tbsp½ cup waterwater2 tbsp
23
Pour the slurry into the apples, turn off the heat, and mix until thickened.
24
Transfer the mixture to a heat-proof bowl and cool to room temperature.
25
Oat Crisp
26
In a bowl, combine flour, brown sugar, oats, cinnamon, and melted butter. Mix until well combined.
cinnamon1 tsp½ tsp cinnamonunsalted butter (room temperature)1 cupbuttermilk (room temperature)1 cupbutter (melted)5 tbspbrown butter (*see notes)1 cup
27
Spread the crisp mixture onto a baking pan lined with parchment paper or a silicone baking mat.
28
Bake at 350 degrees for ⏱️ 10 minutes.
29
Remove the crisp from the oven and stir to break it up.
30
Return to the oven and bake an additional ⏱️ 10 minutes until crispy.
31
Remove from the oven and allow the crisp to cool on the pan, stirring occasionally to break up the pieces. You may need to pulse the crisp in a food processor to further break down the crisp.
32
Assembling the Apple Crisp Cake
33
Place one cake layer on an 8 inch round cake board.
34
Add a thin layer of brown butter buttercream frosting onto the cake and spread evenly using an offset spatula.
butter (melted)5 tbspbrown butter (*see notes)1 cup
35
Pipe a ring of buttercream around the outside edge of the cake to create a barrier.
36
Add half of the apple cinnamon filling and spread evenly.
cinnamon1 tsp½ tsp cinnamon
37
Sprinkle on some of the oat crisp on top of the apple filling.
38
Place the next cake layer on top and repeat the above process.
39
Place the final cake layer on the top. Ensure that the cake is even horizontally and vertically.
40
You may need to pipe additional buttercream in between the layers to fill in any gaps.
41
Spread a thin layer of frosting on the top and sides of the cake to create a crumb coat.
42
Chill the cake for ⏱️ 30-60 minutes in the refrigerator.
43
Frost the top and sides of the cake in a thick layer of buttercream using an offset spatula. Smooth with a bench scraper to create smooth sides.
44
Press some of the oat crisp along the bottom of the cake. You may need to pulse the oat crisp in a food processor to make smaller crumbs.
45
Use a Wilton 1M piping tip to create small mounds around the top of the cake and sprinkle with additional oat crisp.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...