Apple Caramel Pecan Cake

I am the oldest of 7 children. I love baking and cooking with my family. I love exploring new recipes and trying new flavors. In my family we do a lot of camping/ outdoor recipes. I am usually the go to for my siblings cakes and desserts. My family tries to explore new recipes all the time.

subheading: CARAMEL SAUCE:

(We like to prepare this first so that it has time to cool.) *See Notes for easy alternative

½ stick (57g) unsalted butter (if using salted butter, do not add additional salt)

1 cup (217g) light brown sugar (packed into measuring cup)

½ cup (126g) heavy cream

½ teaspoon (2g) salt

1 teaspoon (4g) vanilla extract

1 Tablespoon (18g) light corn syrup

1 Cup chopped pecans

subheading: FOR THE APPLE CAKE LAYERS:

1 ½ sticks (¾ cup) (170g) unsalted butter. softened - if using salted butter omit the salt in the recipe

2 cups (400g) sugar

4 large eggs, room temperature

3 cups (342g) cake flour (spooned into measuring cup and leveled off - see substitution in Notes below

2 teaspoons (8g) baking powder

½ teaspoon (3g) baking soda

½ teaspoon (3g) salt

2 teaspoons (6g) Apple Pie Spice - see substitution in Notes below

1 ¼ (296g) buttermilk - see substitution below

¼ cup (54g) vegetable oil (we use canola oil)

2 teaspoons Vanilla Extract (8g)

1 ½ cups (130g) apples, (grated or finely chopped) - We used 2 apples to get 1 ½ cups. I used 1 Granny Smith and 1 Golden Delicious, any baking apple will be fine. We used the large holes of a grater for our apples.

Directions at mycakeschool.com

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