There’s nothing that says autumn quite like a juicy red apple, perched on a stick and bathed in gooey caramel. Yes we’re
talking about that iconic fall treat: the Caramel Apple. Cake artist Tammy Tuttle shares her grandmother’s secret caramel-apple pecan layer cake recipe. This sweet treat layers Hummingbird cake with apple compote, caramel sauce, toasted pecans, and caramel buttercream for an autumn treat that will have you giving thanks!
To Prepare: Preheat oven to 350 Fahrenheit. Spray four (6-inch) pans with nonstick spray.
For the Cake
INSTRUCTIONS
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar until
pale and fluffy. Add eggs one at a time, beating after each addition. Add buttermilk and water. Mix until combined.
Tammy notes: It may look like it’s not coming together, that’s okay.
In a separate bowl, sift together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and pecans. Whisk to
combine. With the stand mixer on low speed, add the dry ingredients to the wet ingredients one cup at a time. Mix until fully incorporated. Remove the bowl from the mixer and fold in the apples. Divide between 4 (6-inch pans) and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
INGREDIENTS
8 cups chopped and peeled
small red apples (about 8
small apples)
4 cups all-purpose flour
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1 tbsp baking powder
1 tsp baking soda
1 cup chopped pecans
2 cup granulated sugar
6 eggs (room temperature)
2 cups salted butter (room
temperature)
1/2 cup water
1 1/2 cup buttermilk
For the Caramel Sauce
INSTRUCTIONS
Place the sugar in a sauce pan on medium heat. Stir over heat until sugar is melted completely and amber in color.
Tammy notes: This process may take 10–12 minutes. The sugar will clump initially, just keep whisking. Add room temperature butter. Whisk until combined. Add heavy cream. The mixture will violently bubble—keep whisking until combined. Let cool.
INGREDIENTS
1 1/2 cup sugar
3/4 cup heavy cream (warmed)
8 tbsp salted butter (room
temperature)
2/3 tsp pink sea salt
(or to taste)
1/2 tsp pure vanilla extract
For the Caramel Buttercream
INSTRUCTIONS
In stand mixer cream butter and Crisco (vegetable shortening). Add heavy cream, caramel sauce, and vanilla. Cream on
medium-high speed. Add powdered sugar one bag at a time until combined. Let mix on medium speed for 3 minutes.
INGREDIENTS
2 sticks unsalted butter
2 sticks salted butter
2/3 cup Crisco
2/3 cup heavy cream
1 1/2 tbsp vanilla extract
2 (2 lb) bags of powdered
sugar
1 cup prepared caramel sauce
For the Apple Compote
INSTRUCTIONS
Combine all ingredients in a small heavy-bottomed sauce pan. Cook over medium-high heat until desired softness. Let cool.
INGREDIENTS
3 small red apples (chopped into small chunks)
¼ tsp nutmeg
3/4 tsp cinnamon
3 tbsp salted butter
3 tbsp brown sugar
