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| recipe found at The Pastry Case |
Rocky Mountain Apple Spice Layer Cake
- 1 1/2 cups (3 sticks) unsalted room temperature butter
- 2 2/3 cups granulated sugar
- 2 tablespoons molasses
- 6 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 tablespoons ground cinnamon
- 2 teaspoons ground allspice
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground ginger
- 1 1/4 cups sour cream
- 3 apples, shredded (about 1 1/2 cups)
- 1 tablepoon vanilla extract
Preheat oven to 375 degrees F. Grease three 9-inch cake pans and line each with a parchment paper round. Cream the butter and sugar until light and fluffy. Beat in the molasses, and then the eggs, one at a time, beating between each addition.
In another bowl, mix together the flour, baking soda, salt, and ground spices. Add the flour mixture to the batter alternately with the sour cream, starting and ending with the flour mixture. Stir in the shredded apples and vanilla. The batter will be thick.
Evenly distribute the batter among the three pans. Bake until the cakes are lightly browned on top and set. Cool in the pans for 10 minutes, then unmold and cool completely on wire racks.
Caramel Whiskey Cream Cheese Frosting
- 1 lb 4 oz (5 sticks) unsalted butter, room temperature
- 12 oz cream cheese, softened
- 2 lb 8 oz confectioners sugar
- 4-5 tablespoons bourbon whiskey
- 6 tablespoons caramel sauce (recipe follows)
In the bowl of an electric mixer, combine the butter and cream cheese until softly whipped and it produces a “glupping” sound as it beats. Gradually add the confectioners sugar until a desirable consistency is achieved. Add the bourbon whiskey and caramel sauce to taste. This makes a lot of frosting.
Caramel Sauce
- 270 g granulated sugar
- 70 g water
- 7 g lemon juice or 1/4 teaspoon cream of tartar
- 140 g heavy cream, lightly warmed
- 90 g diced salted butter
Place the sugar in a pot and add the water and lemon juice/cream of tartar. Make sure there are no sugar crystals along the inside of the pot and that all the sugar has been hydrated by the water. Bring to a boil over high heat until the sugar is a dark amber color. Remove from the heat and add the butter and warmed cream slowly, as the sugar will bubble up violently. If you are nervous about cooking caramel, use a long whisk. Let the caramel cool, then use as desired.
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