This Apple Blossom Spice Cake represents Fall in Virginia. It is so beautiful and colorful. When my girls were little we often would go apple picking. This cake incorporates two kinds of varieties of apples; granny smith and sweet envy (or comparable sweet red apple) This combination of flavors screams fall and is also a beautiful centerpiece for a gathering or celebration.
1 pie crust (bought or homemade)
2 red apples of the sweet variety
3 tbl brown sugar
1 tsp cinnamon
3 tbl salted butter
1 tsp milk
1 cup salted butter
1 cup sugar
3/4 cup dark brown sugar
5 eggs, room temperature
1 cup apple juice, room temperature
1/2 cup buttermilk, room temperature
2 teaspoons vanilla
3 cups AP Flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
4 granny smith apples, chopped
3 tbl salted butter
1 1/2 cup dark brown sugar
2 tsp cinnamon
Caramel liquid from apple filling
2 cups salted butter
6 cups powdered sugar
2 tsp vanilla
1/4 c whipping cream
dash of fine sea salt
(this is enough to fill and cover cake but to make rosettes you will need to add another 1/2 of the recipe)
Prepare galette by slicing red apples very thin and tossing them in brown sugar and cinnamon. Fan out apples to shape a flower leaving space for small rose in the center. Microwave 5 slices for 30 seconds and roll into rose for center. Brush crust with egg wash and bake at 400F for 40 minutes, cool.
Prepare cake. Combine dry ingredients and buttermilk, cider and vanilla. In a stand mixture with paddle attachment cream butter on medium speed for two minutes, scrape down and add sugars. Add eggs one at a time and then dry ingredients interchangeably with buttermilk mixture. Add to prepared pans (3 8-inch pans) and bake at 325F for 30 minutes until toothpick comes out clean. Cool.
Cream butter and slowly add powdered sugar, vanilla and heavy cream. Drizzle in about 2 tablespoons of caramel from apples and a dash of sea salt.
Spread butter cream on one cake and pipe a ridge around to hold in apples. Fill with apples and repeat on next layer. Ice a crumb coat and then pipe rosettes around cake. Place cooled galette on top and add dried rose petals. Enjoy!
I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: