Apple layer cake with meringue buttercream frostin

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Apple Compote

4 cups 1/2″ diced Granny Smith apples peeled and cores removed (about 4 apples)

3 tablespoons brown sugar

Juice of 1/2 lemon

1 tablespoon bourbon or whiskey optional

2 teaspoons cinnamon

¼ teaspoon nutmeg

½ teaspoon salt

Apple Cake

210 g cake flour

2 teaspoons cinnamon

1 ¼ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

100 g unsalted butter room temperature

225 g granulated sugar

¼ cup canola or vegetable oil

2 eggs room temperature

2 teaspoons vanilla extract

½ cup whole milk room temperature

90 g 1/4 cup apple butter (homemade or store-bought)

Cinnamon Buttercream

1 batch Swiss Meringue Buttercream

2 teaspoons cinnamon

INSTRUCTIONS

Apple Compote: Combine all compote ingredients into a small saucepan. Simmer on medium-low until apples are softened, stirring occasionally, about 20 minutes. Cool completely.

4 cups 1/2″ diced Granny Smith apples, 3 tablespoons brown sugar, Juice of 1/2 lemon, 1 tablespoon bourbon or whiskey, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon salt

Apple Cake: Preheat oven to 350°F. Grease and line 3-6″ pans with parchment paper. Sift together cake flour, cinnamon, baking powder, baking soda and salt. Set aside.

210 g cake flour, 2 teaspoons cinnamon, 1 1/4 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt

In the bowl of a stand-mixer with a paddle attachment, or a large mixing bowl, whip together butter and sugar until light and fluffy, about 5 minutes. Scrape down sides of bowl as needed. Add oil.

100 g unsalted butter, 225 g granulated sugar, 1/4 cup canola or vegetable oil

Add eggs one and a time, then vanilla.

2 teaspoons vanilla extract, 2 eggs

Alternating between the dry ingredient mixture and milk, add 1/3 of the dry, then 1/2 of the milk, waiting for the previous ingredient to be almost incorporated before adding the next.

1/2 cup whole milk

Stir in apple butter. Divide evenly between prepared pans. Tap once on countertop to release any large air bubbles. Bake for 25-29 minutes, until cake starts to pull away from pans and a toothpick comes out clean. Allow to cool enough to touch before transferring to a cooling rack. Cool completely before icing.

90 g 1/4 cup apple butter (homemade or store-bought)

Cinnamon Buttercream: Add cinnamon to prepared buttercream.

1 batch Swiss Meringue Buttercream, 2 teaspoons cinnamon

Create Layer Cake: Trim top of cake layers to create a flat layer with long serrated knife. Place a layer of buttercream on the first cake layer. Using a piping bag or Ziplock bag, pipe a 1/2″ border of buttercream around the outer edge of the cake. Fill with compote to the top of the border, pressing down slightly to create a sturdy layer. Repeat with second layer.

Top with final layer of cake. Cover outside in buttercream. Decorate using apple slices, pecans, or dusted cinnamon as desired.

Meringue buttercream frosting

150g 2/3 cup egg whites, room temperature

297 g granulated sugar

452 g unsalted butter cubed, room temperature (4 sticks)

1 tablespoon vanilla extract

2 teaspoons salt

INSTRUCTIONS

Place egg whites and sugar in the bowl of a stand mixer. Set bowl over a pot of simmering water. Ensure the bowl fits snugly in the pot, but that the water does not touch the bottom of the bowl.

150 g 2/3 cup egg whites, room temperature, 297 g granulated sugar

Whisking gently, continuously keep the egg whites moving while the mixture heats to 165°F, about 5-6 minutes. If you allow the mixture to sit or heat too high, you will end up with scrambled eggs.

Once the mixture is a safe temperature, remove from the simmering water and place on the stand mixer fitted with a whisk attachment. Whip on high until a meringue with stiff peaks form and the outside of the bowl is room temperature to the touch, about 5 minutes.

Working with tablespoon-sized pieces, start adding the butter one piece at a time with the mixer on low. Once all the butter has been added, turn the mixer back up to medium-high and let whip until the mix emulsifies and a smooth buttercream forms, about 5 minutes.

452 g unsalted butter

Add vanilla extract and salt. Add any additional flavoring as desired.

1 tablespoon vanilla extract, 2 teaspoons salt