Spiced Apple Cake

1. Preheat the oven to 325F(165C). Grease (2) 6” baking pans and line the base of each pan with 6” parchment paper circle cutouts.
2. In a large mixing bowl, whisk to combine the flour, baking powder, baking soda, salt and spices.
3. In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand mixer, add the oil, sugar and applesauce. Mix ingredients at medium speed to combine, about 1 minute.
4. Beat the eggs into the wet batter one at a time allowing the initial egg to be fully incorporated into the batter before mixing in the next egg. Next, mix in the vanilla extract.
5. Reduce the mixer speed to low and mix in the dry ingredients into the wet batter just until a smooth cake batter forms, about 1-2 minutes. Stop the mixer and use a rubber spatula to scrape the sides and base of the mixing bowl.
6. Increase the mixer speed to medium and mix the cake batter for an additional 30-60 seconds to ensure that you have a smooth, lump-free batter.
7. Equally, divide the batter into the prepared baking pans and bake for 30-32 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
8. Cool the cakes in the pans for 5-10 minutes before transferring to a cooling rack to cool completely to room temperature.

Cinnamon Buttercream

1. In a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand mixer, cream the butter at medium high speed until it is smooth and fluffy in appearance, about 2-3 minutes.
2. Reduce the mixer speed to low and mix in 2 cups of the confectioners’ sugar and cinnamon into the creamed butter. Gradually increase the mixer speed back to medium.
3. Once all the sugar and cinnamon have been incorporated into the butter, mix in 3 tablespoons of the heavy whipping cream and vanilla extract into the buttercream.
4. If buttercream appears too thick, mix in additional cream 1/2 tablespoon at a time until the desired consistency (thick but spreadable) is reached. If buttercream appears to be too soft, mix in the remaining confectioners’ sugar 1/4 cup at a time until a thick but spreadable consistency is reached.
5. Increase mixer speed to medium high and mix cinnamon buttercream for an additional 30-60 seconds. The resulting buttercream should be smooth and fluffy in appearance.

Assembly 

1. Finely chop the whole toasted pecans and transfer to a small mixing bowl. Set aside.
2. Level cooled apple cakes with a serrated knife or cake leveler. This will allow the cakes to be evenly stacked and assembled.
3. Position the first cake layer faced up on a cake stand or serving plate of choice. Spoon about a heaping 1/3 cup of the buttercream onto the cake and spread into an even layer using an offset (angled) spatula.
4. Place the final cake layer faced down on top of the first layer. Using an offset spatula, apply a thin layer of the buttercream over the entire surface of the cake and smooth out using an offset spatula (top of cake) and bench scraper (sides of the cake).
5. Place the cake in the refrigerator for at least 30-60 minutes to allow the crumb coat to firm up. Apply a thick layer of the remaining buttercream onto the chilled cake and smooth out in a similar fashion like the crumb coat.
6. Run the back of an offset spatula along the top surface of the cake in a circular motion starting at the border and ending in the center of the cake for spiral design.
7. Coat the sides and the outer 1/2 inch border of the top of the cake with the finely chopped toasted pecans. You may not end up using all of the chopped pecans just enough to ensure that the sides and top border of the cake is fully coated in pecans.