For the cake:
2 1/2 cups of cake flour sifted
1 tablespoon of baking powder
1 teaspoon of ground cinnamon
1/2 teaspoon of ground allspice
1/4 teaspoon of ground nutmeg
1/2 teaspoon of salt
1 1/3 cups of sugar
2 tablespoons of unsalted butter softened
2 large of eggs
1 cup of milk
1 tablespoon of vanilla extract
For the filling:
2 tabespoons of unsalted butter
5 Granny Smith Apples peeled, cored, cut into 1/2-inch cubes
1/2 cup of sugar
1/2 teaspoon of ground cinnamon
1/2 cup of apple cider
4 teaspoons of cornstarch dissolved in 4 teaspoons water
For the glaze:
2 cups + 2 tablespoons of confectioners' sugar
3 tablespoons of apple cider
- Preheat the oven to 350°F. Brush the bottom of two nonstick Circulon cake pan with a tiny bit of butter.
- Combine the flour, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl.
- Beat the granulated sugar and butter in a bowl with an electric mixer until light and fluffy, about 4 minutes. Add the eggs and beat on medium speed until the mixture is well blended, stopping occasionally to scrape down the sides of the bowl, about 4-5 minutes. Combine the milk and extract in a separate small bowl. With the mixer on low, add the flour and milk mixtures alternately in 2 additions, mixing until well blended. Divide the batter evenly between the cake pans and bake in the center of the oven until a toothpick inserted into the center of the cakes comes out clean, about 26-27 minutes. Remove from the oven and cool in the pans on a wire rack 15 minutes. Invert cakes out of the pans onto the rack and cool completely.
- For the filling, melt the butter in a Circulon nonstick skillet over medium heat. Add the apples, sugar and cinnamon; cook until the apples are tender but still hold their shape, 13-14 minutes. Add the cider and cook 3 minutes. Whisk in the cornstarch, bring to a boil and cook until thickened, 1-2 minutes. Cool completely.
- For the glaze, stir together the confectioners’ sugar and apple cider until smooth.
- To assemble, place a cake, flat side up, on a cake plate; spread all but 1/2 cup of the filling over the cake in an even layer. Place the second cake on top of the filling with the flat side facing down. Pour the glaze over the top and encourage it to spread toward the edges, allowing it to drip down the sides. Allow glaze to set at least 15 minutes before spooning the reserved apple mixture in the in a small mound on top of the cake.