Like seriously.
It is layer upon layer of amazing flavors to form the Apple Pie Layer Cake, the next installment for Milk Bar Mondays.
There are so many things that I love about this cake. The main thing being eeeeverything. In Matt's words, "it's the best thing I've ever eaten in my life." High praise indeed.
But it really is that good. I don't know how to say it any plainer. It tastes like an apple pie in cake form. Hence the name of the... ugh, you get it.
And the presentation is just so impressive. You can see each of the layers, which are just begging you to dig in. Drooool.
I'm seriously beginning to think this cookbook is the best thing ever written.
I'm going to keep this short and sweet because I'm in Colorado visiting with my sister, Jenny, before she leaves for "an undisclosed location in Southwest Asia" for the next 9 months. To say that it'll be hard is putting it lightly. So, I've tasked myself with figuring out how to ship her cakes like this one. :)
Anywho, I know that reading through the recipe is pretty intimidating, but it is so worth it. I pinky promise.
Apple Pie Layer Cake
makes 1 (6 inch) layer cake, 5 to 6 inches tall; serves 6 to 8
makes 1 (6 inch) layer cake, 5 to 6 inches tall; serves 6 to 8
Printer-Friendly Version
1 recipe Barely Brown Butter Cake
1 recipe Apple Cider Soak
1 recipe Liquid Cheesecake
1 recipe Pie Crumb
1 recipe Apple Pie Filling
1 recipe Pie Crumb Frosting
1 6-inch cake ring
2 strips acetate (3” x 20”)
To assemble the cake:
Put a piece of parchment or a Silpat on the counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These are your top 2 cake layers. The remaining cake “scrap” will come together to make the bottom layer.
For Layer 1, the bottom: Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a Silpat. Use 1 strip of acetate to line the inside of the cake ring. Put the cake scraps inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.
Dunk a pastry brush in the apple cider soak and give the layer of cake a good bath of half of the soak.
Use the back of a spoon to spread half of the liquid cheesecake in an even layer over the cake.
Sprinkle one-third of the remaining half recipe of pie crumbs evenly over the liquid cheesecake. Use the back of your hand to anchor them in place.
Use the back of a spoon to spread one-half of the apple pie filling as evenly as possible over the crumbs.
For Layer 2, the middle: With your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake. Set a cake round on top of the filling and repeat the process for layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).
For Layer 3, the top: Nestle the remaining cake round into the apple pie filling. Cover the top of the cake with all of the pie crumb frosting. Give it volume and swirls, or do as we do and opt for a perfectly flat top. Garnish the frosting with the remaining pie crumbs.
Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks.
At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours (wrapped well in plastic, it can be refrigerated for up to 5 days).
Slice the cake into wedges and serve.
Barely Brown Butter Cake
makes 1 Quarter Sheet Pan
40 g Brown Butter (2 tablespoons)
55 g Butter (4 tablespoons, 1/2 stick)
250 g Granulated Sugar (1 1/4 cups)
60 g Light Brown Sugar (1/4 cup tightly packed)
3 Eggs
110 g Buttermilk (1/2 cup)
65 g Grapeseed Oil (1/3 cup)
2 g Vanilla Extract (1/2 teaspoon)
185 g Cake Flour (1 1/2 cups)
4 g Baking Powder (1 teaspoon)
4 g Kosher Salt (1 teaspoon)
Heat the oven to 350 degrees F.
To make the brown butter, place 2 tablespoons of butter in a microwave-safe bowl and top with a microwave-safe plate. Microwave for 3-5 minutes. The butter will pop while browning. Check the butter, and if not browned enough, microwave again in 1 minute increments. While the brown butter is cooling, stir periodically to incorporate the caramelized bits of butter. Cool completely.
Combine the butters and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium high for 2 to 3 minutes. Scrape down the sides of the bowl once more.
Stream in the buttermilk, oil, and vanilla while the paddle swirls on low speed. Increase the speed to medium-high and paddle 5 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for it, so if it doesn’t look right after 6 minutes, keep mixing. Stop the mixer and scraped down the sides of the bowl.
On very low speed, add the cake flour, baking powder, and salt. Mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. Scrape down the sides of the bowl. Mix on low speed for another 45 seconds to ensure that any little lumps of cake flour are incorporated.
Pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a Silpat. Using a spatula, spread the cake batter in an even layer in the pan. Bake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
Take the cake out of the oven and cool on a wire rack, or, in a pinch, in the fridge or freezer. The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.
Apple Cider Soak
makes about 60 g (1/4 cup)
55 g Apple Cider (1/4 cup)
5 g Light Brown Sugar (1 teaspoon tightly packed)
0.25 g Ground Cinnamon (pinch)
Whisk together all of the ingredients in a small bowl until the sugar is completely dissolved.
Liquid Cheesecake
makes one 6” baking dish
227 g Cream Cheese (8 ounces)
150 g Sugar (3/4 cup)
15 g Cornstarch (1 tablespoon)
2 g Kosher Salt (1/2 teaspoon)
25 g Milk (2 tablespoons)
1 Egg
Heat oven to 300 degrees F. Put cream cheese into the bowl of a stand mixer fitted with the paddle, and beat on medium speed for 2 minutes. Scrape down the sides of the bowl. Add the sugar and mix for 1-2 minutes, until the sugar has been completely incorporated. Scrape down the sides of the bowl.
Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.
With the mixer on a medium low speed stream in the egg slurry. Paddle for 3 or 4 minutes, until the mixture is smooth and loose. Scrape down the sides of the bowl.
Line the sides and bottom of a 6” x 6” baking pan with plastic wrap. Pour the cheesecake batter into the pan and bake for 15 minutes. It is done when it is set on the edges but still jiggly in the center. If the edges aren't quite set, bake for 5 minute increments until it's done- no more than 25 minutes.
Cool completely to finish the baking process and allow the cheesecake to set. It will be creamy, and spreadable and can be stored in the fridge in an air-tight container for up to a week.
Pie Crumb
makes about 350 g (2 3/4 cups)
240 g Flour (1 1/2 cups)
18 g Sugar (2 tablespoons)
3 g Kosher Salt (3/4 teaspoon)
115 g Butter, melted (8 tablespoons, 1 stick)
20 g Water (1 1/2 tablespoons)
Heat the oven to 350 degrees F
Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed.
Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.
Spread the clusters on a parchment – or Silpat-lined sheet pan. Bake for 25 minutes, breaking them up occasionally. The crumbs should be golden brown and still slightly moist to the touch at that point; they will dry and harden as they cool.
Let the crumbs cool completely. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
Apple Pie Filling
makes about 400 g (1 3/4 cups)
1 Lemon
300 g Granny Smith Apples (2 medium )
14 g Butter (1 tablespoon)
150 g Light Brown Sugar (2/3 cup tightly packed)
1 g Ground Cinnamon (1/2 teaspoon)
1 g Kosher Salt (1/4 teaspoon)
Fill a medium bowl halfway with cold tap water. Juice the lemon into it. Fish out and discard any seeds. You will use this lemon water to keep your apple pieces looking fresh and pert.
Peel the apples, then halve and quarter them. Put each apple quarter on its side and cut a small slice down the length of the apple to remove the seeds and core. Cut each apple quarter lengthwise into thirds and then crosswise into fourths, leaving you with 12 small pieces from every apple quarter. Transfer these pieces to the lemon water as you go.
When you’re ready to cook, drain the apples (discard the lemon water) and combine them in a medium pot with the remaining ingredients. Slowly bring to a boil over medium heat, using a spoon to gently stir the mixture as it heats up and the apples begin to release liquid. Reduce the heat and simmer the apples gently for 3 to 5 minutes. Be careful not to cook the apples so much that they turn into applesauce.
Transfer to a container and put in the fridge to cool down. Once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week; do not freeze.
Pie Crumb Frosting
makes about 220 g (3/4 cup), or enough for 2 Apple Pie Layer Cakes, or 1 generously frosted cake
1/2 recipe Pie Crumb
110 g Milk (1/2 cup)
2 g Kosher Salt (1/2 teaspoon)
40 g Butter, at room temperature (3 tablespoons)
40 g Confectioners’ Sugar (1/4 cup)
Combine the pie crumbs, milk, and salt in a blender, turn the speed to medium-high, and puree until smooth and homogenous. It will take 1 to 3 minutes (depending on the awesomeness of your blender). If the mixture does not catch on your blender blade, turn off the blender, take a small teaspoon, and scrape down the sides of the canister, remembering to scraped under the blade, then try again.
Combine the butter and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow. Scrape down the sides of the bowl with a spatula.
On low speed, paddle in the contents of the blender. After 1 minute, crank the speed up to medium-high and let her rip for another 2 minutes. Scrape down the sides of the bowl. If the mixture is not a uniform, very pale, barely tan color, give the bowl another scrape and mix for one more minute.
Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.
1 recipe Barely Brown Butter Cake
1 recipe Apple Cider Soak
1 recipe Liquid Cheesecake
1 recipe Pie Crumb
1 recipe Apple Pie Filling
1 recipe Pie Crumb Frosting
1 6-inch cake ring
2 strips acetate (3” x 20”)
To assemble the cake:
Put a piece of parchment or a Silpat on the counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These are your top 2 cake layers. The remaining cake “scrap” will come together to make the bottom layer.
For Layer 1, the bottom: Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a Silpat. Use 1 strip of acetate to line the inside of the cake ring. Put the cake scraps inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.
Dunk a pastry brush in the apple cider soak and give the layer of cake a good bath of half of the soak.
Use the back of a spoon to spread half of the liquid cheesecake in an even layer over the cake.
Sprinkle one-third of the remaining half recipe of pie crumbs evenly over the liquid cheesecake. Use the back of your hand to anchor them in place.
Use the back of a spoon to spread one-half of the apple pie filling as evenly as possible over the crumbs.
For Layer 2, the middle: With your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake. Set a cake round on top of the filling and repeat the process for layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).
For Layer 3, the top: Nestle the remaining cake round into the apple pie filling. Cover the top of the cake with all of the pie crumb frosting. Give it volume and swirls, or do as we do and opt for a perfectly flat top. Garnish the frosting with the remaining pie crumbs.
Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks.
At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours (wrapped well in plastic, it can be refrigerated for up to 5 days).
Slice the cake into wedges and serve.
Barely Brown Butter Cake
makes 1 Quarter Sheet Pan
40 g Brown Butter (2 tablespoons)
55 g Butter (4 tablespoons, 1/2 stick)
250 g Granulated Sugar (1 1/4 cups)
60 g Light Brown Sugar (1/4 cup tightly packed)
3 Eggs
110 g Buttermilk (1/2 cup)
65 g Grapeseed Oil (1/3 cup)
2 g Vanilla Extract (1/2 teaspoon)
185 g Cake Flour (1 1/2 cups)
4 g Baking Powder (1 teaspoon)
4 g Kosher Salt (1 teaspoon)
Heat the oven to 350 degrees F.
To make the brown butter, place 2 tablespoons of butter in a microwave-safe bowl and top with a microwave-safe plate. Microwave for 3-5 minutes. The butter will pop while browning. Check the butter, and if not browned enough, microwave again in 1 minute increments. While the brown butter is cooling, stir periodically to incorporate the caramelized bits of butter. Cool completely.
Combine the butters and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium high for 2 to 3 minutes. Scrape down the sides of the bowl once more.
Stream in the buttermilk, oil, and vanilla while the paddle swirls on low speed. Increase the speed to medium-high and paddle 5 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for it, so if it doesn’t look right after 6 minutes, keep mixing. Stop the mixer and scraped down the sides of the bowl.
On very low speed, add the cake flour, baking powder, and salt. Mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. Scrape down the sides of the bowl. Mix on low speed for another 45 seconds to ensure that any little lumps of cake flour are incorporated.
Pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a Silpat. Using a spatula, spread the cake batter in an even layer in the pan. Bake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
Take the cake out of the oven and cool on a wire rack, or, in a pinch, in the fridge or freezer. The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.
Apple Cider Soak
makes about 60 g (1/4 cup)
55 g Apple Cider (1/4 cup)
5 g Light Brown Sugar (1 teaspoon tightly packed)
0.25 g Ground Cinnamon (pinch)
Whisk together all of the ingredients in a small bowl until the sugar is completely dissolved.
Liquid Cheesecake
makes one 6” baking dish
227 g Cream Cheese (8 ounces)
150 g Sugar (3/4 cup)
15 g Cornstarch (1 tablespoon)
2 g Kosher Salt (1/2 teaspoon)
25 g Milk (2 tablespoons)
1 Egg
Heat oven to 300 degrees F. Put cream cheese into the bowl of a stand mixer fitted with the paddle, and beat on medium speed for 2 minutes. Scrape down the sides of the bowl. Add the sugar and mix for 1-2 minutes, until the sugar has been completely incorporated. Scrape down the sides of the bowl.
Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.
With the mixer on a medium low speed stream in the egg slurry. Paddle for 3 or 4 minutes, until the mixture is smooth and loose. Scrape down the sides of the bowl.
Line the sides and bottom of a 6” x 6” baking pan with plastic wrap. Pour the cheesecake batter into the pan and bake for 15 minutes. It is done when it is set on the edges but still jiggly in the center. If the edges aren't quite set, bake for 5 minute increments until it's done- no more than 25 minutes.
Cool completely to finish the baking process and allow the cheesecake to set. It will be creamy, and spreadable and can be stored in the fridge in an air-tight container for up to a week.
Pie Crumb
makes about 350 g (2 3/4 cups)
240 g Flour (1 1/2 cups)
18 g Sugar (2 tablespoons)
3 g Kosher Salt (3/4 teaspoon)
115 g Butter, melted (8 tablespoons, 1 stick)
20 g Water (1 1/2 tablespoons)
Heat the oven to 350 degrees F
Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed.
Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.
Spread the clusters on a parchment – or Silpat-lined sheet pan. Bake for 25 minutes, breaking them up occasionally. The crumbs should be golden brown and still slightly moist to the touch at that point; they will dry and harden as they cool.
Let the crumbs cool completely. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
Apple Pie Filling
makes about 400 g (1 3/4 cups)
1 Lemon
300 g Granny Smith Apples (2 medium )
14 g Butter (1 tablespoon)
150 g Light Brown Sugar (2/3 cup tightly packed)
1 g Ground Cinnamon (1/2 teaspoon)
1 g Kosher Salt (1/4 teaspoon)
Fill a medium bowl halfway with cold tap water. Juice the lemon into it. Fish out and discard any seeds. You will use this lemon water to keep your apple pieces looking fresh and pert.
Peel the apples, then halve and quarter them. Put each apple quarter on its side and cut a small slice down the length of the apple to remove the seeds and core. Cut each apple quarter lengthwise into thirds and then crosswise into fourths, leaving you with 12 small pieces from every apple quarter. Transfer these pieces to the lemon water as you go.
When you’re ready to cook, drain the apples (discard the lemon water) and combine them in a medium pot with the remaining ingredients. Slowly bring to a boil over medium heat, using a spoon to gently stir the mixture as it heats up and the apples begin to release liquid. Reduce the heat and simmer the apples gently for 3 to 5 minutes. Be careful not to cook the apples so much that they turn into applesauce.
Transfer to a container and put in the fridge to cool down. Once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week; do not freeze.
Pie Crumb Frosting
makes about 220 g (3/4 cup), or enough for 2 Apple Pie Layer Cakes, or 1 generously frosted cake
1/2 recipe Pie Crumb
110 g Milk (1/2 cup)
2 g Kosher Salt (1/2 teaspoon)
40 g Butter, at room temperature (3 tablespoons)
40 g Confectioners’ Sugar (1/4 cup)
Combine the pie crumbs, milk, and salt in a blender, turn the speed to medium-high, and puree until smooth and homogenous. It will take 1 to 3 minutes (depending on the awesomeness of your blender). If the mixture does not catch on your blender blade, turn off the blender, take a small teaspoon, and scrape down the sides of the canister, remembering to scraped under the blade, then try again.
Combine the butter and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow. Scrape down the sides of the bowl with a spatula.
On low speed, paddle in the contents of the blender. After 1 minute, crank the speed up to medium-high and let her rip for another 2 minutes. Scrape down the sides of the bowl. If the mixture is not a uniform, very pale, barely tan color, give the bowl another scrape and mix for one more minute.
Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.
Source: Momofuku Milk Bar cookbook
Don't forget to go visit the rest of the Milk Bar Monday crew! Please go say hi and check out their takes on the Apple Pie Layer Cake!
Cassie at Bake Your Day
Erin at Big Fat Baker
Audra at The Baker Chick
Jacqueline at The Dusty Baker
Krissy at Krissy's Creations
Follow the Milk Bar Monday ladies on Twitter!
Don't forget to go visit the rest of the Milk Bar Monday crew! Please go say hi and check out their takes on the Apple Pie Layer Cake!
Cassie at Bake Your Day
Erin at Big Fat Baker
Audra at The Baker Chick
Jacqueline at The Dusty Baker
Krissy at Krissy's Creations
Follow the Milk Bar Monday ladies on Twitter!
Nicole your cake looks gorgeous! Isn't it truly the best thing you've ever tasted? I have been inhaling it! Thanks for picking such a good one :)
ReplyDeleteThis does look amazing. I just love the elements that were brought together to make this. Cream cheese, fruit and cake. Lots of effort, but I do believe that you are right concerning it being worth it. Delicious post.
ReplyDeleteAbsolutely stunning! This cookbook is definitely the best I've ever read. Love everything about it, for sure!
ReplyDeleteNicole - your cake turned out fabulous!! Your layers look perfect. I am so glad you picked this cake for us to make :) It was so fun, delicious and not nearly as hard as it seemed!
ReplyDeleteHoly cow what a recipe!! You ladies have done a marvelous job.
ReplyDeleteI am SO glad you picked this cake for the swap - it is divinity! And while I was totally intimidated with how it was going to unveil and stay strong and layered, the recipe and book are so well built that it was actually not that difficult and success ensured, even with my adaptations! And your pictures are stunning - brava lady!
ReplyDeleteI'm loving this gorgeous cake I'm seeing everywhere!!! This looks absolutely amazing!!! :)
ReplyDeleteYou picked a wonderful cake Nicole! I love the way yours looks on the cute cake stand :). Beautiful!!!
ReplyDeleteLOVE this post, Nicole! And so pretty how you set it with the fresh green apples. I bet it tasted AMAZING!! :)
ReplyDeleteOnce you figure out how to ship her cake, you should then ship me one too :) this looks outstanding and I love a good apple cake! I love all the layers and the crumbly topping. Yum yum!
ReplyDeleteOh wow, this is such an incredibly beautiful cake. I am dying for a slice! It's a truly magnificent presentation. Great job!
ReplyDeleteMiss Nicole, you're photos are absolutely gorgeous. I love the sweet simplicity of your blog, yet another to add to my expanding google reader! Keep doing what you're doing!
ReplyDeleteYou and your milkbar mondays. I must go get that book. And eat a bunch of cake. All of the creative desserts just make me smile.
ReplyDeleteOh boy, that may be the longest layer cake recipe ever. This looks amazing though, so I might have to put my brave pants on and give it a try :)
ReplyDeleteThank you, Tina! I wish I could share a slice with you!
ReplyDeleteThanks, Maureen! :)
ReplyDeleteHi Colleen! Thanks so much! I love how the cake isn't completely covered in frosting to showcase the layers :)
ReplyDeleteHi Ellen! You are so sweet! Thank you so much!! I'm glad you found me :)
ReplyDeleteEmily, totally get the book. And a big YES to eating a bunch of cake! My kind of thinking :)
ReplyDeleteHaha it really is the longest recipe! You can totally make it! Each component is not difficult, it's just a lot of components. I hope you try it!
ReplyDeleteThank you, Meagan! I wish you could have made this cake too... it was soooo good!!!
ReplyDeleteYay, I'm so happy you ended up liking the cake! I'm still amazed how you adapt these recipes to be GF & dairy-optional! Brava to YOU! :)
ReplyDeleteThanks, Erin! It really wasn't as hard as I thought it would be either. I'm so happy we all enjoyed baking this cake :)
ReplyDeleteThank you, Ms. Cassie! :) Can't wait for your week to host!
ReplyDeleteYES! Sooo good! I asked Matt to save me a slice in the freezer so I can enjoy more when I get back home hehe :)
ReplyDeleteThis looks freaking fabulous. It's definitely a bit intimidating but maybe when I'm up to the challenge, I'll give this a try. Well done!
ReplyDeleteAbsolutely give this a try! It's so worth it! Thanks for stopping by, Chung-Ah! :)
ReplyDeleteDefinitely making this...Looks a bit complex, but I dont mind. Totally worth it! Love the zesty layers. Ready to bite into this cake =)
ReplyDeleteStunning...show-stopper cake!...Question.....Is it possible to use something other than the acetate strips?...Would parchment or plastic film work?...I have not seen these for purchase here in France..Thanks in advance to you or your readers for any enlightenment!
ReplyDeleteWhoa! This looks amazing. Have never seen anything like this but we must change that around here soon.
ReplyDeleteBeautiful pictures! You have a lovely blog - following you now!
ReplyDeleteGorgeous photos, Nicole! I would easily devour that cake.
ReplyDeletelove that i can make the individual pieces of this cake and store as i go, with kids and a busy schedule i could do one thing a night and have a cake for sunday dinner
ReplyDeleteApples can be used in so many amazing ways. I bet this was fabulous!
ReplyDeleteDo you think that you could double the recipe, and freeze it in a cheesecake pan? I think that might be less work.
ReplyDeleteNow THAT is a fabulous idea...one could use small springform pans and freeze...It would seem practical if not able to locate the acetate strips...I'm going to have to try your tip sblb...thanks!
ReplyDeleteNot only does this cake sounds delicious, it looks absolutely gorgeous! What a great way to celebrate
ReplyDeleteThis definitely looks intimidating but I l-o-v-e the fact so many components of the cake can be made ahead of time. What great time savers! I've already got this printed out & hanging on my fridge...to make for my own birthday...in April :)
ReplyDeleteThanks for sharing. Drooling already!
What a goregeous cake! My husband is a huge fan of apple pie so this would be fun to try as an alternative.
ReplyDeleteOooh good to hear that you like complex recipes! I hope you try this one out :)
ReplyDeleteHi Donna! Yes, one of the other girls in the group successfully used overhead projector sheets in place of the acetate strips. Or maybe the parchment paper would work since it's stiff. Hope that helps some! Thank you for reading :)
ReplyDeleteThank you so much, Amy! :)
ReplyDeleteI'm so glad you found me! Thank you :)
ReplyDeleteOh absolutely! Everything can be stored so you could make one component a day, making the best Sunday dessert ever! :)
ReplyDeleteI love how versatile apples are too! Thanks for stopping by, Elizabeth!
ReplyDeleteYes, I bet you could do that! Just make sure to grease the sides of the pan well, or line it with parchment. What a great idea!
ReplyDeleteThank you, Vicki! :)
ReplyDeleteThat sounds like a great plan, Chelsea! I love baking my own birthday cakes too :)
ReplyDeleteThank you, Valerie! I hope you try the recipe for you and your husband! :)
ReplyDeleteThis looks INCREDIBLE! Could I just use a 6" round cake pan instead of having to get a cake ring? Thanks!!
ReplyDeleteWow. That's all I have.
ReplyDeleteHi Kelly! I don't think a cake pan would work because it would be nearly impossible to remove the cake. Like other readers suggested, you could certainly use a cheesecake pan (springform pan) since the ring pops off. I found my cake ring on Amazon and I know baking supply stores carry them too. I hope this helps some! Thanks so much for reading! :)
ReplyDelete:) Thank you, Claire!
ReplyDeleteThis cake looks soo cute! I love all the layers. And the flavors, yum! This is my kind of cake for sure.
ReplyDeleteThis looks like it could be the best cake ever. The layers are calling my name.
ReplyDeletethis looks amazing! i've been dying to try this recipe!
ReplyDeleteThanks for this. I made it for my birthday cake this past weekend and it was a big hit. Actually I made two, one to send home with my parents, as they have quite a few dinner parties and I thought they would enjoy serving this for the dessert course. They can't wait!
ReplyDeleteThese look and sound so yummy. Think I'll make some this weekend.
ReplyDeleteThis looks so wonderful! I'm just wondering how much time it took you to make it... I would like to make it but it seems like rather a big project -something for a peaceful weekend? Or can it be made in steps?
ReplyDeleteThanks for sharing excellent informations. Your website is so cool. I’m impressed by the details that you have on this blog. It reveals how nicely you perceive this subject. Bookmarked this website page, will come back for extra articles.
ReplyDeleteHi Vera! I'm so sorry for the delayed reply! I don't remember how long it took to make, but you can absolutely make it in steps. Each component can be stored until you assemble the whole cake together (the recipe specifies how to store). I know it may seem like a daunting cake, but it is so, so worth it! I hope you give it a try! :)
ReplyDeleteThis looks amazing and I am going to add it to my new post Mouth Watering Mondays, next Monday. Cheers, Tara
ReplyDeleteSorry my site is www.noshingwiththenolands.com if you would like to see the link back to your site. Cheers, Tara
ReplyDeleteYour photos are stunning and mouth watering!! Im def gonna make this cake! One question: How does one assemble this cake? Thank you for posting! :)
ReplyDeleteOpps, Im blind! Sorry! I found it! lol Thank you for posting! haha
ReplyDeleteCan I bake the cake in a 9x13in glass cake pan since a quarter sheet pan is the same size?
ReplyDeletecan't believe i'm the only person to have liked this. I tasted this cake and I had no idea what it was called. it was supposed to be for my mom but I got greedy and tasted it. ate the whole thing and my belly is aching with a very satisfied expression. man, i don't go crazy for apples but this really is to DIE for. goodness!!!!
ReplyDeletedo you REALLY think it's that good? I have made the birthday/carrot/and this cake and find them so-so. Have made the corn cookies, confetti, compost, marshmallow, grasshopper pie, crack, etc and waiting to be as amazed as you are. Hmmmmm
ReplyDeleteoh it looks so good! I think i'm going to try making this..
ReplyDeleteAlthough this cake turned out very well for me, I would suggest coming up with a more flavorful icing. I added cinnamon to spruce it up. Also I made the layers with three 8 inch round cake tins which was way easier. And I didn't find the freezing step necessary.
ReplyDeletethank you for posting the recipe! you make momofuku cakes look so beautiful! i'm jealous :)
ReplyDeleteHello! Quick question that's entirely off topic. Do you know how to make your site mobile friendly? My weblog looks weird when viewing from my iphone4. I'm trying to find a theme or plugin that might be
ReplyDeleteable to correct this problem. If you have any
suggestions, please share. Cheers!
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