It’s a caramel apple spice masterpiece!
Betheny Tomseth has a way that any one can make this cake.
This is a double recipe. It makes about 3 8-9 inch cake rounds. I used 7 inch pans so I had some extra batter.
1 box of Spice cake mix
2 sm. packages of Butterscotch Pudding mix
2 C. Sour Cream
1 C. Water
1 C. Vegetable Oil
1. Pre-heat oven to 350 degrees.
2. Combine all ingredients in a large mixing bowl and mix until well combined.
3. Pour batter into lined cake pans.
4. Bake at 350 for about 45 min. or until a toothpick that has been inserted into the center of the cake comes out clean.
5. Let cool completely.
From-Scratch Apple Preserves
4 Granny Smith Apples
2 Tbs. Butter
1/2 C. Brown Sugar
1 Tbs. Cornstarch
1/2 tsp. Cinnamon
Pinch of salt
1. Peel and slice apples very thin. (Slicing them thinly will speed up the cooking process.) Set aside.
2. Combine Brown Sugar, Cornstarch, Cinnamon and salt into a medium bowl. Set aside.
3. Place Apples, Brown Sugar mixture, and Butter into a large pan and cook on medium heat for about 30 min, then place the lid on the pan and cook on low for another 15 minutes until apples begin to appear more translucent and are very soft. Let cool.
4. Place mixture in a food processor and process until the desired consistency. If you do not have a food processor, dice cut apples very small before cooking and turn it into a chutney!
1-2 cans of Sweetened Condensed Milk
1. Place 1-2 cans of Sweetened Condensed Milk into a pot on the stove. (Make sure to peel off the label off first!)
2. Make sure the water covers the top of the can(s) at all times. Keep checking on it and re-filling if necessary.
3. Bring water to a boil then once it reaches a boil, turn it down to a simmer and let the cans cook for 4 hours.
4. Turn off heat and let cans cool in the water for at least 1 hour.
5. Very carefully remove cans from the water and let them cool in the refrigerator for at least 2 hours or overnight.
6. Open cans and enjoy your caramel!
Swiss Meringue Buttercream
9 egg whites
1 1/2 C. Sugar
2 1/2 C. Butter (5 sticks)
Flavoring of your choice. I always go for 1 Tbs. of good quality Vanilla Extract.
1. Cube butter and set aside so that the butter can come to room temperature.
2. Separate egg whites into your mixing bowl.
3. Add sugar to egg whites and whisk over a double broiler. (I just put my stand mixing bowl over a smaller pot of simmering water.) for about 3-4 min. or until your mixture reaches 140′.
This will heat the eggs to a safe temperature and it will also dissolve that sugar.
4. Place your bowl back on your stand mixer and attach the whisk attachment.
5. Whisk on medium high to high for about 7 min. or until stiff peaks form and your meringue is very glossy.
6. With your stand mixer on medium high, add butter cubes a couple at a time until all your butter has been added and your Swiss Meringue Buttercream forms into a silky, smooth texture. About 2-3 minutes.
Note: It is completely normal for Swiss Meringue to separate or appear to curdle during this process. Just keep beating until it all comes together. If it does not come together after a minute or two, place mixture in the refrigerator for about 15 min then mix again.
7. Add any flavoring you like and mix again until combined.
Find more from Betheny on Instagram @apothecakery and click here to view her new YouTube channel!