Apple Spice Layer Cake with Caramel Frosting

Steps

1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment.
2. Peel and coarsely grate the apple, then set it aside with its juices. Toast the pecans in a dry skillet over medium heat for 4–5 minutes until fragrant, cool, and chop.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and three-quarters of the salt.
4. In a large bowl, whisk two-thirds of the brown sugar with the granulated sugar, canola oil and eggs until smooth and slightly thickened, about 1 minute. Whisk in the applesauce and half of the vanilla.
5. Stir the flour mixture into the wet mixture just until no dry streaks remain, then fold in the grated apple and its juices.
6. Divide the batter evenly between the pans. Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
7. Cool the layers in the pans for 10 minutes, then turn them out onto a rack, peel off the parchment and cool completely, about 1 hour.
8. For the frosting, melt the butter in a small saucepan over medium heat. Stir in the remaining one-third of the brown sugar, the heavy cream and the remaining quarter of the salt, bring to a boil and simmer 2 minutes, stirring. Pour into a bowl and cool until just warm, about 30 minutes.
9. Beat the remaining half of the vanilla into the caramel, then beat in the powdered sugar a little at a time until thick, smooth and spreadable.
10. Set one cake layer on a plate and spread about one-third of the frosting over it. Top with the second layer, then spread the remaining two-thirds of the frosting over the top and sides.
11. Scatter the toasted pecans over the top, let the frosting set for 15 minutes, and cut into 12 slices.