Apple Pie Layer Cake

Name: Apple Pie Layer Cake
Yield: makes 1 (6-inch) layer cake, 5 to 6 inches tall; serves 6 to 8
Ingredients: 1 recipe Barely Brown Butter Cake (recipe follows); 1 recipe Apple Cider Soak (recipe follows); 1 recipe Liquid Cheesecake (page 149); 1/2 recipe Pie Crumb (page 79); 1 recipe Apple Pie Filling (recipe follows); 1/2 recipe Pie Crumb Frosting (recipe follows); 1 (6-inch) cake ring; 2 strips acetate, each 3 inches wide and 20 inches long

December 14, 2011

Image may contain Cutlery Fork Pottery and Saucer

Photo by Chelsea Kyle

When we opened Ko, we did so with a deep-fried apple pie. It resonated so much with people that we decided to use the apple pie as inspiration for a cake. We already had the crumb-into-ganache-into-frosting down and we loved the pie crumb we had developed for a few Noodle Bar and Ko desserts seasons before. This cake will make you seem like a genius, though all you are doing is layering apple pie fixins between layers of slightly nutty (with brown butter) cake. Leftovers make especially delicious impromptu cake truffles (see page 122).

Recipe notes

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