2-1/4 Cup flour
1-1/2 cups plus 1/3 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
4 sticks (1 pound) plus 3 tablespoons unsalted butter, softened
3 large eggs plus 2 large egg yolks
1/2 cup plus 3 tablespoons heavy cream
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
3 crisp apples–peeled and thinly sliced lengthwise
1-1/2 cups confectioners sugar
1 cup store bought carmel sauce
1. Preheat oven to 350*. Generously grease and flour two 9-inch round cake pans. Using an electric mixer, combine the flour, 1-1/2 cups granulated sugar, the baking powder and salt. Mix in 2 sticks of butter at low speed until the mixture is crumbly.
2. In a medium bowl, wisk together the eggs, egg yolks, 1/2 cup cream, applesauce and vanilla. Mix into the flour-butter mixture at medium speed until smooth, about 1 minute.
3. Divide the batter between the prepared pans. Bake until springy to the touch and a toothpick inserted into the center comes out with moist crumbs, 25 to 20 minutes. Transfer to a rack to call for 10 minutes. Run a knife around the edges of the cake to release the layers, invert onto the rack and let cool completely.
4. In a medium skillet, melt 3 tablespoons butter over medium-low heat. ADd the apple slices and remaining 1/3 cup granulated sugar and cook, stirring often, until the apples are tender and the juice is syrupy, about 15 minutes. Stir in the remaining 3 tablespoons cream and simmer for 3 minutes. Remove from heat and let cool.
5. Meanwhile, using an electric mixer, beat the remaining 2 sticks of butter and the confectioners’ sugar until light and creamy. With the mixer on low, slowly mix in the caramel sauce.
6. Place 1 cake layer on a cake platter; spread the apple filling evenly on top, then cover with the remaining cake layer. Using an offset spatula or butter knife, cover the top and sides of the cake with the caramel frosting, swirling the top to make a decorative pattern.
