2 granny smith apple
3 cup all-purpose flour, plus more for dusting
1 cup vegetable oil
1 ½ cup golden brown sugar
1 cup granulated sugar
4 Eggland's Best eggs, large, at room temperature
½ cup sour cream, room temperature
1 tbsp pure vanilla extract
2 ½ tsp baking powder
1 ½ tsp baking soda
2 tsp ground cinnamon
1 ½ tsp apple pie spice
1 tsp sea salt
cooking spray (pam)
4 cake pan
Preheat the oven to 350°F (176°C). Spray with vegetable oil spray, dust with flour and line four 6-inch round cake pans with parchment paper.
In a large bowl, whisk together the oil, sugars, eggs, sour cream, vanilla, and diced apples until well combined, then set aside.
Sift together the flour, baking powder, baking soda, spices, and salt into the bowl of your stand mixer that has been fitted with the paddle attachment.
Set your mixer to a low speed and slowly pour in the wet ingredients. Increase the mixer speed to medium and beat until smooth, no longer than 1 minute. Be sure not to over-beat the batter, as it may cause the cakes to deflate while baking.
Divide the cake batter equally among the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of a cake comes out clean and the cake has pulled away from the edges slightly. Remove from the oven and allow the cakes to cool in their pans for approximately 15 minutes before inverting onto wire racks or a clean countertop. Allow the layers to cool completely before filling and decorating.
Fill and frost with spiced caramel Italian meringue buttercream and drizzle with caramel between each layer. Add caramel to the top of the cake and freshly sliced apple wedges for decoration if desired