I used a 10.6 ounce jug of “Shake and Pour” pancake mix for the funnel cake. If you’d like to use the same shortcut, look for the brand that only requires the addition of water to the mix. Add 3 extra tablespoons of flour to the bottle before mixing. Heat about 1 1/2” of oil in a pan to 375°F and pour the batter in with a funnel, or do as I do and use a disposable pastry bag with the tip snipped. Fry until golden and drain on paper towels. If you have Bake Even strips, then I suggest using them for the “Fried Oreo” and Cornmeal Cake layers.
1/2cup100g vegetable oil or light-tasting olive oil
2teaspoonsmaple extractI like Frontier brand
Cornmeal Cake Syrup
1cup200g sugar
1cup8 oz. water
2teaspoonsmaple extract
Caramel Apple Layers
Fried apples
4tablespoons56g unsalted butter
1/2cup105g brown sugar
4large Granny Smith apples
1tablespooncinnamon
Cake
1/2cup113g unsalted butter, softened
3/4cup150g sugar
2large eggs
1teaspoonvanilla extract
1cup2 tablespoons145g all-purpose flour
1/2teaspoonsalt
2teaspoonsbaking powder
1/2cup4.3 oz. sour cream
1/4cup2 oz. whole milk
Dulce de leche frosting
1cup226g unsalted butter, softened
1can13.4 ounces prepared dulce de leche
1poundpowdered sugar
1teaspoonfine grain sea salt
Inthe bowl of an electric mixercream together the butter and dulce de leche. Add the powdered sugar and mix on low until combined. Add the sea salt and whip for 5 minutes, or until light and fluffy.
Cover the frosting with a damp towel to prevent it from crusting.
Assembly
6frozen soft pretzels with saltbaked
Prepared funnel cakesee headnote
Powdered sugar
Instructions
Make the “Fried” Oreo Layer
Preheat the oven to 350°F.
Grease and flour an 8-inch cake pan, or use flour-based baking spray. Line the bottom with parchment paper.
Arrange the Oreos on the bottom of the cake pan.
In a large bowl cream together the butter and sugar; add the egg and vanilla. Mix well.
In a separate bowl mix together the flour, baking powder, and salt.
Add the flour mixture to the butter mixture alternately with the milk, begin and end with the flour mixture. Pour the batter over the Oreos into the prepared pan. Bake for 22-25 minutes, or until the cake springs back when pressed in the center.
Make the Cornmeal Cake and Syrup
Preheat oven temperature to 325°F. Grease and line an 8-inch pan with parchment paper and set aside.
Sift together flour, cornmeal, baking soda and salt.
Beat the eggs with sugar until thick and frothy, about 3 minutes. Add the maple syrup, oil and extract. Whisk in the dry ingredients and beat until just combined.
Pour the batter into the prepared pan and bake for 45 to 50 minutes or until the center springs back when lightly pressed. Let cool on a wire rack for 5 minutes. Place a large sheet of aluminum foil in the cake pan and return the cake to the pan.
Prepare the syrup: Heat the sugar and water in a saucepan over medium heat until the sugar is dissolved and the mixture is hot but not boiling. Add the maple extract; stir. Pour the maple syrup over the entire cake. Fold the aluminum foil over the cake and let stand until the syrup is well absorbed, about 1 hour.
Make the Fried Apple Cakes
Grease two 8-inch cake pans. Cut two 9-inch circles of parchment paper and fit to the bottom of the pans. The paper will come up the sides of the pan a little.
Fry the apples: Melt the butter in a non-stick skillet over medium heat. Add the brown sugar and cook until the sugar dissolves. Stir in the apple slices. Cover the pan and cook until apples release their juices, about 5 minutes. Mix in the cinnamon and cook uncovered until the apples are tender, about 10 minutes. Divide the apples between the cake pans.
Make the cake: Preheat the oven to 350°F.
In the bowl of an electric mixer, cream together the butter and sugar. Add the eggs and vanilla extract.
Whisk together the flour, salt, and baking powder in a small bowl and set aside. In a separate small bowl, combine the sour cream and milk. Add the flour and sour cream mixture alternately to the butter mixture; begin and end with flour. Pour the batter over the apples in the cake pans.
Bake for 30-40 minutes, or until the top is golden brown and the center springs back when pressed. Some apples are juicier than others, so baking times may vary (just keep an extra eye out for doneness!). Turn the cakes out onto two large plates and let cool.
Dulce de Leche Frosting
In the bowl of an electric mixer, cream together the butter and dulce de leche. Add the powdered sugar and mix on low until combined. Add the sea salt and whip for 5 minutes, or until light and fluffy.
Cover the frosting with a damp towel to prevent it from crusting.
Assembly
Turn the Oreo layer onto a cake plate so that the Oreos are facing upward. Gingerly turn the apple layer upside down on top of the Oreo layer (If some apple escape it is okay! Eat them and carry on). Top the apple layer with the cornmeal cake. And lastly (again, gingerly!) turn the final apple cake layer upside down on the cornmeal layer.
Cover the cake with a crumb coat of frosting and refrigerate until firm, about 30 minutes. Frost the cake again with a generous amount of frosting, leveling the top and smoothing the edges as you go.
While the frosting is still tacky, press the pretzels into the sides of the cake. Use leftover icing to adhere them if necessary. Top the cake with the funnel cake and generously dust with powdered sugar.
Serve immediately. This cake is delicious on its own, but a side of fresh strawberries and whipped cream is even better!