-
1
Prepare Filling: Bring first 4 ingredients to a light boil in a Dutch oven over medium-high heat. Reduce heat to medium-low, and simmer, stirring often, 25 to 30 minutes or until apples are tender and juices thicken. Discard lemon slices. Cool completely (about 2 hours). Cover and chill until ready to use.
-
2
Prepare Cake: Lightly grease disposable cake pans with cooking spray; line bottoms of pans with parchment paper, and lightly grease parchment paper.
-
3
Preheat oven to 350u00b0. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition.
-
4
Stir together apple pie spice and 2 3/4 cups flour in a medium bowl; stir together buttermilk and baking soda in a small bowl. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
-
5
Stir together pecans and remaining 1/4 cup flour. Fold pecan mixture and apple butter into batter.
-
6
Beat egg whites at high speed with an electric mixer until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites.
-
7
Divide cake batter among prepared pans, spreading with an offset spatula.
-
8
Bake at 350u00b0 for 7 minutes; rotate pans from top rack to bottom rack. Bake 7 to 9 more minutes or until a wooden pick inserted in center comes out clean.
-
9
Remove cake layers from oven, and brush each with 2 to 3 Tbsp. warm Apple Cider Glaze. (Reserve remaining glaze.) Cool cake layers in pans on wire racks 10 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 30 minutes).
-
10
Assemble Cake: Place 1 layer, glaze-side up, on serving platter. Top with 1 1/2 cups filling. Repeat with remaining layers and filling. Top last layer with any remaining filling, and drizzle cake with desired amount of reserved Apple Cider Glaze.
