Caramel-Apple Crepe Cake with Bourbon-Spiked Caramel & Pecans
February 6, 2017
2 tablespoons unsalted butter
6 small apples, peeled, cored and sliced into 1/4-inch wedges
3/4 cup brown sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon salt
8 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon cinnamon
1/4 teaspoon ground clove
1/2 cup caramel topping (a thick, spreadable variety works well)
2 tablespoons bourbon
1/2 cup pecans, toasted and chopped
Although it is small in diameter, this tall cake easily serves 4 to 6 people.
- While the crepe batter rests, make the fillings.
- Melt the butter in a large non-stick skillet over medium-high heat. Add apples and cook until apples begin to brown, about 5 minutes, stirring carefully to keep apples in wedge shape.
- Add 1/2 cup brown sugar, vanilla and salt, and simmer until the apples are softened, almost all liquid has evaporated, and the sugar is thick and syrupy, 5 to 7 minutes longer. Transfer to a large bowl and set aside to cool.
- Beat together cream cheese, remaining 1/4 cup brown sugar, heavy cream, cinnamon and clove until smooth.
- Heat caramel and bourbon in a small pot until just simmering. Set aside to cool slightly.
- Place 1 crepe on a serving dish, spread with approximately 1 tablespoon of cream cheese filling and top with approximately 10 apple wedges, arranging them near the edges of the crepe like a fan. Repeat with remaining crepes and filling, ending with a plain crepe on top.
- Drizzle caramel over the top of crepe cake allowing it drip down the sides, then sprinkle with peacan, allowing some to fall around the bottom of the cake. Let cool before serving.