As we emerge from the week that worships pie, I decided to make these apple spice cakes for the pie-fatigued among us.  I’m still not ready to put an end to my Thanksgiving eating habits, so two cakes were better than one!

I used an apple spice cake recipe from Tessa Huff’s book “Layered” and chose to frost with cinnamon flavored American buttercream icing.  Each cake is three layers.

The first cake featured below has an in-between layer of apple cider caramel.  Drizzling the caramel on top was the best part of the process.  This cake was perfect for finishing off a meal of better-the-second-day leftovers.

The second cake reminds me of the fluffy scarf that I used in its photo shoot… little puffs of buttercream icing made for a simple but elegantly soft look.  Although I’ve been known to eat just about every flavor of treat for breakfast, this cake was the better choice for pairing with your morning coffee.