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+ servings

Bohemian Apple Layer Cake


  • Apple Cake
  • 2 ¾ cups whole-grain Kamut flour
  • 2 Tbsp + 2 tsp unsweetened cocoa powder
  • ¾ tsp baking soda
  • ¾ tsp sea salt
  • ¾ tsp ground cinnamon
  • ¾ tsp cloves
  • ¾ tsp ground nutmeg
  • ¾ tsp allspice
  • cup unsalted butter, at room temp
  • 1 ½ cups natural sugar (Sugar in the Raw or Turbinado)
  • 3 large eggs, at room temp
  • 2 cups applesauce
  • 1 ½ cups finely chopped pitted prunes
  • 1 cup golden raisins
  • 1 cup finely chopped walnuts
  • 3 cups firm tart apples, peeled, cored, and diced into large chunks

  • Prune Compote
  • 3 ⅓ cups pitted prunes
  • 1 cup light-bodied red wine
  • cup brandy
  • 3 Tbsp natural sugar (Sugar in the Raw or Turbinado)
  • 1 vanilla bean, halved and seed scraped
  • 1 cinnamon stick
  • peel of 1 orange
  • 3 cups apple butter

  • Cider Frosting
  • 2 cups apple cider
  • ½ cup rye whiskey
  • 1 cinnamon stick
  • 1 clove
  • ¼ cup coconut sugar
  • 1 cup unsalted butter, at room temp
  • cup chopped white chocolate, melted and cooled
  • 1 cup walnuts, toasted and chopped



  • Preheat the oven to 350° F
  • Grease a 10" round cake pan and dust with flour.
  • Sift together the flour, cocoa powder, baking soda, salt, cinnamon, cloves, nutmeg, and allspice in a medium bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined (~ 2 minutes). Add the eggs, one at a time, scraping down the bowl after each addition.
  • Reduce the mixer speed to medium-low and add the flour mixture in three additions, alternating with the applesauce and scraping down the bowl after each addition. With a rubber spatula, fold in the prunes, raisins, walnuts, and apples
  • Transfer the batter to the prepared pan, smoothing the top, and bake for 1 hour, until the cake springs back when touched and a cake tester inserted into the center comes out clean. Transfer to a wire rack and let cool for 1 hour, then run a thin knife around the edge of the pan and unfold the cake onto a wire rack.
  • To make the compote: In a medium, heavy-bottomed saucepan over medium-high heat, combine the prunes, wine, brandy, sugar, vanilla bean, and seeds, cinnamon stick, and orange peel and cook, stirring occasionally, until the mixture boils.
  • Reduce to a simmer and cook until the prunes are soft and the liquid is reduced by half (~ 30 minutes). Let cool, then transfer to a food processor and process into a thick paste (The compote can be stored in the refrigerator up to 2 weeks)
  • With a long serrated knife, cut the cake lengthwise into four equal layers. Place one layer on a plate or cake stand. With an offset spatula, spread ⅓ of the prune compote over the cake, then top with 1 cup apple butter, spreading evenly
  • Top with a second cake layer and spread with ½ the remaining compote and 1 cup apple butter. Add a third layer, topping with the remaining compote and apple butter. Top with the final cake layer and refrigerate for 1 hour.


  • In a small saucepan over medium-high heat, combine the cider, whiskey, cinnamon stick, and clove. When the liquid is hot, whisk in the sugar until dissolved, then lower the heat to medium and continue simmering until the liquid has reduced to 1/4 cup; it will be thick and syrupy.
  • Remove the clove and cinnamon stick and let cool to room temperature (The syrup can be tired in the refrigerator for up to 1 week)
  • In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until soft and creamy. Beat in the white chocolate. Add the cider syrup and beat until combined.
  • With an offset spatula, frost the cake with a very thin layer of frosting. Return the cake to the refrigerator and let chill for 30 minutes. Finish the cake with the remaining frosting and pat the sides of the cake with the chopped walnuts, pressing to adhere.
  • Remove the cake from the refrigerator 2 hours before serving to bring to room temperature. The cake will keep, refrigerated, for up to 4 days