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Sweet and spicy, this layered apple cake is topped with a browned butter frosting. You won't want to substitute margarine; butter browns best and offers the most flavor.
Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon; mix well. Add applesauce, oil and eggs; blend at low speed until moistened. Beat 2 minutes at high speed. Stir in pecans. Pour batter into greased and floured pans.
Bake at 350 degrees F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans; cool 45 minutes or until completely cooled.
In small heavy saucepan over medium heat, heat butter until light golden brown, stirring constantly. Remove from heat; cool. In large bowl, combine powdered sugar, 4 tablespoons of the apple juice and the browned butter; blend at low speed until moistened. Continue beating until well blended, adding additional apple juice for desired spreading consistency.
To assemble cake, place 1 cake layer, top side down, on serving plate; spread evenly with about 1/4 of frosting. Top with remaining cake layer, top 1/4 of frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting. Garnish with purchased brittle, if desired.
High altitude: Decrease sugar to 1 3/4 cups. Bake at 375 degrees F for 25 to 35 minutes.
