Caramel Apple Cake is a delightful treat that perfectly marries the flavors of sweet caramel and tangy apples. This cake is not only simple to make but also versatile, allowing for countless customizations. Whether you’re celebrating a special occasion or simply want a comforting dessert, Caramel Apple Cake is sure to satisfy your cravings and impress your guests.
Recipe Information
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 3 g
Carbohydrates: 54 g
Fat: 15 g
Fiber: 1 g
Sugar: 25 g
Sodium: 180 mg
Why Make Caramel Apple Cake
There are many reasons to try your hand at baking Caramel Apple Cake. Not only is it a delicious dessert, but it also brings the warmth and comfort of home-baked goodness. Combining fresh apples with a rich caramel flavor makes this cake a wholesome choice for dessert. Plus, it is customizable, so you can tweak the ingredients to your liking or dietary needs.
How to Make Caramel Apple Cake Step by Step
Ingredients
90 g granulated sugar
1 tbsp water
25 g butter
100 g heavy cream
Pinch of salt
240 g all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground all spice
100 g granulated sugar
100 g dark brown sugar
200 g apples (grated)
110 g vegetable oil (room temperature)
2 eggs (room temperature)
140 g sour cream (14-18% room temperature)
1 tsp vanilla extract
100 g butter (room temperature)
165 g powdered sugar
2-3 tsp caramel
1 tsp vanilla extract
Directions
To make the SALTED CARAMEL, combine 90 g of granulated sugar and 1 tablespoon of water in a saucepan. Cook over medium heat until the sugar dissolves and turns a deep amber color. Remove from heat and stir in 25 g of butter, 100 g of heavy cream, and a pinch of salt. Set aside to cool.
For the APPLE CAKE, preheat your oven to 350°F (175°C). In a bowl, mix 240 g of all-purpose flour, 1 1/4 tsp of baking powder, 1/4 tsp of baking soda, 1/2 tsp of salt, 1 tsp of ground cinnamon, and 1/4 tsp of ground all spice. In another bowl, whisk together 100 g granulated sugar, 100 g dark brown sugar, 200 g of grated apples, 110 g vegetable oil, 2 room-temperature eggs, 140 g sour cream, and 1 tsp of vanilla extract. Gradually add the dry ingredients and mix until just combined. Pour the batter into a greased cake pan and bake for 30 minutes or until a toothpick comes out clean.
For the CARAMEL BUTTERCREAM, beat 100 g of room-temperature butter until fluffy, then gradually add 165 g of powdered sugar and 2-3 tsp of caramel along with 1 tsp of vanilla extract. Beat until creamy and smooth.
Once the cake is completely cooled, ASSEMBLE by frosting the top with caramel buttercream and drizzling additional caramel sauce over the top.
How to Serve Caramel Apple Cake
For the perfect serving of Caramel Apple Cake, consider pairing it with a scoop of vanilla ice cream or a dollop of fresh whipped cream. A side of warm caramel sauce can elevate the experience even further. You could also serve it alongside a light salad to balance the sweetness.
How to Store Caramel Apple Cake
To store your Caramel Apple Cake, keep it covered in the refrigerator for up to 5 days. For long-term storage, you can freeze slices wrapped tightly in plastic wrap for up to 3 months. When ready to enjoy, simply thaw the slices in the fridge overnight and reheat in the microwave if desired.
Expert Tips for Cooking Caramel Apple Cake
- Use tart apples like Granny Smith for a nice balance of sweetness.
- Make sure all your ingredients are at room temperature for the best texture.
- Don’t overmix the batter; this keeps your cake light and fluffy.
- Allow the cake to cool completely before frosting to prevent melting.
- Experiment with different spices or add chopped nuts to the batter for extra texture.
Delicious Variations of Caramel Apple Cake
- Add a pinch of cardamom for a spicier kick in the flavor profile.
- Incorporate nuts like walnuts or pecans for added crunch.
- For a citrus twist, include the zest of an orange or lemon in the batter.
Conclusion
Give this Caramel Apple Cake a try; it’s a delightful balance of sweet and tart flavors that anyone can appreciate. Its easy preparation and versatile nature make it a must-bake recipe for any occasion. Don’t miss out on this luxurious treat!
Caramel Apple Cake
Ingredients
For the Salted Caramel
- 90 g granulated sugar
- 1 tbsp water
- 25 g butter
- 100 g heavy cream
- Pinch salt
For the Apple Cake
- 240 g all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground all spice
- 100 g granulated sugar
- 100 g dark brown sugar
- 200 g apples (grated)
- 110 g vegetable oil (room temperature)
- 2 eggs (room temperature)
- 140 g sour cream (14-18% room temperature)
- 1 tsp vanilla extract
For the Caramel Buttercream
- 100 g butter (room temperature)
- 165 g powdered sugar
- 2-3 tsp caramel
- 1 tsp vanilla extract
Instructions
Make the Salted Caramel
- Combine 90 g of granulated sugar and 1 tablespoon of water in a saucepan. Cook over medium heat until the sugar dissolves and turns a deep amber color.
- Remove from heat and stir in 25 g of butter, 100 g of heavy cream, and a pinch of salt. Set aside to cool.
Prepare the Apple Cake
- Preheat your oven to 350°F (175°C).
- In a bowl, mix 240 g of all-purpose flour, 1 1/4 tsp of baking powder, 1/4 tsp of baking soda, 1/2 tsp of salt, 1 tsp of ground cinnamon, and 1/4 tsp of ground all spice.
- In another bowl, whisk together 100 g granulated sugar, 100 g dark brown sugar, 200 g of grated apples, 110 g vegetable oil, 2 room-temperature eggs, 140 g sour cream, and 1 tsp of vanilla extract.
- Gradually add the dry ingredients and mix until just combined.
- Pour the batter into a greased cake pan and bake for 30 minutes or until a toothpick comes out clean.
Make the Caramel Buttercream
- Beat 100 g of room-temperature butter until fluffy, then gradually add 165 g of powdered sugar and 2-3 tsp of caramel along with 1 tsp of vanilla extract.
- Beat until creamy and smooth.
Assemble the Cake
- Once the cake is completely cooled, frost the top with caramel buttercream and drizzle additional caramel sauce over the top.
