Caramel Apple Cake
A delightful dessert that combines sweet caramel and tangy apples, perfect for any occasion.
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.
Notes
Serve with a scoop of vanilla ice cream or whipped cream. Store in the fridge for up to 5 days or freeze slices for up to 3 months. Use tart apples for a balanced flavor.