Caramel Apple Cake
A delightful treat that combines the sweetness of caramel with spiced apples, resulting in a moist and flavorful cake ideal for any occasion.
Ingredients
Dry Ingredients
- 3.5 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1.5 tsp Ground ginger
- 1 tsp Pumpkin pie spice
- 0.25 tsp Ground nutmeg
Wet Ingredients
- 1 cup Oil (canola or vegetable)
- 1.25 cups Brown sugar (packed light or dark)
- 0.25 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 4 Large Eggs (room temperature)
- 0.5 cup Sour cream (room temperature)
- 1 cup Buttermilk (room temperature)
Caramel and Apple Filling
- 1 cup White granulated sugar
- 4 TBSP Unsalted butter (room temperature and cubed)
- 0.5 cup Heavy cream
- 1 tsp Salt
- 0.5 tsp Pure vanilla extract
- 3 Apples (gala)
- 3 TBSP Unsalted butter
- 0.33 cup Brown sugar (packed light or dark)
- 1 tsp Ground cinnamon
- 1 TBSP Cornstarch
Frosting
- 2 cups Unsalted butter (room temperature)
- 4 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- 1 TBSP Salted caramel
- 1 tsp Ground cinnamon
Instructions
Preparation
- First, preheat your oven to 350°F (175°C) and grease and flour your cake pans.
- In a large bowl, mix together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, pumpkin pie spice, and ground nutmeg. Set aside.
- In another bowl, whisk together the oil, brown sugar, white granulated sugar, and pure vanilla extract until smooth.
- Add the eggs one at a time to the wet ingredients, mixing well after each addition.
- Incorporate the sour cream and buttermilk, stirring until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
Baking
- Pour the batter into prepared cake pans and smooth the tops. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile, make the salted caramel by combining heavy cream, salt, and pure vanilla extract in a saucepan. Heat until just simmering, then set aside.
- For the apple filling, melt the butter in a skillet. Add diced apples, brown sugar, ground cinnamon, and cornstarch. Cook until the apples are slightly softened.
Frosting and Assembly
- Make the cinnamon caramel frosting by beating the unsalted butter until creamy, then gradually mix in the powdered sugar, salted caramel, and ground cinnamon until smooth.
- Once the cakes are baked and cooled, layer them with the apple pie filling and frosting, stacking each layer securely.
- Frost the sides and top of the cake with the cinnamon caramel frosting.
Notes
Serve with whipped cream or vanilla ice cream. A drizzle of extra salted caramel on top adds an indulgent touch. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can be frozen for up to 3 months.