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Caramel Apple Cake Recipe

Caramel Apple Cake Recipe
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★★★★★

4.7 from 23 reviews

A delightful Caramel Apple Cake featuring a moist apple-infused batter layered with salted caramel and finished with a luscious caramel buttercream frosting. Perfect for fall or any occasion where you crave a rich, sweet, and comforting dessert.

Ingredients

Scale

Salted Caramel

  • 90 g granulated sugar
  • 1 tablespoon water
  • 25 g butter
  • 100 g heavy cream
  • Pinch of salt

Apple Cake

  • 240 g all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 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 teaspoon vanilla extract

Caramel Buttercream

  • 100 g butter, room temperature
  • 165 g powdered sugar
  • 2–3 teaspoons caramel
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Salted Caramel: In a medium saucepan, combine granulated sugar and water, stirring to moisten all the sugar evenly. Flatten into an even layer. Heat over medium-high, melting the sugar until it turns golden brown, stirring occasionally to ensure even melting.
  2. Add Butter and Cream: Reduce to medium heat, stir in butter until melted and incorporated. Gradually add heavy cream, stirring continuously as it bubbles vigorously. Continue stirring until caramel thickens slightly.
  3. Finish Salted Caramel: Remove from heat, add a pinch of salt, stir, and transfer to a shallow bowl. Cool in the fridge for 30-60 minutes until room temperature.
  4. Prepare Apple Cake Batter: Preheat oven to 170ºC (340ºF) conventional. Line a 22×22 cm square pan with parchment paper. Grate apples and set aside.
  5. Combine Dry Ingredients: In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, allspice, granulated sugar, and dark brown sugar. Stir to combine evenly.
  6. Mix Wet Ingredients: In a separate bowl, whisk vegetable oil, eggs, sour cream, and vanilla extract until well combined.
  7. Combine Wet and Dry: Pour wet mixture into dry ingredients, add grated apples, and gently fold together until no flour lumps remain. Avoid overmixing.
  8. Bake the Cake: Pour batter into prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool the Cake: After baking, let cake cool in pan for 10 minutes before gently removing it from the pan. Allow to cool completely on a wire rack.
  10. Prepare Caramel Buttercream: Sift powdered sugar and set aside. Beat butter with a mixer on medium-high for 4 minutes until creamy. Scrape sides and mix an additional 2 minutes.
  11. Add Sugar, Vanilla, and Caramel: Gradually add powdered sugar, vanilla extract, and caramel in two parts, beating well after each addition. Scrape bowl sides.
  12. Final Mix: Mix the buttercream on low speed for 1 minute to achieve a smooth, fluffy texture.
  13. Assemble the Cake: Place the cooled cake on a serving dish. Spread caramel buttercream evenly over the top. Drizzle remaining caramel over the buttercream and gently swirl with a spatula. Store leftover caramel in an airtight container in the fridge for up to 1 month.

Notes

  • Ensure all wet ingredients are at room temperature to prevent curdling and ensure even mixing.
  • Use a digital scale to weigh ingredients for precision baking.
  • If preferred, store-bought salted caramel can replace homemade caramel.
  • Do not overmix the batter to keep the cake tender and moist.
  • Store the assembled cake in the refrigerator and bring to room temperature before serving for best flavor and texture.
  • Leftover caramel can be used as a sauce for ice cream or coffee.

Nutrition

Keywords: caramel apple cake, caramel cake, apple dessert, fall desserts, salted caramel, buttercream frosting

Find it online: https://freshrecipehub.com/caramel-apple-cake-recipe/