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Caramel Apple Cake Recipe

Caramel Apple Cake Recipe
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★★★★★

4.7 from 24 reviews

This Caramel Apple Cake is a moist and flavorful dessert featuring grated apples folded into a spiced cake batter, topped with a rich caramel buttercream and drizzled with homemade salted caramel sauce. Perfect for fall or any occasion, this cake combines the warmth of cinnamon and allspice with the lusciousness of caramel, creating a delightful balance of flavors and textures.

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 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 teaspoon vanilla extract

Caramel Buttercream

  • 100 g butter, room temperature
  • 165 g powdered sugar
  • 2–3 teaspoons caramel (from salted caramel sauce)
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Salted Caramel: In a medium saucepan, combine the granulated sugar and water, stirring to wet all the sugar and spreading it into an even layer for even melting. Heat over medium-high until the sugar melts and turns golden brown, stirring occasionally. Reduce heat to medium, stir in butter until melted, then slowly whisk in the heavy cream in small additions, stirring constantly to handle bubbling. Turn off heat, add a pinch of salt and mix. Transfer to a shallow bowl and cool in the fridge until room temperature, about 30-60 minutes.
  2. Prepare Apple Cake Batter: Preheat oven to 170ºC (340ºF) conventional and line a 22×22 cm square baking pan with parchment paper. Grate apples and set aside. In a large bowl, sift together all dry ingredients: flour, baking powder, baking soda, salt, cinnamon, allspice, granulated sugar, and dark brown sugar; stir to combine. In another bowl, whisk together vegetable oil, eggs, sour cream, and vanilla extract until smooth. Pour wet ingredients into dry, add grated apples, and gently fold together until no flour lumps remain.
  3. 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. Remove from oven and let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  4. Make the Caramel Buttercream: Sift powdered sugar and set aside. Beat butter in a stand mixer or with a hand mixer on medium-high speed for 4 minutes until creamy. Scrape bowl sides and beat an additional 2 minutes. Gradually add powdered sugar, vanilla extract, and 2-3 teaspoons of cooled caramel in two increments, mixing each until fully incorporated. Scrape sides again and mix for a final 1 minute on low speed.
  5. Assemble the Cake: Place cooled cake on a serving plate. Spread the caramel buttercream evenly over the top. Drizzle additional caramel sauce on top and swirl gently with a spoon or offset spatula to create a marbled effect. Store any leftover caramel in an airtight container in the refrigerator for up to one month.

Notes

  • If you prefer, you can substitute store-bought caramel sauce for the homemade salted caramel.
  • Ensure all wet ingredients are at room temperature for a smooth batter.
  • Grating apples finely helps them incorporate better into the batter for even moisture and flavor.
  • Use a digital scale for best measurement accuracy, especially important in baking.
  • Store the cake refrigerated if not consumed within a day, bringing to room temperature before serving for best flavor.
  • The salted caramel can be kept refrigerated for up to 1 month and reheated gently before use.

Nutrition

Keywords: caramel apple cake, salted caramel, caramel buttercream, apple cake, fall dessert, spiced cake

Find it online: https://topreci.com/caramel-apple-cake-recipe-2/