Why Make This Recipe

Caramel Apple Cake is a delightful treat that combines the sweet flavors of caramel with the tartness of apples. It’s perfect for any occasion, whether you’re hosting a gathering or simply treating yourself. This cake is not only delicious but also has a lovely moist texture, making it a favorite among dessert lovers. The addition of caramel buttercream makes it even more irresistible!

How to Make Caramel Apple Cake

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:

Salted Caramel: In a small saucepan, combine 90 g of granulated sugar and 1 tbsp of water. Stir until the sugar is moist. Heat over medium until it turns a golden brown. Remove from heat and add 25 g of butter, 100 g of heavy cream, and a pinch of salt. Stir until smooth and set aside to cool.
Apple Cake: Preheat your oven to 180°C (350°F). Grease and flour two 9-inch round cake pans. In a bowl, mix together 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 of granulated sugar, 100 g of dark brown sugar, and 200 g of grated apples. Add 110 g of vegetable oil, 2 eggs, 140 g of sour cream, and 1 tsp of vanilla extract, mixing until well combined.
Gradually add the flour mixture to the wet ingredients, stirring until just combined. Divide the batter equally between the two pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
Caramel Buttercream: In a large bowl, beat 100 g of butter until creamy. Gradually add 165 g of powdered sugar until well mixed. Add 2-3 tsp of caramel and 1 tsp of vanilla extract, beating until smooth.
Assembling: Once the cakes are cool, place one layer on a serving plate. Spread a layer of caramel buttercream on top, then stack the second layer on top. Frost the top and sides of the cake with the remaining caramel buttercream.

How to Serve Caramel Apple Cake

Slice the Caramel Apple Cake into individual servings and enjoy it with a cup of coffee or tea. This cake can be served plain or with an extra drizzle of caramel on top for added sweetness.

How to Store Caramel Apple Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly and store it in the fridge for up to a week.

Tips to Make Caramel Apple Cake

Make sure your apples are fresh for the best flavor.
Room temperature ingredients help the cake mix well, so take out your eggs, sour cream, and butter ahead of time.
Allow the cake layers to cool completely before frosting to prevent melting the buttercream.

Variation

If you want to change it up, try adding nuts like pecans or walnuts to the batter for added crunch. You can also substitute different fruits like pears for a twist!

FAQs

Q: Can I use store-bought caramel sauce instead of making my own?
A: Yes, store-bought caramel sauce works well if you’re short on time.

Q: Is it possible to freeze the cake?
A: Yes, you can freeze the cake layers wrapped tightly. Just thaw before frosting and serving.

Q: How can I make it gluten-free?
A: You can substitute all-purpose flour with a gluten-free flour blend. Just make sure to check the proportions for best results.

Caramel Apple Cake