Description
A delightful cake combining sweet caramel with tart apples, perfect for gatherings and desserts.
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
Instructions
- 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 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. Mix flour, baking powder, baking soda, salt, cinnamon, and all spice in a bowl.
- In another bowl, whisk together 100 g of granulated sugar, 100 g of dark brown sugar, and 200 g of grated apples. Add vegetable oil, eggs, sour cream, and vanilla extract, mixing until well combined.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined. Divide the batter 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: Beat 100 g of butter until creamy. Gradually add 165 g of powdered sugar, mixing until well combined. 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 caramel buttercream on top, then stack the second layer. Frost the top and sides with remaining buttercream.
Notes
Store leftovers in an airtight container for up to three days at room temperature or in the fridge for up to a week.