Description
This Caramel Apple Cake combines the comforting flavors of grated apples and warm spices with luscious homemade salted caramel and creamy caramel buttercream frosting. The moist apple-infused cake is baked to perfection and topped with a smooth caramel buttercream, making it an irresistible dessert perfect for fall gatherings or any special occasion.
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 teaspoon salted caramel
- 1 teaspoon vanilla extract
Instructions
- Prepare Salted Caramel: In a medium saucepan, combine granulated sugar and water, stirring to wet all sugar evenly. Flatten into an even layer and melt over medium-high heat until golden brown, stirring occasionally. Reduce heat to medium, stir in butter until melted, then gradually add heavy cream while stirring—be cautious as it bubbles vigorously. Stir constantly until mixture thickens. Turn off heat, add a pinch of salt, and transfer caramel to a shallow bowl to cool in the refrigerator for 30-60 minutes until room temperature.
- Preheat Oven and Prepare Pan: Heat oven to 170ºC (340ºF) conventional setting. Line a 22×22 cm square baking pan with parchment paper for easy removal.
- Prepare Apples and Dry Ingredients: Grate the apples and set aside. In a large bowl, sift together all dry ingredients—flour, baking powder, baking soda, salt, cinnamon, all spice, granulated sugar, and dark brown sugar—and mix to combine.
- Combine Wet Ingredients: In another bowl, whisk together vegetable oil, eggs, sour cream, and vanilla extract until smooth and well combined.
- Make Cake Batter: Pour wet ingredients into the dry ingredients bowl. Add grated apples and gently fold everything together until no flour lumps remain and batter is evenly mixed.
- Bake the Cake: Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow cake to cool in pan for about 10 minutes, then gently remove from pan and let cool completely on a wire rack.
- Make Caramel Buttercream: Sift powdered sugar and set aside. Cream butter on medium-high speed with a mixer for 4 minutes, scraping sides of bowl, then continue mixing for 2 more minutes. Add powdered sugar, vanilla extract, and 2-3 teaspoons of cooled salted caramel in two additions, whipping well after each incorporation. Scrape sides and mix on low speed for 1 final minute until smooth and fluffy.
- Assemble the Cake: Place cooled cake on serving dish. Spread the caramel buttercream evenly over the top. Drizzle with additional salted caramel and swirl with an offset spatula or spoon for decoration. Store any leftover caramel in an airtight container in the refrigerator for up to 1 month.
Notes
- The salted caramel can be replaced with store-bought caramel if preferred for convenience.
- Use a digital scale for precise ingredient measurement to ensure best baking results.
- Allow all wet ingredients (eggs, oil, sour cream) to come to room temperature before mixing for better batter consistency.
- Be careful when adding cream to hot caramel as the mixture bubbles vigorously and may splatter.
- Store leftover cake covered in the refrigerator; serve at room temperature for best flavor.
- The cake pan size (22×22 cm) is essential for proper baking; using a different size may affect baking time and texture.
Nutrition
- Serving Size: 1 slice (approximate, 1/16 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
