Description
This delectable Apple Cake with Salted Caramel Buttercream combines moist grated apples and warm spices with a luscious homemade salted caramel and smooth caramel buttercream frosting. Baked to perfection and topped with rich, velvety frosting swirled with caramel, this dessert is perfect for gatherings or cozy afternoons.
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
- Make Salted Caramel: In a medium saucepan, combine granulated sugar and water, stirring to wet all sugar. Flatten the mixture for even melting and cook over medium-high heat until golden brown, stirring occasionally. Reduce heat to medium and stir in butter until melted, then slowly add heavy cream in increments, stirring constantly to integrate and avoid splattering. Remove from heat, add a pinch of salt, stir, transfer to a shallow bowl, and let cool in the fridge for 30-60 minutes until room temperature.
- Prepare Apple Cake Batter: Preheat oven to 170ºC (340ºF) conventional. 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, all spice, granulated sugar, and dark brown sugar. In a separate bowl, whisk together vegetable oil, eggs, sour cream, and vanilla extract until combined. Add wet ingredients to dry ingredients, then fold in grated apples gently, stirring until no flour lumps remain.
- Bake the Cake: Pour batter into the prepared pan, smoothing the top. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. After baking, allow cake to rest in pan for 10 minutes, then carefully remove and cool completely on a wire rack.
- Make Caramel Buttercream: Sift powdered sugar and set aside. Using a stand or hand mixer with paddle attachment, beat butter on medium-high speed for 4 minutes until light and fluffy. Scrape bowl sides and continue mixing for another 2 minutes. Gradually add powdered sugar, vanilla extract, and 2-3 teaspoons of salted caramel in two parts, beating well after each addition until fully incorporated. Finish by scraping down bowl and mixing for 1 minute on low speed.
- Assemble the Cake: Place cooled cake on a serving dish. Spread caramel buttercream evenly over the top. Drizzle additional salted caramel onto the buttercream and swirl using a spoon or offset spatula for a beautiful marbled effect. Store any leftover caramel in an airtight container refrigerated for up to 1 month.
Notes
- Use a digital scale for precise measurements, especially important for baking.
- Allow caramel to cool to room temperature before using in buttercream to avoid melting the butter excessively.
- The grated apple adds moisture and texture; do not squeeze out the juice.
- Ensure eggs and sour cream are at room temperature for better batter consistency.
- Adjust caramel quantity in buttercream to taste depending on sweetness preference.
- Store cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
