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Caramel Apple Cake

Caramel Apple Cake

  • Author: Ava
  • Total Time: 1 hour 20 minutes
  • Yield: 1 cake 1x

Description

Indulge in the sweet delight of our Caramel Apple Cake recipe! Learn how to bake a moist and flavorful dessert that will impress your guests. Click here for the full recipe.

Ingredients

Scale
  • 2 cups (480 ml) diced apples, heaping, approx. 2 medium apples
  • 1 tbsp (15 ml) light brown sugar
  • 1 tsp (5 ml) ground cinnamon
  • 2 cups (240 g) all-purpose flour
  • 2 tsp (10 ml) baking powder
  • 3/4 tsp (4 ml) salt
  • 1 1/2 tsp (7.5 ml) ground cinnamon
  • 3/4 tsp (4 ml) ground nutmeg
  • 1 cup (240 ml) vegetable oil
  • 1/2 cup (100 g) light brown sugar, packed
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (60 ml) water
  • 150 ml heavy cream, room temperature
  • 1/2 cup (115 g) unsalted butter, room temperature
  • 3 large egg whites
  • 1 cup (200 g) granulated sugar
  • 1 cup (230 g) unsalted butter, room temperature, cubed
  • 1/2 cup (120 ml) fruit juice (e.g., apple or orange)

Instructions

  1. Mix the peeled and chopped apples with a tablespoon of light brown sugar and a teaspoon of cinnamon, then set them aside.
  2. Heat your oven to 350F. Prepare three 6-inch cake pans by greasing and flouring them, and line with parchment paper.
  3. In a separate bowl, combine the flour, baking powder, spices, and salt, then leave aside.
  4. In a stand mixer, blend the vegetable oil and sugars until they are well mixed (about 2 minutes). Introduce the eggs, one at a time, ensuring each is fully mixed in before adding the next. Add the vanilla extract.
  5. Gradually incorporate the flour mixture in three additions. Gently fold in the apples.
  6. Pour the batter evenly into the prepared cake pans and bake for 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean.
  7. Let the cakes rest on a wire rack for 10 minutes, then turn them out onto the rack to cool entirely.
  8. Combine the sugar and water in a medium-sized pot, stir to mix, but avoid stirring from this point onward. Heat on high, using a pastry brush dipped in water to wash down the sides of the pot to prevent crystallization.
  9. Continue cooking until the caramel reaches the desired amber color, then promptly take it off the heat. Carefully and slowly add the heavy cream while whisking rapidly as the mixture will bubble and boil. Incorporate the butter, return to the heat, and bring to a boil again. Cook for 2 minutes while whisking continuously.
  10. Remove from the heat and allow it to cool to room temperature. Transfer to a container and refrigerate to thicken.
  11. In a stand mixer bowl, combine the egg whites and sugar by whisking.
  12. Place the bowl over a simmering water bath on the stove and whisk constantly until the mixture reaches 160F on a candy thermometer and feels smooth to the touch (around 3 minutes).
  13. Attach the bowl to your stand mixer and whip on medium-high speed until the meringue becomes stiff and has cooled (the bowl should no longer feel warm, approximately 5-10 minutes).
  14. Switch to the paddle attachment, gradually add the cubed butter, and mix until the texture is smooth.
  15. Add the cooled caramel and whip until the mixture is smooth.
  16. If necessary, trim the cake layers. Place one cake layer on a cake stand or serving plate, and spread 2/3 cup of frosting evenly on top. Repeat with the remaining layers.
  17. Apply a thin layer of frosting to the outside for a crumb coat and chill for 20 minutes.
  18. Using a small spoon, add dollops of caramel around the top edges of the cooled cake, allowing some to cascade down the sides. Cover the top of the cake with more caramel and spread evenly using an offset spatula.

Notes

  • Use room temperature eggs and butter for a smoother batter and better ingredient integration.
  • Ensure your heavy cream is at room temperature for a smoother caramel sauce.
  • Be patient when making the caramel to prevent crystallization; rush can ruin the texture.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: N/A

Nutrition

  • Calories: Unknown
  • Fat: Unknown
  • Protein: Unknown

Keywords: apple cinnamon cake, caramel frosting, moist apple cake, homemade caramel sauce, fluffy buttercream frosting, layered apple cake

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Find it online: https://lusciousrecipes.com/caramel-apple-cake/