Caramel Apple Cake Recipe

Preparation time
1 hour 15 minutes
Cooking time
40 minutes
Cold time
3 hours
Total Time
1 hour 55 minutes

A layer of soft apple cake filled with cinnamon apple contents, frozen with caramel buttercream and topped with caramel sauce. Suitable for a family vacation

Course: Dessert
Cuisines: American
Servings: 16 servings
Calories: 715 kcal

Materialcaramel sauce

• 1 cup of butter (226g)
• 1 cup of brown sugar (200 g)
• 1 cup of thick cream (240ml)
• 1/2 teaspoon salt
• 1 tbsp honey (15ml)

apple filling

• 2 + 1/2 cup peeled and diced apples (1 lbs / 453g)
• 1/2 cup white granulated sugar (100g)
• 1/2 teaspoon cinnamon
• 1 tbsp fresh lemon juice (15ml)
• 2 tablespoons butter (28g)

apple cake

• 3 cups of all-purpose flour (360g)
• 1 tablespoon baking powder
• 1 + 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 glass of oil (240ml)
• 1 cup of brown sugar (200 g)
• 3/4 cup unsweetened applesauce (191g)
• 2 vanilla beans * (or 2 teaspoons of pure vanilla extract)
• 3 large eggs

caramel butter frosting

• 1 cup of butter, room temperature (226g)
• 2 cups of powdered sugar, sifted (240g)
• 2 vanilla beans * (or 2 teaspoons of pure vanilla extract)
• 1/2 cup caramel sauce (160g)
• 1-2 apples for decoration if desired

Instructions

• Caramel Sauce: In a small saucepan, mix butter, brown sugar, thick cream, salt, and honey, then simmer over medium heat. Cook for 10 minutes until it thickens and coats the back of the spoon but it's still runny. Beat continuously. Test the caramel on the side of the pan to get the right thickness. Caramel must be thick enough to drip and not flow like water. But don't cook too long so it's not too rigid to pour it on the cake when it's cold. Caramel will thicken when cold. Remove the pan from the heat. With a heat-resistant cup, take 1/2 cup of caramel sauce and transfer to a small bowl and let it cool to room temperature (you need this for buttercream later). Cover the pan and let stand at room temperature until your cake is ready for decoration. Read the blog post above about cooking caramel. Also, watch 90 seconds. the video.

• Apple filling: Place all the ingredients in a large saucepan and bring to a boil. Cook for 8-10 minutes until the apples are tender. Stir continuously. Remove from heat and allow to cool to room temperature.

• Preheat the oven to 350 ° F / 175 ° C. Cover the bottom and sides of the 8 "(20cm) baking sheet with baking paper. Set aside.

• Apple cake: In a medium bowl, combine flour, baking powder, cinnamon, and salt, stirring well. Put aside. In a large mixer bowl with a handheld holder or mixer equipped with a beater or paddle shaker, shake the oil and sugar until well mixed for about 2 minutes. Add applesauce and vanilla * and stir until smooth. Add eggs and stir until evenly mixed. Stir the dry ingredients until they are well mixed. Divide the dough into two trays that are evenly prepared. Bake for 18-22 minutes or until the toothpicks in the center come out clean. Don't overbake. Allow to cool to room temperature.

• Caramel buttercream frosting: In a large bowl, shake the butter at medium speed until very thick, about 2-3 minutes. Sift powdered sugar and stir until the sugar has dissolved. Stir in vanilla *. Add 1/2 cup cooled caramel sauce and stir until super thick. If the buttercream is too hard, you can add 1 tablespoon of thick cream to ease it. If it's too soft to spread on the cake, add more powdered sugar to thicken it. Buttercream must be soft and creamy but strong enough to spread.

• Assemble the cake: Cut a thin layer from the top of your cake to make a flat surface. Then cut each cake in half horizontally. Place one layer of cake on a cake stand, inverting, or serving plate. Spread 1/4 buttercream on the cake. Buttercream should be higher around the edges that hold the contents of the apple in the cake (watch the video for better understanding). Cover with 1/3 the contents of the apple without liquid (where buttercream is lower). Repeat twice more. Place the last layer of cake on top and slightly freeze the outside and sides of the cake with the remaining freezing. Refrigerate at least 3 hours in the refrigerator or overnight.

• Heat caramel with warm low heat. Transfer to multi-beaker measuring cup. Let stand a few minutes until the caramel feels warm. Caramel must be thick but can still be poured out. While the caramel is standing, push the stick to the top of the apple. Then dip the apple in caramel and place it on baking paper coated with baking paper. Sprinkle apples with nuts if desired. Slowly pour the remaining caramel on top of the cake. Start in the middle and move the cup like a spiral outward to the edge of the cake and let it drip from the side. Watch 90-second videos for better understanding. Place the apple on the cake and sprinkle the beans if desired. The place

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