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–+ servings

Caramel Apple Cake

The most delicious Caramel Apple Cake! Super soft and moist apple cake topped with a smooth caramel buttercream and homemade salted caramel sauce. This cake taste of fall, is super easier to make and perfect for any gathering.
5 fra 7 stemmer
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16 slices

Equipment

Ingredients
 
 

SALTED CARAMEL (can be replaced with store-bought 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 caramel
  • 1 teaspoon vanilla extract

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions
 

SALTED CARAMEL

  • In a medium sized saucepan, add the granulated sugar and water and stir it together so all of the sugar is wet. Flatten it out into an even layer, so it melts evenly. Melt it over medium/high heat until golden brown. Once you can see it starts slightly brown, give it a stir once in a while so it all melts evenly.
    90 g granulated sugar, 1 tablespoon water
  • Once the caramel is golden brown, reduce the heat to medium heat and stir in the butter until it has melted into the caramel. Then add the heavy cream, a little at a time, stirring in each addition until incorporated. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered.
    25 g butter, 100 g heavy cream
  • Turn off the heat and add a pinch of salt and stir it in. Transfer it to a shallow bowl, so it can cool down faster, and let it cool down in the fridge. It takes about 30-60 minutes to become room temperature.
    Pinch of salt

APPLE CAKE

  • Preheat the oven at 170ºC/340ºF conventional oven and prepare a 22x22 cm square baking pan lined with parchment paper.
  • Grate the apples and weigh it out. Set it aside.
    200 g apples
  • In a large bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
    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
  • In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.
    110 g vegetable oil, 2 eggs, 140 g sour cream, 1 teaspoon vanilla extract
  • Pour the wet mixture into the dry ingredients and add the grated apples. Gently stir it all together, making sure there are no flour lumps left in the batter.
  • Pour the cake batter into the prepared pan and bake for 40-45 minutes or until a cake tester comes out clean.
  • After 10 minutes, gently remove the cake from the cake tin and let it cool down completely.

CARAMEL BUTTERCREAM

  • Sift the powdered sugar and set it aside.
    165 g powdered sugar
  • Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    100 g butter
  • Add the powdered sugar, vanilla extra and caramel in 2 parts. Whipping until each addition is fully incorporated.
    2-3 teaspoon caramel, 1 teaspoon vanilla extract
  • Scrape down the sides of the bowl and give the buttercream a final mix for 1 minute on low speed.

ASSEMBLING

  • Place the cake on a serving dish and add the buttercream on top of the cake and even it out. Add as much of the caramel as you’d like, and with a spoon or off-set spatula swirl it into the buttercream. If there is any caramel left over, it can be stored in an airtight container in the fridge for up to 1 month.

Nutrition

Carbohydrates: 43gProtein: 3gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 50mgSodium: 190mgPotassium: 69mgFiber: 1gSugar: 30gVitamin A: 384IUVitamin C: 1mgCalcium: 47mgIron: 1mg
Keyword apple, buttercream, caramel, cinnamon
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