Description
This Caramel Apple Cake combines tender, spiced apple cake layers with rich salted caramel and a luscious caramel buttercream frosting. The homemade salted caramel adds a perfect balance of sweet and salty, complementing the warm spices and fresh grated apples in the cake. Ideal for special occasions or a decadent afternoon treat, this cake is moist, flavorful, and beautifully presented with swirls of caramel on top.
Ingredients
Units
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 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 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 teaspoons salted caramel
- 1 teaspoon vanilla extract
Instructions
- Prepare Salted Caramel: In a medium saucepan, combine granulated sugar and water, stirring to wet all sugar. Heat over medium-high, letting sugar melt evenly into a golden brown caramel, stirring occasionally. Reduce heat to medium, stir in butter until melted, then gradually add heavy cream, stirring constantly as the mixture bubbles vigorously. Remove from heat, stir in salt, transfer caramel to a shallow bowl, and refrigerate until room temperature, about 30-60 minutes.
- Prep Apple Cake: Preheat oven to 170ºC (340ºF), conventional setting. Line a 22×22 cm square baking pan with parchment paper. Grate apples and weigh out 200 g, set aside. In a large bowl, sift and combine dry ingredients: flour, baking powder, baking soda, salt, cinnamon, allspice, granulated sugar, and brown sugar.
- Mix Wet Ingredients: In a separate bowl, whisk together vegetable oil, eggs, sour cream, and vanilla extract until fully combined.
- Combine Batter: Pour wet mixture into dry ingredients. Add grated apples and gently stir to combine without lumps. Pour batter into prepared baking pan, smoothing top evenly.
- Bake Cake: Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. After baking, cool in pan for 10 minutes. Carefully remove cake from pan and allow to cool completely on a wire rack.
- Prepare Caramel Buttercream: Sift powdered sugar and set aside. Using a stand mixer with paddle attachment or hand mixer, beat butter on medium-high speed for 4 minutes. Scrape down bowl sides and mix 2 more minutes until light and fluffy. Gradually add powdered sugar, vanilla extract, and 2-3 teaspoons of salted caramel in two additions, beating well after each. Scrape bowl sides again and mix for 1 minute on low speed for a smooth finish.
- Assemble Cake: Place cooled cake on serving dish. Evenly spread caramel buttercream over cake top. Drizzle additional salted caramel over buttercream and gently swirl with a spoon or offset spatula. Store any leftover caramel in an airtight container in the refrigerator for up to one month.
Notes
- Use freshly grated apples for best texture and moisture.
- To avoid overbaking, start checking the cake at 40 minutes with a toothpick.
- Salted caramel can be made ahead and refrigerated, just warm slightly before using.
- Ensure all wet ingredients are at room temperature to improve batter consistency.
- Store the finished cake refrigerated but allow to come to room temperature before serving for optimal flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of cake)
- Calories: 320
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
