Caramel Apple Cake
Now that the temperatures have officially mellowed out in the mid-70s, low 80s with minimal humidity and the first day of fall is literally tomorrow, I’ve decided it’s time for fall cakes!
Makes: One 3-tier 6” cake Total time: 4-5 hours (includes baking, cooling, etc.)
INGREDIENTS
Cake
3 1/2 cup flour
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
2 1/2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
3 sticks (1 1/2 cups) unsalted butter, room temperature
1 cup packed dark brown sugar
1 1/2 cups white sugar
2 eggs
3 cups unsweetened applesauce
1/4 cup whole milk
Homemade Salted Caramel
1 1/2 cups white sugar
9 tablespoons unsalted butter, room temperature, cubed
3/4 cup heavy cream
1 3/4 teaspoons salt
Salted Caramel Buttercream
1 cup unsalted butter, room temperature
4-5 cups powdered sugar
1/2 cup homemade salted caramel
Vanilla Buttercream
1 1/2 cup unsalted butter, room temperature
4-5 cups powdered sugar
2-3 tablespoons heavy cream
Pinch of salt
1 teaspoon vanilla
Additional Ingredients
1 medium red apple
1/2 cup chopped pecans
Making the Cake
Step 1: Preheat the oven to 350 degrees. Line three 6 inch pans with parchment paper and use either Wilton’s Cake Release or butter and flour to grease each pan. Set aside.
Step 2: In a large mixing bowl, whisk together all of the dry ingredients and set aside.
Step 3: In a medium mixing bowl using a standing mixer or a hand mixer, cream the butter for 2-3 minutes until white and fluffy. Add in the brown and white sugars and continue to cream until thoroughly combined.
Step 4: Add the eggs to the butter and sugar mixture one at a time, until smooth.
Step 5: Using the mixer, add the wet ingredients into the dry ingredients and begin to mix until it starts to come together (do not fully combine until smooth yet).
Step 6: Add in the applesauce, beating on medium-high speed until smooth, then slowly add in the milk.
Step 7: Beat on high for 15 seconds and then finish mixing using a wooden spoon or spatula.
Step 8: Evenly distribute the batter between the three prepared pans and bake for 40-50 minutes, checking. and turning around after 30 minutes. Once a toothpick inserted comes out clean, remove from the oven and pans and let cool on cooling racks. (you can also prepared the say before and wrap in plastic wrap and then place in the freezer. This will make the layers easier to cut and stack)
If you do not make the night before, let them cool and then using a serrated knife, slide off the top to even them out. Place the layers in the fridge for at least 30 minute prior to stacking so they are easier for work with.
Homemade Caramel (have all ingredients pre-measured and prepared before starting):
Step 1: In a medium pot over medium high heat, melt the sugar, stirring consistently until it is an amber brown color and no clumps of sugar remain. It will first get grainy and lumpy before dissolving, this is normal. The process should take about 8 minutes.
Step 2: Add in the butter, stirring constantly until melted (1-2 minutes).
Step 3: Add in the heavy cream slowly, stirring constantly. Let boil for a full minute before removing from heat.
Step 4: Mix in the salt and then pour into another bowl and set aside to cool. As it cools it will get thicker. Do not use until it has cooled completely to room temperature.
Salted Caramel Buttercream:
Step 1: Using a hand mixer (or standing), beat the butter for 3-4 minutes until light and almost doubled in size.
Step 2: Add in the powdered sugar 1 cup at a time, beating on high until fluffy in between each addition.
Step 3: Add in the caramel and beat on high for 1 minute.
Vanilla Buttercream:
Step 1: Using a hand mixer (or standing), beat the butter for 3-4 minutes until light and almost doubled in size.
Step 2: Add in the powdered sugar 1 cup at a time, beating on high until fluffy in between each addition.
Step 3: As the buttercream becomes, stiffer, alternate adding the powdered sugar with heavy cream, until the desired consistency is reached.
Step 4: Add in the vanilla and beat on high for 2-3 minutes to ensure maximum fluffiness, this will help the frosting smooth evenly over the outside of the cake, leaving nice lines.
How to assemble the cake can be seen at the video below:
Refrigerate the cake after filling, again after the crumb coat of salted caramel frosting and again after pecans have been added before adding the caramel
Crumb coat in the video is caramel frosting but you can also just use the vanilla buttercream
If you don’t want the caramel to come down the sides as much as it does in my photos, dip the apple and let it dry before adding to the top and then refrigerate your cake immediately after adding the caramel drips to ensure they don’t continue to slowly fall