Know what my favourite thing ever is? Doing things twice. Even better if I’m redoing them because I did something stupid the first time, and that’s exactly what happened with this Caramel Apple Cake. I had to bake the damn cake layers twice because when I thought they were done, they actually weren’t even close to done, but I took them out anyhow and they completely deflated and caved in. UGH.
I hate wasting things — time, ingredients (aka money), food, etc. So I trimmed the failed cake layers to even them out and stuck them in the freezer to be used for I don’t know what, I don’t know when. I have issues throwing stuff out until the fridge/freezer situation gets so dire that I go in there to do a massive clean out and throw out anything I deem past its prime. I don’t like to get to that point though.
- 2 large eggs
- 3 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 3 teaspoons baking powder
- 1 cup (245g) whole milk room temperature
- 2 Granny Smith apples peeled and finely chopped
- 2/3 cup (135g) brown sugar
- 2 teaspoons cinnamon
- 1 cup (2 sticks, 226g) unsalted butter room temperature
- 1 1/2 cups (300g) granulated white sugar
- 1/4 cup (57g) unsalted butter room temperature
- 1/4 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 cup (125G) confectioners sugar
- 1 -2 tablespoons heavy whipping cream
- Carmel for drizzling
- Caramel Apple Cake #Caramel #Apple #Cake #dessert #CaramelAppleCake
- Caramel Apple Cake
- Preheat oven to 350° degrees F. Prepare two 8-inch round cake pans with either baking spray or line with parchment.
- Mix brown sugar and cinnamon together in a bowl. Set aside.
- Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. (1-2 minutes) Beat in eggs, 1 at a time, until incorporated.
- Add vanilla extract. Once incorporated remove bowl from mixer.
- Sift flour and baking powder together in a bowl then stir into creamed butter mixture by hand. Mix milk into batter until smooth.
- You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or 1/4 of your total batter) into one of the prepared cake pans; add 1/4 of the apples and 1/4 of the brown sugar mixture. Lightly pat apple mixture into batter. Gently pour another 1 1/2 cups of batter over apple layer; top with another 1/4 of the apples and brown sugar mixture. Lightly pat apples into batter.
- Repeat this with remaining batter and brown sugar/apple mixture in other cake pan.
- Bake in the preheated 350°F oven until a toothpick inserted in the center of the cake comes out MOSTLY clean, 25 to 35 minutes. (Do NOT overbake! Cake is done when the edges are golden brown and the cake has just slightly pulled away from the sides of the pan)
- When ready to assemble cake prepare Cinnamon Buttercream.
- Add butter, vanilla, cinnamon, confectioners sugar and 1 tablespoon in heavy cream to stand mixer fitted with paddle attachment. (You can also use a hand held mixer.)
- Turn mixer on slow to incorporate all ingredients. If frosting seems too thick add remaining heavy cream. Turn mixer on high and mix for 1-2 minutes or until frosting is lighter and fluffier. (You want frosting to be a spreadable consistency.)
- Place the first layer of cake on cake stand. Drizzle with up to 3 tablespoons of caramel. (Allow to soak in, about 1-2 minutes)
- Cover with all of your cinnamon frosting. (Should be about 1 cup. This is a naked cake so feel free to push the frosting all the way to the edge so that it is visible when you place the next layer on top.)
- Place the other layer of cake on top and drizzle with caramel. Allow caramel to spill over the sides if you would like. Cake should be served immediately. Serve extra caramel with each slice.
- Refrigerate covered for up to 3 days.