The Caramel Apple Cake

This Caramel Apple Cake is a showstopper and an appropriate cake for any event and the imminent vacation season. smooth apple cake layers full of apple cinnamon filling, frosted with caramel buttercream and crowned with caramel sauce.

Isn’t this a beauty? but wager what. This Caramel Apple Cake is even extra scrumptious than beautiful. So it’s now not just a cake what's high-quality to look at it. it is a flavor explosion. AND, this cake properly merits its call.

we've wet and smooth apple cake and a cinnamon apple filling. So  instances apples. check.

Then a caramel buttercream and a caramel sauce for the topping. also  times caramel. take a look at.

and that i couldn’t help myself however placing a caramel apple on pinnacle of the cake. That’s the wow impact.  what I’m pronouncing? The cake is beyond scrumptious, and the caramel apple on pinnacle is for the attention.

however that doesn’t mean that the apple doesn’t need to be eaten. In reality, you may should play with the others, who get it.

And the caramel apple brings a 3rd-time caramel and apple into the game. check. And check.

Ingredients

caramel sauce

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

apple filling

• 2 tbsp butter (28g)
• 1/2 tsp cinnamon
• 2+1/2 cups peeled and diced apples (1 lbs / 453g)
• 1 tbsp freshly squeezed lemon juice (15ml)
• 1/2 cup granulated white sugar (100g)

apple cake

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

caramel buttercream frosting

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

commands

1. Caramel sauce: In a small saucepan, combine butter, brown sugar, heavy cream, salt, and honey and produce over medium warmness to a boil. cook for approximately 10 mins until it has thickened up and coats the again of a spoon however is still liquid. Whisk constantly. check the caramel down the facet of the saucepan to get the right thickness. The caramel need to be thick enough to drip and does not run down like water. but do not cook dinner it too lengthy that it is not too stiff to pour it on top of the cake while it's miles cool. The caramel will thicken as it cools. dispose of saucepan from the warmth. With a heatproof cup scoop out half cup of caramel sauce and transfer to a small bowl and allow cool to room temperature (you need this for the buttercream later). cowl saucepan and permit stand in a single day at room temperature until your cake is prepared for adornment. examine the weblog put up above approximately cooking caramel. additionally, watch 90 sec. video.
2. Apple filling: place all elements in a big saucepan and bring over medium warmness to a boil. prepare dinner for 8-10 minutes until the apples are tender. Stir constantly. take away from warmth and allow cool to room temperature. 
3. Preheat oven to 350°F / 175°C. Line the bottom and the perimeters of  eight" (20cm) baking pans with parchment paper. Set aside.
4. Apple cake: In a medium bowl integrate flour, baking powder, cinnamon, and salt and stir to mix. Set apart. In a massive mixing bowl with a stand or hand-held mixer outfitted with a whisk or paddle attachment, beat oil and sugar until well combined for about 2 minutes. upload applesauce and vanilla* and stir until combined. add eggs and blend till completely incorporated. Stir in dry ingredients just until blended. Divide batter into the 2 prepared baking pans similarly. Bake for 18-22 minutes or until a toothpick within the center comes out smooth. don't overbake. let cool to room temperature.
5. Caramel buttercream frosting: In a big mixing bowl beat butter on medium pace until high-quality creamy, approximately 2-3 mins. Sift in powdered sugar and whisk till the sugar is dissolved. Stir in vanilla*. upload half cup cooled caramel sauce and stir till brilliant creamy. If the buttercream is too company, you could add 1 tbsp heavy cream to lighten it up. If it is too creamy to spread on the cake, upload more powdered sugar to thicken it up. The buttercream ought to be creamy and fluffy however firm enough to spread. 
6. gather the cake: reduce a skinny layer off the tops of your cakes to create a flat floor. Then cut each cake in half of horizontally. region one cake layer on a cake stand, turner or serving plate. spread 1/4 of the buttercream over the cake. The buttercream must be better around the rims that it holds the apple filling in the cake (watch the video for higher information). Layer with 1/3 of the apple filling without any liquid (in which the buttercream is lower). Repeat two extra times. vicinity last cake layer on pinnacle and lightly frost the outside and the edges of the cake with the ultimate frosting. kick back at the least 3 hours inside the refrigerator or overnight. 
7. warmth caramel on low warmness that it is lukewarm. transfer to a multi-cup glass measuring cup. allow stand a few minutes till the caramel is hand heat. The caramel ought to be thick but nonetheless pourable. even as the caramel stands, push stick(s) into the tops of the apple(s). Then dip apple(s) into caramel and location on a parchment paper layered baking sheet. Sprinkle apple(s) with nuts if favored. Slowly pour the last caramel on top of the cake. start within the middle and flow the cup like a spiral outwards to the edges of the cake and let drip off the edges. Watch 90 seconds video for better expertise. region apple(s) on top of the cake and sprinkle with nuts if desired. area cake within the fridge for 15 minutes that the caramel gets company if wanted. shop leftovers in an hermetic field inside the refrigerator up to 3 days. Leftover slices are first-rate eaten whilst you let them sit down at room temperature for 15 minutes earlier than serving.

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