Caramel Apple Cake Recipe

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Ingredients:

Serving

4 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp ground allspice
1 tsp ground cloves
1 1/2 cups unsalted butter, cut into 1-inch cubes, at room temperature
2 1/2 cups sugar
2 large eggs
4 cups homemade applesauce
1 1/2 cups sugar
1/3 cup all-purpose flour
1 1/2 cups whole milk
1/3 cup heavy cream
1 1/2 cups unsalted butter, soft but cool, cut into small pieces
1 tsp pure vanilla extract
1/3 cup plus 2 tbsp classic caramel
1 1/2 cups sugar
1/4 cup corn syrup
1/2 cup butter, softened, cut into 1/2-inch cubes
1 1/2 cups heavy cream

Directions:

Make the apple cake: Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.
Sift the flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves together into a large bowl. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy, about 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat until combined.
Add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. Transfer the pans to a wire rack and cool for 20 minutes. Turn the cakes out onto the rack, remove the parchment, and let cool completely.
Make the caramel buttercream: In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.
Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
Add 1⁄3 cup of the caramel and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assemble the caramel apple cake: Place one ckae layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1 1/4 cups frosting on top. Add the next layer, trim and frost, then add third layer. Spread a very thin layer of frosting over the top and sides of cake and put in refrigerator for 15 minutes to firm up. Frost sides and top with remaining frosting. Drizzle on a few swirls of caramel and refrigerate the finished cake for 15 minutes to firm up before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1173.9 Kcal (4915 kJ)
Calories from fat	505.63 Kcal
		% Daily Value*
Total Fat	56.18g	86%
Cholesterol	165.63mg	55%
Sodium	690.8mg	29%
Potassium	316.3mg	7%
Total Carbs	157.92g	53%
Sugars	72.94g	292%
Dietary Fiber	3.68g	15%
Protein	10.51g	21%
Vitamin C	2.4mg	4%
Vitamin A	0.5mg	15%
Iron	1.2mg	7%
Calcium	122.5mg	12%

Amount Per 100 g
Calories	300.26 Kcal (1257 kJ)
Calories from fat	129.33 Kcal
		% Daily Value*
Total Fat	14.37g	86%
Cholesterol	42.37mg	55%
Sodium	176.7mg	29%
Potassium	80.91mg	7%
Total Carbs	40.39g	53%
Sugars	18.66g	292%
Dietary Fiber	0.94g	15%
Protein	2.69g	21%
Vitamin C	0.6mg	4%
Vitamin A	0.1mg	15%
Iron	0.3mg	7%
Calcium	31.3mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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