Last week, I made this cake to celebrate the Jewish new year, Rosh Ha Shannah. Of course, on this holiday apple and honey always take a center stage.
Everyone loves a caramel apple, especially when it’s baked into a moist and oh-so-delicious cake that’s topped with a to-die-for caramel buttercream frosting.
Why make this cake
To put it simply, it’s absolute apple heaven. And, if you love apples, you will not be able to stop at just one slice. The applesauce adds so much more to the batter while the apples themselves stay soft and tender. The caramel buttercream is made with homemade caramel sauce. Most of the ingredients in this recipe are simple and easy to find or pantry staples. The cake, of course, is delicious on its own. If you do not want to make a layer cake with frosting bake in a 9 x 9-inch square cake pan. I like to serve it with vanilla ice cream on the side. If you have leftovers they will keep in the fridge for a few days.
Step-by-step: Apple cake recipe
Oven / Pan – Preheat the oven to 325°F / 165°C / Gas mark 3. Grease and line 3 x 6-inch round pans or 2 x 8-inch round pans.Pro tip – When you line the pan with parchment leave an overhang so you can pick the cake out of the pan.
Apple mixture – Use a vegetable peeler to peel the apples, and a corer to core the apples. Then, dice them into small 1/4-inch cubes. Place in a medium bowl, and add the lemon juice, salt, and spices. Stir to combine, then add the flour and combine wellPro tip – Do not cut the apples too early to prevent them from oxidizing. Cover with plastic wrap to prevent them as well.
Cake
Dry ingredients – In a small bowl, combine the flour, baking powder, baking soda, spices, and salt. I like to use a whisk but you can also sift the flour mixture. Wet ingredients – In a large bowl of the stand mixer with the paddle attachment on medium speed, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time followed by the apple sauce and vanilla extract. Wet to dry – Next, add the flour mixture and buttermilk in three additions. Followed by the apple mixture. Combine well but do not over-mix. Pan – Divide the batter between the baking pans and spread evenly. Bake – Transfer to the oven and bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted comes clean. Cool – Cool in the pan for 10 minutes then invert onto a wire rack until cool completely.Pro tip – you must cool all cakes completely before frosting. Otherwise, the frosting will melt on the warm cake.
Caramel sauce
In a saucepan over medium-high heat add the granulated sugar, corn syrup, lemon juice, and water. Continue to cook until the sugar has dissolved and starts to change color. Once the sugar reaches a deep amber color add the butter followed by the heavy cream and salt. Turn the heat to low and swirl the pan slowly guiding the heat distribution. If necessary, turn the heat off. Cool for a few minutes in the pan then pours into a glass jar or pot. As the mixture cools it will get thicker.
Caramel buttercream
In the bowl of the stand mixer with the paddle attachment cream the butter and salt for a minute. Then, gradually add the caramel sauce and powdered sugar. Then, whip until light and fluffy.
Assemble
Prepare simple syrup – cool completely before using.Pro tip– Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup Fill – Place a cake layer on the cake board or cake stand. Top with a big dollop of the caramel buttercream – spread evenly with a straight-edged spatula. Top the second cake layer on top followed by more frosting followed by the third layer. Chill – Place the cake in the fridge for 15 minutes so the layers hold together. Frosting – Next, spread more buttercream on top and around the cake. Chill the cake for another 10 minutes to help the buttercream set. Drip – Gradually pour the caramel sauce on top of the cake and use a spatula to guide the drip. Swirls– put any remaining frosting in a piping bag with a star piping tip and pipe some swirls. Chill the cake until ready to serve.
Apple Pie Cake with Crumble Topping Cinnamon Caramel Apple Tart Pumpkin Spice Apple Cupcakes with Caramel Easy Apple Strudel with Filo Pastry Apple Tarte Tatin Rustic Apple Tart with Puff Pastry see all recipes with apples or see all layer cakes
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