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Caramel Apple Cake

Caramel Apple Cake
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Indulge in the warm flavors of fall with our irresistible Caramel Apple Cake. This delightful dessert features a soft and moist apple cake infused with aromatic spices, topped with luxuriously smooth caramel buttercream, and finished with a drizzle of homemade salted caramel sauce. Perfect for any gathering—be it a festive celebration or a cozy family dinner—this cake not only tastes heavenly but also adds stunning visual appeal to your dessert table. With straightforward steps and everyday ingredients, you’ll find that creating this showstopper is easier than you think!

Ingredients

Scale
  • 240 g all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground all spice
  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 200 g apples (grated)
  • 110 g vegetable oil (room temperature)
  • 2 eggs (room temperature)
  • 140 g sour cream (14-18% room temperature)
  • 1 tsp vanilla extract
  • 90 g granulated sugar (for caramel sauce)
  • 1 tbsp water (for caramel sauce)
  • 25 g butter (for caramel sauce)
  • 100 g heavy cream (for caramel sauce)
  • Pinch of salt (for caramel sauce)
  • 100 g butter (room temperature, for buttercream)
  • 165 g powdered sugar (for buttercream)
  • 2–3 tsp caramel (for buttercream)
  • 1 tsp vanilla extract (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Prepare the caramel sauce by heating 90 g granulated sugar and 1 tbsp water until amber, then adding 25 g butter, 100 g heavy cream, and a pinch of salt.
  3. In a mixing bowl, whisk together 240 g all-purpose flour, 1 1/4 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground all spice.
  4. In another bowl, combine 100 g granulated sugar and 100 g dark brown sugar with 110 g vegetable oil; add eggs one at a time, followed by 140 g sour cream and 1 tsp vanilla extract; mix until smooth.
  5. Gradually mix dry ingredients into the wet mixture; fold in 200 g grated apples.
  6. Pour batter into a greased baking pan and bake for 45 minutes or until a toothpick comes out clean.
  7. Once cooled, frost with caramel buttercream made by beating 100 g room-temperature butter with 165 g powdered sugar until creamy, then mixing in caramel sauce (2-3 teaspoons) and 1 tsp vanilla extract until smooth.
  8. Drizzle with leftover caramel sauce before serving.

Nutrition

Find it online: https://firstfoodie.com/caramel-apple-cake/