Salted Caramel Apple Cake

Updated at: Mon, 02 Oct 2023 00:42:47 GMT

Step 1

Spice Cake Layers:

Step 2

Preheat oven to 350°F / 175°C. Line three 8" pans with parchment rounds and grease with non-stick baking spray.

Step 3

Whisk 3 cups flour, 1 1/2 cups brown sugar, 1 1/2 cups granulated sugar, 2 1/2 tsp baking powder, 1 tsp salt, 2 tsp cinnamon, 1/2 tsp ginger and 1/2 tsp nutmeg in a large bowl or the bowl of a stand mixer.

Step 4

Mix 1/2 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain.

Step 5

In a separate bowl, whisk together 4 large eggs, 1 1/2 cups sour cream, 1/2 cup vegetable oil and 1 tsp of vanilla extract.

Step 6

Slowly mix the wet ingredients into the dry ingredients on a low speed until just incorporated.

Step 7

Scrape down the sides of the bowl with a rubber spatula, then beat on a low speed for a few more seconds to make sure everything is properly mixed together.

Step 8

Divide the batter evenly between the prepared pans.

Step 9

Bake for 32-35 minutes or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan.

Step 10

Flip the cake layers onto a wire rack to cool.

Step 11

Use a serrated knife to level the tops of the layers once they're fully cooled.

Step 12

If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.

Step 13

Peel 4 large apples, remove the core and cut into quarter inch pieces.

Step 14

Add the apple pieces, 3 Tbsp butter, 1 cup brown sugar, 2 tsp cinnamon, and 1/4 tsp salt into a large skillet. Heat over medium-high heat, using a spoon or spatula to stir the mixture occasionally. Cook until the mixture begins to bubble, then reduce the heat to medium.

Step 15

In a small bowl whisk together 2 Tbsp of water and 2 Tbsp of cornstarch to make a cornstarch slurry. This will help thicken the filing. Pour into the apple mixture and simmer for 5-10 more minutes, stirring occasionally. Cook just until the apples are soft. If you over-cook them they'll fall apart and look more like applesauce than apple pie filling!

Step 16

Transfer the filling into a separate container and chill in the fridge. Once fully cooled, the filling can be stored in the fridge in an airtight container for up to a week (it doesn't freeze well).

Step 17

Next, make the caramel sauce. Turn stove to medium heat, and place a pot over the element.

Step 18

Pour in 1 cup of sugar gradually, adding 1/4 cup at a time. Wait until the sugar is mostly liquified then add the next increment of sugar.

Step 19

As the sugar melts, it will gradually deepen in color.

Step 20

Stir occasionally until the sugar is fully dissolved and is an amber color.

Step 21

Turn off the heat.

Step 22

Mix in 6 Tbsp of butter slowly (1 Tbsp at a time), then stir in 1/3 cup of cream and 1/2 tsp salt. The mixture will be very thin but will thicken as it cools.

Step 23

Pour into a separate container, then place in fridge to cool for 20 minutes.

Step 24

As the caramel cools, make the caramel buttercream.

Step 25

Beat 2 cups of butter on a medium speed for 30 seconds with a paddle attachment or hand mixer, until smooth.

Step 26

Mix in 1/3 cup of cooled caramel, 1 tsp vanilla and 1/2 tsp salt on a low speed.

Step 27

Slowly mix in 6 cups of powdered sugar on a low speed. Halfway through mixing, add in 1 Tbsp of heavy cream to make the frosting easier to mix.

Step 28

Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.

Step 29

Stack and frost the spiced cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.

Step 30

Spread an even layer of caramel buttercream on top of the first cake layer. Pipe a ring around the cake layer to act as a frosting dam to keep the apple filling in place.

Step 31

Carefully spread 1/2 of the apple filling inside the frosting ring. Drizzle half of the remaining caramel over the apple filing. Top with the next cake layer and repeat.

Step 32

Chill the cake in the freezer for 5 minutes once the cake layers are stacked to help lock the filling in place and make it easier to crumb coat the cake.

Step 33

Spread a thick coat of caramel buttercream around the cake using a large offset spatula to give it a beautiful textured finish.

Step 34

Note: This recipe can be made with a stand mixer or hand hand mixer. I like to use the paddle attachment when making the batter and frosting, but you can also use a whisk attachment or a large bowl and hand mixer.

Step 35

Tips for Making the Best Salted Caramel Apple Cake

Step 36

Be sure to properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale.

Step 37

Make sure your ingredients are at room temperature to help them mix together better.

Step 38

Don’t over-mix your batter, stir until the flour is just combined.

Step 39

Don't level and torte your cake layers until they are completely cooled.

Step 40

Pipe a ring of buttercream around each cake layer before adding the apple filling and caramel. It will act as a frosting dam and keep all that delicious filling in place.

Step 41

Make sure your buttercream is the right consistency. This will help give your cake proper structure and make it easier to decorate.

Step 42

If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might've gone awry.

0 liked

0 disliked