Description
This moist cake combines warm apple spice with rich caramel, making it perfect for any occasion.
Ingredients
Scale
- 2 cups diced apples (heaping, about 2 medium apples)
- 1 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1 cup vegetable oil
- 1/2 cup packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (for caramel)
- 1/4 cup water
- 150 ml heavy cream (at room temperature)
- 1/2 cup unsalted butter (at room temperature)
- 3 large egg whites
- 1 cup granulated sugar (for buttercream)
- 1 cup unsalted butter (cubed and at room temperature)
- 1/2 cup caramel
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 6-inch cake pans, then line them with parchment paper.
- Whisk together the flour, baking powder, spices, and salt in a medium bowl. Set aside.
- Combine the vegetable oil with both sugars in a stand mixer and beat for about 2 minutes. Add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla.
- Add the flour mixture in three parts, mixing gently. Fold in the cinnamon-sugar coated apples.
- Divide the batter evenly among the prepared pans and smooth the tops. Bake for 45–50 minutes or until a toothpick comes out mostly clean.
- Cool the cakes in the pans on a wire rack for 10 minutes, then remove and cool completely on the rack.
- Combine the granulated sugar and water in a medium saucepan, cook over high heat without stirring, rinsing down sides if necessary. Remove when deep amber, then add heavy cream while whisking.
- Add butter and return to medium heat, whisking constantly until smooth. Let the caramel cool to room temperature.
- Whisk the egg whites and sugar in a stand mixer over a double boiler until it reaches 160°F (71°C). Beat on high until stiff peaks form.
- Add cubed butter gradually, mixing until smooth, then mix in cooled caramel.
- Level the cake layers if necessary. Layer with buttercream between the cakes and apply a thin crumb coat. Chill to set.
- Finish by pouring remaining caramel over the chilled cake and spreading evenly.
Notes
Use firm apples like Honeycrisp or Fuji for best texture. Keep the caramel cool before adding to buttercream.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg