Caramel Apple Cake

Caramel Apple Cake

Apple cake is one of the best parts of autumn and apple picking season - and there is one easy way to make it even better. Adding caramel to the layers of this cake ensures every bite tastes like a candied apple, a perfect counterpoint to this cake's fluffy crumb texture.

Course Dessert

Cuisine American

Keyword Caramel Apple Cake

Prep Time 30

Cook Time 30

Cooling 2

Total Time 3

Servings slices

Calories 759kcal

Author Cathy Pollak

Ingredients

Cake:

3 cups all-purpose flour (spooned and leveled)
1-1/2 tsp baking soda
1-1/2 tsp apple pie spice
1/2 tsp sea salt
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 cups granulated sugar
3 large eggs, room temperature
1/2 cup Greek yogurt (full fat), room temperature
1/2 cup applesauce, unsweetened
2 tsp maple extract
1 cup whole milk, room temperature
1 cup grated apples

Maple Frosting:

2 sticks (1 cup) unsalted butter
1/3 cup heavy cream
1-1/4 cups dark brown sugar (packed)
1/2 tsp sea salt
1 tsp maple extract
5 cups confectioners' sugar

Other Additions:

3/4 cup purchased or homemade caramel sauce
extra sea salt
apple slices (optional garnish)
walnuts (optional garnish)

Instructions

Cake:

Preheat oven to 350 degrees F. Grease three (8") cake pans. Set aside.
In a large bowl, combine flour, baking soda, apple pie spice and salt. Set aside.
Using a stand mixer or a hand mixer, cream together butter and sugar until light and fluffy; about 3-4 minutes. Add eggs, one at a time, beating each until smooth and incorporated. Mix in yogurt, applesauce and maple extract. Continue beating until fully combined.
Alternate adding flour mixture and milk, beginning and ending with the flour (3 additions of flour and 2 of milk). Make sure to fully combine after each addition, but do not overmix.
Gently, fold in shredded apples.
Distribute batter evenly between the three cake pans. Bake on the middle rack of the oven until cakes bounce back in the center when pressed, about 30 minutes.
Let cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.

Maple Frosting:

In a medium saucepan, heat butter over medium heat until melted. Whisk in heavy cream, brown sugar and salt. Bring just to a boil, whisking often. Transfer to a large heatproof bowl, and set aside to let cool slightly (10 minutes). Add maple extract.
Gradually add the confectioners' sugar while beating with an electric mixer on medium speed until fluffy.
Mix for 2-3 minutes, scraping down the sides of the bowl, ensuring all confectioners' sugar has been incorporated. Add milk to thin the frosting or add more confectioners' sugar to thicken if necessary.

Frosting the Cake:

Make sure cake layers are level and not domed on top. Remove any cake dome with a large knife by slicing right across the top of the cake.
On a cake stand, spread a small spoonful of frosting in the center to help secure your cake and place one cake layer on top of it.
Using about 2/3 cup of frosting, top the first layer, pushing the frosting out to the edges. Spoon 1/4 cup caramel sauce on top of the first layer, spreading evenly, then sprinkle sea salt on top. Repeat with the second layer.
With the top layer, frost with remaining frosting, drizzling the caramel on top and sprinkling with sea salt.
Garnish with sliced and apples and walnuts if you choose.

Notes

Make sure to read about the recipe, within the post above, for best results. There are notes about possible substitutions as well as other helpful tips for your baking success for this cake.

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.

Nutrition