Recipe: Caramel Apple Cake
Recipe: Caramel Apple Cake: Kelley of Eat Drink Eat (formerly Eight By Five) is sharing her Caramel Apple Cake Recipe today! This makes a great fall treat and looks so delicious. Print the recipe below and let us know if you made it and how you like it!
Caramel Apple Cake
Ingredients
- Non-stick spray
- 3 sticks of butter 1 1/2 cups
- 1 1/2 cups of packed brown sugar
- 1 sweet apple cored/thin sliced
- 1 granny smith apple cored/thin sliced
- 5 large eggs
- 2 1/4 cups granulated sugar
- 1 tsp vanilla extract
- 3 cups of flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 1/4 cups of buttermilk
- Caramel Cream Cheese Frosting: Adapted from Kelley
- 1 cup of caramel sauce – you can buy it but I actually made it with 1 cup of sugar 1 1/4 cups heavy cream, 1/2 tsp of vanilla and I upped the salt quotient to 1/2 tsp of salt
- 8 oz. cream cheese
- 1 stick 1/2 cup butter
- Candied pecans for topping the cake
Instructions
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Start off by prepping your apples with an apple corer.
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Spray two 9″ round pans with non-stick spray.
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Melt 1 stick (1/2 cup) of butter and pour evenly between both pans.
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Top that with 3/4 cup of brown sugar in both pans (1 1/2 cups in total).
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Place apples evenly, switching back and forth between the two kinds.
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In your mixer, beat the rest of the butter (make sure it’s softened) with the granulated sugar until fluffy.
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Add in eggs one at a time followed by the vanilla and beat on medium speed.
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In another bowl, mix up the dry ingredients.
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Alternate pouring the dry mixture and the buttermilk until fully incorporated.
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Pour the batter between the two cake pans on top of the apple slices.
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Bake for 40 minutes in a pre-heated 350 degree oven.
Caramel
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In a pot, pour in the sugar and turn the heat on medium until the sugar starts to melt (this takes a little time).
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Once melted take it completely off the heat. Keep on stirring throughout the whole process so it doesn’t burn.
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Slowly add in the cream – it will bubble up on you but just keep on stirring. If it gets any hard chunks put it on the heat again to melt.
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When all the cream is in, add the vanilla and salt.
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Put the caramel into the fridge so it won’t be so hot when you go to make your frosting.
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When your cakes are done, keep them in the pans for 20 minutes.
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Then take them out and cool them completely on wire racks.
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Make the frosting while the cakes cool.
Frosting
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In your mixer, place cream cheese, caramel, and 1 stick of butter and whip up on medium high speed until combined.
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Find a plate for your cake and place one of the round cakes first – apple side up.
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Use half of your frosting in the middle - you don’t have to get all the sides. I like being able to see all the layers.
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Place the next cake apple side down and use the rest of the frosting on top.
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Generously garnish with candied pecans – these I bought at the grocery store, and a little of your leftover caramel drizzled on the plate.
Recipe Notes
Adapted from Paula Deen
Thanks for the feature! 🙂 I love love love this cake!
Anytime Kelley! Love your blog!
Thank you for the recipe..looks delicious!
Have a great weekend!
Thanks for stopping by Helena!