I really love this one! The cake is soft and tender studded with apples, the cozy spices peak through in every bite, and the sweet and salty caramel frosting, is the perfect match. My family insisted caramel buttercream because apples + caramel = heaven. But this fall cake with pair equally well with cream cheese, brown butter or a reduced cider frosting! The season is young so I may have to try them all!
I adore making sheet cakes- they are casual enough to whip up on a weekday and a breeze to frost! That being said, this makes a wonderful layer cake for a special occasion.
Bakers Schedule
I like to make this cake in the evening, storing it in the fridge overnight to chill and frosting it the next day. I make the caramel while the cake is baking so everything comes together quickly when its time to frost! el.
Notes
• The buttercream may need a bit more heavy cream to lighten it up. Otherwise if the caramel is quite thick it will be harder to spread
• To make brown butter caramel frosting. Brown your butter ahead of time and refrigerate until solid. Remove from the fridge and allow to come to room temp before starting the buttercream
• Feel free to add 1/2 a cup of chopped walnuts to the batter. I personally like to leave them out and sprinkle them on top of the cake for added texture!
Mix and Match
cream cheese frosting
brown butter cream cheese
brown sugar buttercream
Spice Apple Cake with Caramel Frosting
Description
I really love this one! The cake is soft and tender studded with apples, the cozy spices peak through in every bite, and the sweet and salty caramel frosting, is the perfect match. My family insisted caramel buttercream because apples + caramel = heaven. But this fall cake with pair equally well with cream cheese, brown butter or a reduced cider frosting! The season is young so I may have to try them all!
I adore making sheet cakes- they are casual enough to whip up on a weekday and a breeze to frost! That being said, this makes a wonderful layer cake for a special occasion.
Bakers Schedule
I like to make this cake in the evening, storing it in the fridge overnight to chill and frosting it the next day. I make the caramel while the cake is baking so everything comes together quickly when its time to frost!
Ingredients
Cake Ingredients
1 cup (226 grams) unsalted butter
1/2 cup (100 grams) brown sugar
1 cup (200 grams) cane sugar
1 tablespoon vanilla extract*
3 large eggs
2 cups (250) all purpose flour
2 tsp (9 grams) baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground ginger
1/4 tsp salt
1/2 cup (120 ml) sour cream
1 medium apple
Caramel Sauce Ingredients
1.5 cup (300 grams) sugar
1/4 cup water
5 tablespoons (70 grams) butter
1 cup heavy cream
1 teaspoon vanilla extract
1/2- 1 teaspoon flaky salt
Caramel Buttercream Ingredients
3 cups ( 360 grams) confectioners sugar
3/4 cup (170 grams) unsalted butter
2 teaspoons vanilla extract
1/4 tsp salt
3 tablespoons (57 grams) caramel sauce, homemade or store bought
2-4 tablespoons heavy cream
* I use Singing dog vanilla double strength extract in my baking. I use 2 teaspoons for this recipe. For a single strength vanilla increase to a tablespoon.
Instructions
Make the cake
- Preheat the oven to 350. Grease and line a 9 X 13 inch sheet pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, spices and salt.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter, brown sugar, granulated sugar and vanilla extract on medium-high, until light and fluffy, about 3 to 4 minutes. Add the eggs, one at a time, and mix until each is fully incorporated. Use a spatula to scrape down the bowl.
- Add half the dry ingredeints to the wet and mix on low until almost incorporated, about 1 minutes. Add the sour cream and mix on low. Add the rest of the dry mixture, mixing on low until just combined.
- Chop the apple into 1/4 inch cubes. Using a spatula gently fold the apples into the batter. Transfer the batter to the prepared pan and smooth out the top. Bake for 30-35 minutes or until a tooth pick comes out clean.
- Cool for 10 minutes and then transfer to a cooling rack to cool completely before frosting.
Make the Caramel
- Combine the water and sugar in a heavy bottom sauce pan. Warm the pot over medium heat until the sugar dissolves.
- Allow the mixture to bubble, swirling occasionally (Do not stir!) until its a rich amber color, about 12-15 minutes. Remove from heat and whisk in the cream vigorously. Add butter and bring back to a medium low heat. Continue whisking and cook for an additional 2-3 minutes.
- Let the mixture cool for a few minutes before adding the vanilla and salt. Store in the fridge.
Make the Caramel Buttercream
- In a stand mixer fitted with the paddle attachment, combine the confectioners sugar and butter and beat on low speed until combined.
- Turn the mixer speed to medium and beat until a thick paste forms. Scrape down the bowl and paddle . then add the vanilla, salt and caramel and beat a few seconds more.
- With the mixer on low speed, add enough cream to make the frosting spreadable.
Notes
• The buttercream may need a but more heavy cream to lighten it up. Otherwise if the caramel is quite thick it will be harder to spread
• To make brown butter caramel frosting. Brown your butter ahead of time and refrigerate until solid. Remove from the fridge and allow to come to room temp before starting the buttercream
• Feel free to add 1/2 a cup of chopped walnuts to the batter. I personally like to leave them out and sprinkle them on top of the cake for added texture!
Mix and Match
cream cheese frosting
brown butter cream cheese
brown sugar buttercream
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