Caramel Apple Cake

 

 

Caramel Apple Cake

Ingredients

For the Cake:

2 ½ cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

1 cup unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup sour cream, room temperature

2 cups apples, peeled, cored, and finely chopped (about 2 medium apples)

½ cup chopped pecans or walnuts (optional)

For the Caramel Sauce:

½ cup unsalted butter

1 cup brown sugar, packed

½ cup heavy cream

1 tsp vanilla extract

Pinch of salt

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

3-4 cups powdered sugar, sifted

1 tsp vanilla extract

Necessary Tools:

9-inch round cake pans (2)

Mixing bowls

Electric mixer

Whisk

Measuring cups and spoons

Rubber spatula

Cooling rack

Small saucepan

Instructions

Prepare the Cake Pans:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Add the dry ingredients in batches, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the chopped apples and nuts (if using).

Bake the Cake:

Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Make the Caramel Sauce:

In a small saucepan, melt the butter over medium heat.

Stir in the brown sugar, heavy cream, and a pinch of salt. Bring the mixture to a gentle simmer and cook, stirring constantly, for about 4-5 minutes until it thickens.

Remove from heat and stir in the vanilla extract. Let the caramel sauce cool slightly before using.

Make the Cream Cheese Frosting:

In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

Gradually add powdered sugar, 1 cup at a time, until the frosting is light and fluffy.

Stir in the vanilla extract.

Assemble the Cake:

Once the cakes have completely cooled, place the first layer on your serving plate.

Spread a layer of cream cheese frosting over the top of the first layer.

Drizzle some of the caramel sauce over the frosting.

Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.

Drizzle more caramel sauce over the top of the cake, letting it drip down the sides.

Serve:

Garnish the cake with additional chopped apples, caramel sauce, and a sprinkle of cinnamon if desired.

Refrigerate the cake for 30 minutes to allow the frosting to set before slicing and serving.