Apple and Thyme Cake with a Salted Caramel Buttercream

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    30 mins

  • Total Time

    1 hr 30 mins

  • Servings

    6

  • Calories

    882 kcal

  • Course

    Dessert

  • Cuisine

    American

Apple and Thyme Cake with a Salted Caramel Buttercream

Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

apple-thyme cake

  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground all-spice
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 2 1/2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 golden delicious apples, peeled, cored and chopped
  • 2 tablespoons minced thyme

salted caramel buttercream

  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon water
  • 5 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon sea salt flakes
  • ½ cup plus 2 tablespoons unsalted butter, softened
  • 2 cups sifted confectioners sugar

optional garnishes

  • crisp apple chips (dehydrated sliced apples)
  • white chocolate crispy balls
  • Toffee bits
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Instructions

apple thyme cake

  1. Preheat oven to 350°F. Lightly grease two 6" round cake pans with butter or oil and line the bottoms with parchment. Set aside.
  2. In a mixing bowl sift together the flour, cinnamon, baking soda, nutmeg, all spice, and salt.
  3. In another mixing bowl, whisk together sugar, oil, eggs, milk, and vanilla.
  4. Pour dry ingredients into the wet ingredients and stir until completely combined.
  5. Fold in apples and thyme until evenly distributed throughout batter.
  6. Pour mixture into the prepared cake pans and bake for 20 to 25 minute or until a toothpick comes out clean when inserted into center of the cake.
  7. Allow cake to cool for about 30 minutes, then refrigerate until cakes are cold.

salted caramel buttercream

  1. Place both sugars and water into a saucepan and bring to a boil. Boil until sugars melt and become a light golden-amber color. Remove from heat and whisk in 5 tablespoons butter (be careful as mixture will begin to bubble up). Place the mixture back onto the stovetop and cook for an additional minute, while whisking. Remove from heat and slowly pour in cream (mixture will bubble up again). Place caramel sauce over the heat again and whisk in sea salt. Remove from heat and allow mixture to cool completely.
  2. In a large mixing bowl or with a stand mixer beat remaining butter until light and fluffy. Add confectioners sugar and continue to beat until no lumps remain.
  3. Slowly pour caramel sauce into the buttercream, while beating, until the caramel sauce has been fully incorporated and the buttercream is light and fluffy.

assembly

  1. Remove cakes from cake pans and spread a thin layer of buttercream over the top of one of the cake rounds and top with the other round inverted over the top. Spread a thin layer of frosting over the entire cake and refrigerate (this is your crumb coat)for about 1 hour. Spread another thin layer of frosting over the cake and decorate the top with any preferred garnishes. Slice and serve.

Notes

  • **Makes 1 (6 ") cake**
  • **Nutrition Information Does Not Include Optional Garnishes**

Nutrition Information

Show Details
Calories 882kcal (44%) Carbohydrates 142g (47%) Protein 6g (12%) Fat 34g (52%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 148mg (49%) Sodium 618mg (26%) Potassium 193mg (6%) Fiber 3g (12%) Sugar 114g (228%) Vitamin A 1290IU (26%) Vitamin C 7mg (8%) Calcium 73mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 882 kcal

% Daily Value*

Calories 882kcal 44%
Carbohydrates 142g 47%
Protein 6g 12%
Fat 34g 52%
Saturated Fat 21g 105%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 148mg 49%
Sodium 618mg 26%
Potassium 193mg 4%
Fiber 3g 12%
Sugar 114g 228%
Vitamin A 1290IU 26%
Vitamin C 7mg 8%
Calcium 73mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

6 reviews
Excellent

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