Apple Cake with Salted Caramel Frosting Recipe
User Reviews
5
Apple Cake with Salted Caramel Frosting Recipe
Description
The Apple Cake batter is made from a blend of cake flour (or combined all-purpose flour and cornstarch), baking powder and soda, salt, cinnamon, and nutmeg, combined with creamed butter and sugar, eggs, vanilla, milk, and diced peeled Granny Smith apples. The spices provide warm notes that complement the tartness of the apples, which contribute moisture and texture inside the tender crumb.
After baking and cooling, the cake is frosted with a salted caramel buttercream made from browned sugar syrup blended with heavy cream, vanilla, salt, butter, and powdered sugar. This frosting builds a creamy and flavorful topping with a subtle salty contrast enhancing the caramel's richness.
The cake serves well for dessert or special occasions and can be stored in an airtight container at room temperature or refrigerated to extend freshness. The tart apple pieces give bursts of flavor against the smooth richness of the frosting.
Ingredients
For the Apple Cake:
- 3 cups cake flour or 2 2/3 cup all purpose flour + 1/3 cup cornstarch
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups unsalted butter softened
- 2 cups granulated sugar
- 2 egg large
- 1 tablespoon vanilla extract
- 1 cup milk whole
- 1 1/2 cup green apple from 2 large peeled Granny Smiths, diced
For the Salted Caramel Frosting:
- 1/2 cup brown sugar
- 2 tablespoons water
- 1/3 cup heavy cream
- 1 tablespoon vanilla extract
- 1 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups powdered sugar
Instructions
For the Apple Cake:
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish and set aside. Mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.
- In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Scrape the bowl and slowly beat in the eggs and vanilla. Alternate add the flour mixture and milk until the batter is smooth. Then scrape the bowl again and stir in the apple by hand.
- Scoop the batter into the prepared baking dish. Smooth out the top and bake for 40-50 minutes until a toothpick inserted into the center of the cake comes out clean. Cool to room temperature.
For the Salted Caramel Frosting:
- While the cake is baking, place the brown sugar and water in a large deep skillet. (You want to have a large heating surface.) Turn on medium heat and bring to a simmer. Stir and allow the liquid to bubbly for approximately 5 minutes, until the sugar syrup is very dark. Remove the pan from the burner and whisk in the heavy cream, vanilla, and salt. Place the pan in the refrigerator to cool to room temperature. (If you add it to the butter while it's warm, it will melt the butter and ruin the frosting.)
- Once the caramel has cooled to room temperature, place the butter in the bowl of an electric mixer and beat until smooth. Then add in the caramel. Beat again to combine. Then scrape the bowl and slowly add the powdered sugar. Beat until smooth.
- Scoop the frosting on top of the completely cooled cake and spread over the top. Cut into 24 pieces and enjoy!
Notes
- Store leftover cake in an airtight container at room temperature up to 3 days or in the refrigerator up to 1 week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24slices
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 377kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 70mg | 23% |
| Sodium | 268mg | 11% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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