Caramel Apple Cake
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Caramel Apple Cake
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A lovely fresh apple sponge cake is iced with a gorgeous caramel frosting, and ready for you to enjoy in no time.
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Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 cup butter unsalted
- 1 cup water
- 1/2 cup sour cream
- 2 large egg
- 3 medium apple peeled, cored, and finely chopped, about 3 cups
Caramel Icing Ingredients
- 1 cup butter unsalted
- 3/4 cup heavy cream
- 2 cups brown sugar packed
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Cake Instructions
- Start by preheating the oven to 350°F. Grab a 12x18 baking pan and grease it with cooking spray or line it with parchment paper. Next grab a large mixing bowl and add the flour, sugar, baking soda, salt, and cinnamon. Whisk that together until combined and set aside.
- Add ½ a cup of butter to a small saucepan and heat it over medium heat until it melts. Once melted, add the water and heat until it comes to a simmer.
- Pour the warmed butter and water mixture over the flour mixture and mix until fully incorporated. Then, add the sour cream and mix. Lastly add the eggs and mix everything until combined. Add the chopped apples and fold everything together until combined. Pour the batter into the prepared baking pan and spread it evenly.
- Bake the cake for 30-35 minutes or until done. You can test for doneness by sticking a toothpick into the center of the cake. If it comes out clean with a few crumbs, it’s done. Allow the cake to sit in the pan to cool completely. While it cools, start on the frosting.
Icing Instructions
- To make the frosting, bring a large saucepan over medium heat and melt the other ½ a cup of butter. Add the brown sugar and heavy cream and continuously stir while the mixture comes to a boil.
- Once boiling, remove from the heat and allow the liquid to cool for a few minutes. Pour the liquid into a large mixing bowl. Gradually add powdered sugar to the bowl while using a hand or stand mixer to whip the ingredients together. Beat everything until smooth and creamy. Make sure the cake has cooled completely before icing the cake. Slice the cake and serve out of the pan. Enjoy!
Notes
- Storage - Because the icing has heavy cream in it, I recommend storing this cake in the fridge, covered for 2-3 days.
- You can make this cake a day or two ahead of time, and store it at room temperature, covered. You can make the icing the day of, and ice the cake right as you’re about to serve!
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