Description
Sweet, tart apples combine with rich caramel in this show-stopping Caramel Apple Cake. Perfect for autumn gatherings!
Ingredients: For the Cake:
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup unsalted butter (softened)
1 ½ cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 medium apples (peeled, cored, and thinly sliced)
For the Caramel Sauce:
1 cup sugar
¼ cup water
½ cup heavy cream
3 tablespoons butter
Instructions:
Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract. Alternate adding dry ingredients and buttermilk to the butter mixture. Fold in the apple slices.
Bake the Cake: Divide the batter between the cake pans and bake for 30-35 minutes. Let cool completely.
Make the Caramel Sauce: In a saucepan, heat sugar and water until it turns golden brown. Carefully whisk in cream and butter until smooth. Let it cool slightly.
Assemble: Drizzle the caramel sauce over the cake layers, stacking them with caramel between each. Finish by pouring a generous amount of caramel over the top.
Serve: Enjoy the decadent caramel goodness combined with the freshness of apples in every bite!
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature. When creaming the butter and sugar, beat for a full 3-5 minutes until pale and fluffy. This incorporates air for a lighter crumb. Add eggs one at a time, mixing fully after each to prevent curdling. When alternating dry ingredients and buttermilk, begin and end with the dry mixture, mixing just until combined. Gently fold in the apples to avoid over-mixing the batter. For the caramel, use a light-colored saucepan to easily monitor the color change. Once the sugar and water turn a deep amber, immediately remove from heat and slowly whisk in the cream and butter—it will bubble vigorously. Let the caramel cool and thicken for 15 minutes before assembling the cake.
Serving Suggestions
This cake is a celebration centerpiece. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to complement the warm spices. For a decorative touch, garnish the top with a fan of thinly sliced apple or a sprinkle of flaky sea salt to balance the sweetness. It pairs wonderfully with a cup of strong coffee or spiced chai tea. For a festive presentation, drizzle extra caramel on individual plates before placing the cake slice.
How-to Summary
In summary: Prepare two 9-inch cake pans and preheat your oven. Mix dry ingredients (flour, baking powder, spices, salt). Separately, cream butter and sugar, then incorporate eggs and vanilla. Combine wet and dry mixes alternately with buttermilk, then fold in sliced apples. Bake the layers, cool completely, and prepare a homemade caramel sauce by caramelizing sugar and water, then carefully adding cream and butter. Assemble the cake by stacking layers with caramel between them and pouring more over the top.
Frequently Asked Questions
Can I use a different type of apple?
Yes! Firm, tart apples like Granny Smith or Honeycrisp work best as they hold their shape and provide a nice flavor contrast to the sweet caramel.
Can I make the cake layers ahead of time?
Absolutely. Bake the cake layers, let them cool completely, wrap tightly in plastic wrap, and freeze for up to a month. Thaw before assembling.
My caramel sauce turned grainy. What happened?
This often occurs if sugar crystals form on the pan’s sides. To prevent it, brush down the sides with a wet pastry brush while the sugar dissolves. Gently swirling the pan instead of stirring can also help.
What can I use instead of buttermilk?
Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
How should I store the finished cake?
Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate due to the caramel and buttermilk, but let slices come to room temperature before serving for the best texture.
Common Mistakes to Avoid
- Over-mixing the batter: This develops gluten, leading to a tough, dense cake. Mix only until ingredients are just combined.
- Adding cold ingredients: Using cold eggs or buttermilk can cause the creamed butter to seize, resulting in a heavy batter.
- Under-cooking the caramel: Removing the sugar syrup from heat too early results in a light, overly sweet sauce. Wait for a deep amber color.
- Assembling a warm cake: The caramel will melt and soak in unevenly if the cake layers are not completely cool.
- Not greasing pans properly: Ensure you grease and flour the pans thoroughly to prevent the cake from sticking.
Conclusion
This Caramel Apple Cake is more than just a dessert; it’s a celebration of autumn’s finest flavors. The process of creating the homemade caramel and spiced apple cake from scratch is deeply rewarding, resulting in a stunning and delicious masterpiece. By following the detailed guide and avoiding common pitfalls, you’ll achieve a moist, flavorful cake with a luxurious caramel finish that is sure to impress at any gathering. Embrace the season and enjoy the rich, comforting results of your baking.