Name: Caramel Apple Cake with Salted Caramel Buttercream Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 90 g granulated sugar; 1 tbsp water; 25 g butter; 100 g heavy cream; Pinch of salt; 240 g all-purpose flour; 1 1/4 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground allspice; 100 g granulated sugar; 100 g dark brown sugar; 200 g apples (grated); 110 g vegetable oil (room temperature); 2 eggs (room temperature); 140 g sour cream (14-18%, room temperature); 1 tsp vanilla extract; 100 g butter (room temperature); 165 g powdered sugar; 2-3 tsp caramel (from salted caramel sauce); 1 tsp vanilla extract

Ingredients

90 g granulated sugar

1 tbsp water

25 g butter

100 g heavy cream

Pinch of salt

240 g all-purpose flour

1 1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground all spice

100 g granulated sugar

100 g dark brown sugar

200 g apples (grated)

110 g vegetable oil (room temperature)

2 eggs (room temperature)

140 g sour cream (14-18%, room temperature)

1 tsp vanilla extract

100 g butter (room temperature, for buttercream)

165 g powdered sugar

2-3 tsp caramel

1 tsp vanilla extract (for buttercream)

Instructions

Step 1: Make the salted caramel by combining 90 g granulated sugar and 1 tbsp water in a medium saucepan. Stir to wet the sugar evenly and cook over medium-high heat, letting the sugar melt and turn golden brown. Stir occasionally to ensure even melting.

Step 2: Once caramel is golden, reduce heat to medium. Stir in 25 g butter until melted, then gradually whisk in 100 g heavy cream in small amounts, stirring constantly as it bubbles up. Remove from heat, add a pinch of salt, and transfer to a shallow bowl to cool in the fridge for 30-60 minutes until room temperature.

Step 3: Preheat the oven to 170ºC (340ºF) conventional and line a 22×22 cm square baking pan with parchment paper.

Step 4: Grate the 200 g apples and set aside.

Step 5: In a large bowl, sift together the dry ingredients: 240 g all-purpose flour, 1 1/4 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground all spice. Stir to combine.

Step 6: In another bowl, whisk together the wet ingredients: 100 g granulated sugar, 100 g dark brown sugar, 110 g vegetable oil, 2 eggs, 140 g sour cream, and 1 tsp vanilla extract until smooth and combined.

Step 7: Pour the wet mixture into the dry ingredients and add the grated apples. Gently stir to combine, ensuring no lumps remain.

Step 8: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a cake tester inserted in the center comes out clean.

Step 9: Remove the cake from the oven and let it cool in the pan for 10 minutes, then gently remove it from the pan and cool completely on a wire rack.

Step 10: For the caramel buttercream, sift 165 g powdered sugar and set aside.

Step 11: Beat 100 g room temperature butter in a mixer with the paddle attachment on medium-high speed for 4 minutes. Scrape down the bowl and beat for another 2 minutes.

Step 12: Add the powdered sugar, 1 tsp vanilla extract, and 2-3 tsp cooled caramel in two parts, whipping well after each addition until fully incorporated.

Step 13: Scrape down the bowl again and mix the buttercream on low speed for 1 minute to finish.

Step 14: Assemble by spreading the buttercream over the cooled cake. Drizzle extra caramel on top and swirl gently with a spatula for a beautiful finish. Store any leftover caramel in an airtight container in the fridge for up to 1 month.

Tips & Variations

Use tart apples like Granny Smith for a tangier flavor that balances the sweetness of caramel and buttercream.

For a nutty crunch, sprinkle chopped toasted pecans or walnuts over the caramel before serving.

If you prefer less sweetness, reduce the amount of caramel used in the buttercream.

The cake can be baked in round pans if you want a layered cake; just adjust baking time accordingly.

FAQs

Can I use a different type of apple?

Yes, you can use any apple variety you like. Tart apples such as Granny Smith add a nice contrast to the sweet caramel, but sweeter apples like Fuji or Gala work well too.

How do I know when the caramel is ready?

The caramel is ready when it turns a golden brown color. Be careful not to let it burn, as it will taste bitter. The sugar should melt evenly and develop a rich amber hue before adding butter and cream.