Caramel Apple Cinnamon Cake

The best flavors and smells of fall are all encapsulated in this wonderful layer cake
Editor

Use fall’s ripe, beautiful apples in this decadent, caramel- and cinnamon-filled cake.

This recipe is courtesy of I Am Baker.

8
Servings
849
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake:

  • 2/3  Cups  brown sugar
  • 2  Teaspoons  cinnamon, preferably McCormick
  • 1  Cup  butter, room temperature
  • 1 1/2  Cup  sugar
  • eggs
  • 3  Teaspoons  vanilla extract, preferably McCormick
  • 3  Cups  all-purpose flour
  • 3 1/2  Teaspoons  baking powder
  • 1  Cup  milk, room temperature
  • apples, peeled and finely chopped

For the cinnamon buttercream:

  • 1/4  Cup  unsalted butter, room temperature
  • 1/4  Teaspoon  vanilla extract, preferably McCormick
  • 2  Teaspoons  cinnamon, preferably McCormick
  • 1  Cup  confectioner’s sugar
  • 2  Tablespoons  heavy whipping cream
  • Caramel, to decorate

Directions

For the cake:

Preheat the oven to 350 degrees F. Grease and line two 8-inch round cake pans.

Mix brown sugar and cinnamon together.

Beat butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment until smooth and creamy. Add the eggs one at a time, beating until incorporated. Add the vanilla extract and beat to incorporate.

Sift flour and baking powder together in a bowl. Stir into the creamed butter mixture. Add the milk to the batter and mix until smooth.

Pour ¼ of the batter into one of the cake pans. Add ¼ of the apples and ¼ of the brown sugar mixture on top. Lightly pat the apples into the batter. Pour another ¼ of the batter of the apple layer, and top with another ¼ of the apples and brown sugar mixture. Repeat in the second cake pan with the remaining batter, apples, and brown sugar.

Bake in the preheated oven for 30-40 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool.

For the cinnamon buttercream:

Place butter, vanilla, cinnamon, confectioner’s sugar, and 1 tablespoon of cream into a stand mixer fitted with the paddle attachment. Turn the mixer on and slowly combine all the ingredients. If the frosting seems too thick, add the remaining tablespoon of cream. Turn the mixer on high and mix for 1-2 minutes, until the frosting is light, fluffy, and spreadable.

To assemble the cake, place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread frosting over the top. Place the remaining layer of cake on the frosting. Drizzle with another 3 tablespoons of caramel and serve immediately.

Nutritional Facts

Total Fat
31g
44%
Sugar
10g
11%
Saturated Fat
8g
33%
Cholesterol
13mg
4%
Carbohydrate, by difference
134g
100%
Protein
14g
30%
Vitamin A, RAE
22µg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
72mg
7%
Choline, total
9mg
2%
Fiber, total dietary
14g
56%
Folate, total
182µg
46%
Iron, Fe
6mg
33%
Magnesium, Mg
28mg
9%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
154mg
22%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
228mg
15%
Thiamin
1mg
91%
Water
38g
1%
Zinc, Zn
1mg
13%

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