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Caramel Apple cake | lilcupcakemonkey.com

Caramel Apple Cake

Apple cake with molasses and cinnamon, filled with caramel sauce and frosted with spiced cream cheese frosting. Topped with Caramel apple and toasted pecans

Course Dessert
Cuisine American
Keyword Apple, Caramel Apple, layer Cake, salted caramel sauce
Prep Time 1 hour
Cook Time 1 hour
Chill 1 hour
Total Time 2 hours
Servings 6 people

Ingredients

Apple Cake (3 x 6 inch)

  • 180 gm All purpose flour 11/2 cups
  • 150 gm Butter 3 sticks
  • 150 gm Caster sugar 3/4 cup
  • 3 Large Eggs ((Separate Yolk and Whites)
  • 3 Medium Apples (Ambrose/ Golden delicious) 200 gm
  • 11/2 tsp Baking powder
  • 2 tbsp Molasses
  • 90 ml Milk 1/3 cup
  • 2 tsp Cinnamon powder

Spiced Cream Cheese Frosting

  • 2 tsp Pumpkin spice/ Apple Spice / All spice
  • 100 gm Butter 1 stick
  • 200 gm Cream Cheese
  • 200 gm Icing Sugar (add a tbsp or more as needed)

Caramel Sauce

  • 200 gm Thick Caramel sauce
  • 100 gm Thinned out caramel sauce (add 1 tsp at a time until runny)
  • 100 gm caramel sauce for caramel apple

Caramel Apple

  • 100 gm Caramel Sauce
  • 20 gm toasted pecans
  • 2 Apples

Instructions

Apple Cake

  1. Preheat the oven to 350F or 180 C degrees, grease and line the cake tins with parchment.

  2. In a large bowl, sift all purpose flour, baking powder, cinnamon powder. Mix it thoroughly. 

  3. Peel and chop the apples into tiny apple chunks. 

  4. Separate the egg whites and yolks, add the egg whites into a large bowl. Whisk the egg whites until stiff peaks using the whisk attachment of a stand mixer.

  5. Add the butter and sugar, cream until light and fluffy. Add and beat the egg yolks. Add the milk and molasses

  6. Add the dry ingredients in small batches and mix thoroughly. Fold the egg whites and the apple chunks into the batter. 

  7. Divide the batter into 3 cake tins and bake for about 30 minutes. Check with a skewer to see if completely baked. Once baked, let it cool on a cooling rack.

Caramel Apple

  1. Add the caramel sauce in a small saucepan, heat on low until caramel thins and is slightly runny. 

  2. poke a skewer in the apple, sunk the apple in the caramel sauce and swirl it around. 

  3. Sprinkle chopped toasted pecans and let it cool in the freezer for a few minutes and cool in the refrigerator. 

Spiced Cream Cheese Frosting

  1. In a bowl, add the butter and cream it using the paddle attachment of the stand mixer. Sift icing sugar in batches.

  2. Add the cream cheese and pumpkin spice/ apple spice or even all spice into the bowl and whisk on medium high for 2 minutes. 

Assembly

  1. On a cake board or a cake stand, add a dollop of cream cheese frosting. Place the bottom layer of the cake ( the cake is super moist and light coz of the molasses and whipped egg whites, take care while moving). 

  2. Using a round nozzle or cut off the tip of the piping bag. Pipe the cream cheese frosting like a dam around the edge of the cake. 

  3. Add spoonfuls of thick caramel sauce, smoothen the layer with an offset spatula. 

  4. Repeat the same for the middle layer and place the top layer with the bottom facing the top. Add dollops of cream cheese and smoothen it to be flat. 

  5. Drizzle the cake with thin caramel sauce (make sure its room temperature). Place the apple on top. Chill the cake for 30 minutes to overnight. 

  6. Enjoy on a cold autumn day with a hot cuppa:D