Description
A moist apple cake swirled with salted caramel, topped with a decadent caramel frosting and chopped apples. Perfect for fall!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 cups peeled and chopped apples (such as Honeycrisp or Granny Smith)
- 1 cup salted caramel sauce, store-bought or homemade
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add to the creamed mixture, alternating with the sour cream, beginning and ending with flour mixture. Mix until just combined.
- Fold in the chopped apples. Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the Salted Caramel Frosting: In a saucepan, melt the butter over medium heat. Stir in brown sugar and salt, and bring to a boil, stirring constantly. Boil for 1 minute, then remove from heat.
- Stir in the powdered sugar and milk until smooth. If frosting is too thick, add more milk, 1 tablespoon at a time, until desired consistency is reached.
- Drizzle frosting over cooled cake. Sprinkle with coarse sea salt, if desired.
Notes
- Cake is best stored covered in the refrigerator.
- Cake can be frozen, well wrapped, for up to 2 months. Defrost fully before serving.
- For a quicker cake, use 2 x 20cm (8in) tins and bake for 2530 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes