Description
Caramel apple spice cake brings warmth to your autumn table with a perfect blend of sweet apples and rich spices. Serve this delightful dessert to family and friends for a comforting treat that celebrates seasonal flavors.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 3 large eggs
- 2 cups diced apples
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup unsalted butter
Supporting Ingredients:
- ½ cup packed light brown sugar
- ½ cup unsalted butter
- ½ cup caramel
- ¼ cup water
- 150 ml heavy cream
Spices and Seasonings:
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- ¾ teaspoon ground nutmeg
- 1 tablespoon light brown sugar
- 3 large egg whites
Instructions
- Dice 2 medium apples into small, uniform chunks. Sprinkle 1 tablespoon brown sugar and 1 teaspoon cinnamon over apples, tossing gently to coat every piece thoroughly.
- Sift 2 cups flour, 2 teaspoons baking powder, ¾ teaspoon salt, 1 ½ teaspoons cinnamon, and ¾ teaspoon nutmeg into a medium bowl. Whisk these dry ingredients until completely combined.
- In a separate large bowl, blend 1 cup vegetable oil, ½ cup brown sugar, and 1 cup granulated sugar until smooth. Crack 3 room-temperature eggs one at a time, mixing completely after each addition.
- Pour vanilla extract into the wet mixture. Gradually fold dry ingredients into wet ingredients, stirring until just incorporated. Gently mix in the spiced apple chunks.
- Preheat oven to 350°F. Transfer batter into a greased 9-inch cake pan. Bake for 45-50 minutes, checking doneness with a toothpick that should come out clean.
- For caramel, combine 1 cup granulated sugar and ¼ cup water in a heavy saucepan. Cook over medium heat without stirring until mixture turns amber, approximately 8-10 minutes.
- Remove caramel from heat. Carefully stir in 150 ml room-temperature heavy cream and ½ cup butter. Let cool completely.
- Create Swiss meringue buttercream by whisking 3 egg whites and 1 cup sugar over a double boiler until sugar dissolves. Transfer to a mixer and whip until stiff peaks form.
- Gradually add 1 cup room-temperature butter, mixing until smooth. Fold in ½ cup prepared caramel until fully incorporated.
- Once cake has cooled completely, spread buttercream between layers. Drizzle remaining caramel over the top of the cake for a stunning finish.
Notes
- Chop apples into small, uniform pieces to ensure even distribution and consistent texture throughout the cake.
- Toast spices like cinnamon and nutmeg briefly in a dry pan to enhance their flavor before adding to the cake batter.
- Check cake doneness by inserting a toothpick into the center – it should come out clean with just a few moist crumbs.
- For a gluten-free version, substitute all-purpose flour with a blend of almond and rice flour, which keeps the cake tender and moist.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 469 kcal
- Sugar: 52 g
- Sodium: 176 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 104 mg