Apple Cake with Caramel Frosting
Apple, cinnamon & caramel come together for the perfect fall treat. This moist apple cake with caramel frosting is filled with warm, comforting flavors and makes for the perfect dessert
Servings: 15 pieces
Ingredients
Apple Cake
- 2 1/4 Cups All-Purpose Flour
- 1 1/2 teaspoons Cinnamon
- 1/4 teaspoon Nutmeg
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 Cup Vegetable Oil
- 3/4 Cup White Sugar
- 1/2 Cup Brown Sugar
- 3 Large Eggs
- 2 teaspoons Vanilla Extract
- 1/3 Cup Sour Cream
- 2 Cups Chopped Apples peel first then cut into very small pieces
Caramel Frosting
- 1/2 Cup Unsalted Butter
- 1 Cup Packed Brown Sugar
- 6 Tablespoons Cream divided
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Salt use 1/4 teaspoon if you prefer a less salted caramel flavor
- 2-3 Cups Powdered Sugar
Instructions
Apple Cake
- Preheat the oven to 350F degrees. Grease and flour a 9x13 inch cake pan.
- In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda & salt.2 1/4 Cups All-Purpose Flour, 1 1/2 teaspoons Cinnamon, 1/4 teaspoon Nutmeg, 3/4 teaspoon Baking Soda, 1/2 teaspoon Salt
- In a large bowl beat together the oil, sugars, eggs & vanilla extract until no lumps remain. Then beat in the sour cream.1/2 Cup Vegetable Oil, 3/4 Cup White Sugar, 1/2 Cup Brown Sugar, 3 Large Eggs, 2 teaspoons Vanilla Extract, 1/3 Cup Sour Cream
- With the mixer on low speed, beat the flour mixture into the wet ingredients about 1/2 at a time. Turn down the mixer and scrape down the sides of the bowl as necessary.
- Carefully fold in the chopped apple using a rubber spatula or wooden spoon.2 Cups Chopped Apples
- Pour the batter into the prepared pan and bake for 28-34 minutes, or until an inserted toothpick comes out clean.
- Cool fully before frosting
Caramel Frosting
- In a medium saucepan over low-medium heat, melt the butter.1/2 Cup Unsalted Butter
- Add in the brown sugar and 1/4 cup (4 tablespoons) cream.1 Cup Packed Brown Sugar, 6 Tablespoons Cream
- Melt everything together while whisking.
- Bring the mixture to a gentle boil for 3 minutes while whisking constantly.
- Remove from the heat and pour the mixture into a heatproof bowl.
- Cool for 15 minutes.
- Add in the vanilla extract & salt. Then beat in the powdered sugar 1 cup at a time, alternating with 1 tablespoon of heavy cream until the desired sweetness & consistency is reached.2 teaspoons Vanilla Extract, 1/2 teaspoon Salt, 2-3 Cups Powdered Sugar
- Frost the cooled cake and slice into pieces.
Notes
Can be stored in an airtight container in a cool place for 3 days, or in the refrigerator for 5 days.
Nutrition
Serving: 1g | Calories: 529kcal | Carbohydrates: 91g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 63mg | Sodium: 238mg | Fiber: 1g | Sugar: 74g