Salted Caramel Apple Cake

Salted Caramel Apple Cake could be just the lacto ovo vegetarian recipe you've been looking for. This side dish has 678 calories, 7g of protein, and 26g of fat per serving. This recipe serves 12 and costs 97 cents per serving. It is brought to you by Brown Eyed Baker. Halloween will be even more special with this recipe. 1264 people have made this recipe and would make it again. Head to the store and pick up granulated sugar, ground cinnamon, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 35%, which is rather bad. Similar recipes include Salted Caramel Apple Cake, Salted caramel apple skillet cake, and Salted Caramel Apple Upside Down Cake.

Servings: 12

Preparation duration: 90 minutes

Cooking duration: 55 minutes

 

Ingredients:

1 teaspoon baking powder

2 teaspoons baking soda

Salted caramel sauce

2 eggs

4 cups (482 grams) all-purpose flour

2½ cups (496 grams) granulated sugar

1 teaspoon ground allspice

2 teaspoons ground cinnamon

1 teaspoon ground cloves

Chopped peanuts

1 teaspoon salt

1½ cups (340 grams) unsalted butter, softened but still cool, cut into small pieces

4 cups (904 grams) unsweetened applesauce

1 teaspoon vanilla extract

1½ cups (340 grams) whole milk

Equipment:

baking paper

oven

bowl

hand mixer

toothpicks

wire rack

sauce pan

whisk

plastic wrap

Cooking instruction summary:

1. Make the Cake: Preheat oven to 325 degrees F. Grease three 8-inch round cake pans, line the bottoms with a round of parchment paper, grease the parchment, then flour the pans, tapping out any excess.2. In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves.3. Using an electric mixer on medium speed, beat the butter until creamy, about 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs and beat until combined.4. Reduce the mixer speed to low and add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl and mix on low for an additional 30 seconds to combine.5. Divide the batter evenly among the prepared pans and smooth the tops. Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes, rotating the pans halfway through the baking time. Transfer the pans to a wire rack and cool for 20 minutes. Turn the cakes out onto the rack, remove the parchment, and allow to cool completely.6. Make the Salted Caramel Buttercream: In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixtures comes to a boil and has thickened, about 10 to 15 minutes.7. Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, about 5 minutes. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. (It might seem like it won't get to the fluffy point, but stick with it, it'll get there!) Add the salted caramel sauce and continue mixing until combined and fluffy. (If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it reaches a fluffy consistency.)8. Assemble the Cake: If any of the cake layers have domed on top, trim the top off to create flat surfaces. Place one cake layer on a serving platter. Spread 1 cups of the frosting on top. Add the next layer and top with 1 cups of the frosting. Add the third layer on top and spread a very thin layer of frosting over the sides and top of the cake. Refrigerate for 15 minutes, until firm. Frost the sides and top of the cake with the remaining frosting. Drizzle some additional salted caramel sauce on top and sprinkle with chopped peanuts. Return to the refrigerator for at least 15 minutes prior to serving.The cake can be kept in an airtight cake saver (or wrapped tightly in plastic wrap) at room temperature for up to 3 days. If your kitchen is particularly warm or humid, store the cake in the refrigerator. Allow the cake to sit at room temperature for at least 2 hours before serving.

 

Step by step:


1. Make the Cake: Preheat oven to 325 degrees F. Grease three 8-inch round cake pans, line the bottoms with a round of parchment paper, grease the parchment, then flour the pans, tapping out any excess.

2. In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves.

3. Using an electric mixer on medium speed, beat the butter until creamy, about 4 minutes.

4. Add the sugar and beat until light and fluffy, about 3 minutes.

5. Add the eggs and beat until combined.

6. Reduce the mixer speed to low and add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl and mix on low for an additional 30 seconds to combine.

7. Divide the batter evenly among the prepared pans and smooth the tops.

8. Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes, rotating the pans halfway through the baking time.

9. Transfer the pans to a wire rack and cool for 20 minutes. Turn the cakes out onto the rack, remove the parchment, and allow to cool completely.

10. Make the Salted Caramel Buttercream: In a medium, heavy-bottomed saucepan, whisk the sugar and flour together.

11. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixtures comes to a boil and has thickened, about 10 to 15 minutes.

12. Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, about 5 minutes. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. (It might seem like it won't get to the fluffy point, but stick with it, it'll get there!)

13. Add the salted caramel sauce and continue mixing until combined and fluffy. (If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it reaches a fluffy consistency.)

14. Assemble the Cake: If any of the cake layers have domed on top, trim the top off to create flat surfaces.

15. Place one cake layer on a serving platter.

16. Spread 1 cups of the frosting on top.

17. Add the next layer and top with 1 cups of the frosting.

18. Add the third layer on top and spread a very thin layer of frosting over the sides and top of the cake. Refrigerate for 15 minutes, until firm. Frost the sides and top of the cake with the remaining frosting.

19. Drizzle some additional salted caramel sauce on top and sprinkle with chopped peanuts. Return to the refrigerator for at least 15 minutes prior to serving.The cake can be kept in an airtight cake saver (or wrapped tightly in plastic wrap) at room temperature for up to 3 days. If your kitchen is particularly warm or humid, store the cake in the refrigerator. Allow the cake to sit at room temperature for at least 2 hours before serving.


Nutrition Information:

Quickview
678k Calories
7g Protein
25g Total Fat
109g Carbs
3% Health Score
Limit These
Calories
678k
34%

Fat
25g
39%

  Saturated Fat
15g
97%

Carbohydrates
109g
36%

  Sugar
49g
56%

Cholesterol
91mg
30%

Sodium
545mg
24%

Get Enough Of These
Protein
7g
14%

Manganese
0.51mg
26%

Selenium
17µg
25%

Vitamin B1
0.36mg
24%

Folate
84µg
21%

Vitamin B2
0.36mg
21%

Vitamin A
853IU
17%

Phosphorus
138mg
14%

Iron
2mg
13%

Vitamin B3
2mg
13%

Fiber
2g
11%

Calcium
94mg
9%

Potassium
233mg
7%

Vitamin D
0.94µg
6%

Vitamin E
0.92mg
6%

Copper
0.12mg
6%

Vitamin B5
0.54mg
5%

Magnesium
21mg
5%

Vitamin B12
0.28µg
5%

Zinc
0.64mg
4%

Vitamin B6
0.07mg
4%

Vitamin K
2µg
3%

Vitamin C
0.95mg
1%

covered percent of daily need
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Salted Caramel Apple Cake

 

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