Apple Spice Cake with Caramel

Table of Contents

Components:

Regarding the Apples Caramelized:

Three medium apples (such Fuji, Honeycrisp, or Granny Smith), cored, peeled, and sliced
Two tablespoons of butter without salt
1/4 cup of packaged brown sugar
One teaspoon of cinnamon powder
Half a teaspoon of vanilla extract
A pinch of salt

Regarding the Cake:

One and a half cups of all-purpose flour
One teaspoon of baking powder
Half a teaspoon of baking soda
Half a teaspoon of cinnamon powder
1/4 teaspoon of nutmeg, ground
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 teaspoon salt and 1/2 cup softened unsalted butter
One cup of sugar granules
Two huge eggs
One teaspoon of vanilla extract
Half a cup of buttermilk (or half a teaspoon of lemon juice combined with ordinary milk)
1/4 cup plain yogurt or sour cream

Regarding the optional but suggested caramel drizzle:

Half a cup of packaged brown sugar
One-fourth cup unsalted butter
One-fourth cup heavy cream
Half a teaspoon of vanilla extract

Directions:

1. Make the apples caramel:

Melt the butter in a large skillet over medium heat.
Add the sliced apples and cook until they start to soften, about 5 to 7 minutes.
Add the vanilla, cinnamon, brown sugar, and a bit of salt and stir. After five more minutes of heating, the apples should be mushy and caramelized and the sugar should have dissolved into a syrup.
After taking the skillet off of the burner, let the caramelized apples cool a little.

2. Get the cake batter ready:

Set the oven temperature to 175°C (350°F). Line a 9-inch round cake pan with parchment paper or grease and flour it.
Mix the flour, baking soda, baking powder, cloves, ginger, nutmeg, cinnamon, and salt in a medium-sized basin.
Using an electric mixer in a different large basin, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
One by one, add the eggs, thoroughly mixing each time. Add the vanilla extract and stir.
Add the dry ingredients in two to three portions at a time, switching between the sour cream and buttermilk. The dry components should be used first and last. Don’t overmix; simply mix until incorporated.

3. Put the Cake Together:

Add any syrup to the caramelized apples and gently incorporate them into the cake batter.
After the cake pan is ready, pour the batter into it and level it out.
A toothpick inserted in the center should come out clean after baking for 30 to 35 minutes.

4. Make the optional caramel drizzle:

Prepare the optional caramel drizzle while the cake bakes. Melt the butter in a small saucepan over medium heat.
After adding the brown sugar, boil the mixture. Cook, stirring frequently, for 2 to 3 minutes.
After adding the heavy cream gradually, heat for a further two minutes, or until the sauce has slightly thickened. Take off the heat and add the vanilla extract.

5. Allow to cool before serving:

After letting the cake set in the pan for ten minutes, move it to a wire rack to finish cooling.
Before serving, cover the cake with the heated caramel sauce when it has cooled.
Optional: For an added treat, top with whipped cream or a dollop of vanilla ice cream.

Advice:

You can add chopped pecans or walnuts to the cake batter or as a garnish for added taste.
You can omit the caramel drizzle and slightly lower the sugar in the cake mix if you want a less sweet cake.
The cake can be prepared in advance and kept for two to three days in an airtight container, or it can be kept in the refrigerator for longer freshness.

Warm spices, gooey caramelized apples, and moist cake make up the ideal combo in this Caramelized Apple Spice Cake. Savor it as a dessert at any fall get-together or holiday party!