This Caramel Apple Spice Cake has so much flavor from apples, cinnamon, caramel, and nuts! It’s always a favorite but I especially love it in the fall!
You’ll Need
FOR THE CAKE
1/2 cup (1stick) (113 g) unsalted butter, at room temperature
1/2 cup (107 g) vegetable oil
2 cups (400 g) granulated sugar
3 large eggs
2 teaspoons (6 g) vanilla extract
1 cup (252 g) applesauce (unsweetened)
3 cups (342 g) all purpose flour
1/2 teaspoon (3 g) salt
1 teaspoon (5 g) baking soda
1 Tablespoon ( 9 g) cinnamon
2 cups (250 g) grated apples, peeled before grating. I used Granny Smith (3 large apples or 4 medium) ( I used the large holes on a box grater
1 cup (100 g) chopped pecans or walnuts
Zest of 1 small lemon (optional)
1 Jar of Caramel Sauce/topping for spreading on layers and drizzling
Cream Cheese Frosting (or your filling/frosting of choice. see our Recipes section!)
*Makes approximately 6 1/2 cups of batter
FOR THE CREAM CHEESE FROSTING (WE ALSO LIKE APPLE SPICE CREAM CHEESE FROSTING WITH THIS RECIPE)
2 sticks ,1 cup, (226g) unsalted butter, slightly softened
2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
2 teaspoons (8 g) vanilla extract
1/2 teaspoon salt (2g) optional – it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
6 to 6 1/2 cups (690g to 747g) powdered sugar
Directions
For the Cake
Preheat the oven to 350 degrees
Grease and flour three 8 inch pans A WAXED PAPER circle should be put in the bottom of each pan (grease and flour also) there tends to be more of a sticking problem when recipes have fruit.
Cream the butter, add oil, sugar, eggs, vanilla and applesauce. Mix well.
Put the dry ingredients in a separate bowl and whisk to mix.
Add the dry ingredients to the wet ingredients and mix to blend.
Fold in the grated apples, lemon zest and nuts.
Bake at 350 degrees for 30 minutes. Let cool in pans 10 minutes then turn out.
As I assembled my cake layers, I added another layer of flavor with a very thinly spread coating of caramel. I used store bought. I spread the top of each layer with a very thin layer before spreading my cream cheese filling. After assembling, I frosted the cake with cream cheese frosting and drizzled with additional caramel sauce. *I have also made this cake as a bundt cake, and as cupcakes with great results!
For The Cream Cheese Frosting
Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
Increase mixing speed and beat until fluffy. Don’t over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
