Caramel Apple Cake

Ingredients:

For the Savory Caramel Topping:

• 1 cup caster sugar (215 grams)
• 6 tbsp salted butter, cut into small pieces
• 1/2 cup + 1 tbsp thick cream
• A generous sprinkling of artisanal sea salt flakes

For the Apple Filling:

• 4 medium-sized apples (approximately 5 & 1/2 cups or 775 grams)
• 1/4 cup salted butter, diced
• 1/2 cup packed brown sugar
• 1 and 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp nutmeg
• 2 tbsp apple cider (or use the recommended alternative below)
• 2/3 cup finely chopped pecans (optional)

For the Spiced Vanilla Cake Layers:

• 3 and 1/2 cups cake flour (385 grams)
• 3/4 tsp salt
• 1 and 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• A pinch of ground cloves
• 1 tbsp baking powder
• 3/4 tsp baking soda
• 1/2 cup + 2 and 1/2 tbsp salted butter, softened at room temperature (148 grams)
• 1/2 cup vegetable oil
• 2 and 2/3 cups granulated sugar
• 3 large eggs
• 1 large egg white
• 1 tbsp + 1 tsp pure vanilla extract
• 3/4 cup full-fat sour cream, at room temperature
• 1 and 1/2 cups milk, at room temperature

For the Brown Butter Frosting:

• 2 and 1/2 cups salted butter, cubed
• 8 ounces cream cheese
• 6 and 2/3 cups powdered sugar (adjust to taste)
• 2 tbsp apple cider
• 1 tbsp pure vanilla extract
• A pinch of salt
• 3/4 tsp ground cinnamon (adjust to taste)

For the Candy Apples (Optional):

• 3 medium-sized apples
• 3 tbsp corn syrup
• 1 cup granulated sugar
• 1/4 cup water
• 1/4 tsp ground cinnamon
• 4 wooden skewers or popsicle sticks

Instructions:

Prepare the Apple Filling:

1. Wash and peel the apples. Cut them into small, bite-sized pieces.
2. Combine all the apple filling ingredients in a medium saucepan over medium-high heat.
3. Cook for 15 to 18 minutes, stirring occasionally. If the mixture starts to dry out, add a bit more cider or water.
4. Taste around the 15-minute mark and continue cooking until the desired tenderness is achieved. Transfer to a medium-sized bowl to cool.

Craft the Savory Caramel Topping:

Follow the linked recipe to create the Savory Caramel Topping.

Allow it to cool at room temperature until it thickens.

Prepare the Cake Pans:

1. Preheat your oven to 350°F.
2. Grease and dust three 9-inch cake pans, or line them with parchment paper for easy removal.

Mix the Cake Batter:

1. In a medium mixing bowl, whisk together the dry ingredients (cake flour, baking powder, baking soda, spices, and salt).
2. In a large mixing bowl, use a hand mixer to cream the softened butter for about 30 seconds until it’s creamy.
3. Add the vegetable oil and continue mixing.
4. Incorporate the granulated sugar and beat at high speed for a full 2 minutes until the mixture is fluffy.
5. Add the eggs, egg white, sour cream, and vanilla, blending until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until they are just incorporated. Avoid overmixing.

Bake the Cakes:

1. Distribute the cake batter evenly among the prepared cake pans.
2. Bake for 19-24 minutes or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool for 10 minutes before inverting them onto wire racks.

Craft the Brown Butter Frosting:

1. Brown the butter by melting it in a large skillet over medium heat until it becomes frothy and turns a beautiful golden hue. Let it cool to room temperature.
2. In a spacious mixing bowl, blend the browned butter and cream cheese until smooth.
3. Gradually add the powdered sugar, cider, vanilla, cinnamon, and a pinch of salt to the mixture.

Assemble the Cake:

1. Place the first cake layer on a cake stand, spread frosting on top, followed by the apple filling, salted caramel, and pecans if desired.
2. Repeat this process with the second cake layer.
3. Top the stack with the third cake layer and apply a thin crumb coat of frosting.
4. Refrigerate for 30 minutes.
5. Finish frosting the top and sides of the cake.

Prepare Candy Apples (Optional):

1. Insert wooden skewers into the apples.
2. In a saucepan, combine corn syrup, granulated sugar, water, and ground cinnamon. Bring it to a temperature of 300°F (hard crack stage).
3. Dip the apples into the syrup and place them on a prepared cookie sheet.

Serve and Store:

Serve the cake once it has chilled, and slice it as desired.

Store any remaining portions tightly covered in the refrigerator for 2-3 days.

Note:

If apple cider isn’t available for the filling, you can use a substitute of 2 tbsp water and 1 tsp lemon juice.