Salted Caramel Apple Cake is a delectable autumn treat that marries the rich, comforting flavors of caramel and spice with the tartness of fresh apples. This moist, dense cake is studded with chunks of juicy apples and infused with warm spices like cinnamon and nutmeg, making it a perfect dessert for crisp fall days. Its layers of flavor and texture are sure to impress any dessert lover.
Ingredients:
For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
- 2 large apples, peeled, cored, and chopped
- 1/2 cup chopped walnuts or pecans (optional)
For the salted caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, at room temperature and cut into pieces
- 1/2 cup heavy cream, at room temperature
- 1 teaspoon sea salt
Directions:
- Prepare the cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract. Gradually add the flour mixture, alternating with sour cream, starting and ending with the flour mixture. Fold in the chopped apples and nuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake the cake:
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
- Make the salted caramel:
- In a medium saucepan, melt the sugar over medium-high heat, stirring constantly with a high heat-resistant rubber spatula or wooden spoon. The sugar may form clumps but will eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful as the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in the heavy cream while stirring. The mixture will rapidly bubble and/or splatter when added.
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in the salt. Allow to cool down before using.
- Assemble the cake:
- Drizzle the salted caramel over the cooled cake, allowing some to drip down the sides.
Salted Caramel Apple Cake is both a visual and flavorful delight, combining seasonal ingredients with the indulgence of caramel for a treat that’s sure to satisfy any sweet tooth. Enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special touch.
