Best Caramelized Apple Cake Recipes

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WINTER SPICE CAKE WITH CARAMELIZED APPLE TOPPING



Winter Spice Cake with Caramelized Apple Topping image

Categories     Cake     Dairy     Fruit     Dessert     Bake     Vegetarian     Apple     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 16

Nonstick vegetable oil spray
13 tablespoons unsalted butter, room temperature
6 medium Golden Delicious apples (about 2 1/4 pounds), peeled, each cut into 6 wedges, cored
4 tablespoons plus 1 3/4 cups sugar
1 cup whipping cream
1/2 teaspoon apple cider vinegar
1 1/4 cups all purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream

Steps:

  • Preheat oven to 350°F. Spray bottom of 9-inch-diameter springform pan with nonstick spray. Line bottom with foil; spray foil. Wrap outside of pan with foil.
  • Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apples; sprinkle with 1 tablespoon sugar. Sauté apples until almost tender and beginning to brown, about 6 minutes. Sprinkle with 3 tablespoons sugar. Increase heat to high and toss until sugar melts and apples are deep brown, about 4 minutes. Pour apple mixture onto large plate (do not clean skillet).
  • Melt 4 tablespoons butter in same skillet over medium-high heat. Add 3/4 cup sugar and cook until mixture is deep golden brown, stirring often, about 7 minutes (mixture will be grainy). Add cream and vinegar (do not stir). Cover skillet, reduce heat to medium-low and simmer without stirring until most of caramel bits dissolve, about 8 minutes. Uncover and whisk until sauce is slightly thick, deep brown and reduced to generous 1 cup, about 3 minutes longer. Pour caramel sauce into small saucepan.
  • Spread 3 tablespoons caramel sauce over bottom of prepared pan. Arrange apple wedges side by side, rounded side down, in caramel in 2 concentric circles. Sift flour and next 6 ingredients into bowl. Beat 6 tablespoons butter and 1 cup sugar in large bowl to blend (mixture will be grainy). Beat in eggs 1 at a time, then vanilla and 1/4 cup caramel sauce. Beat in half of dry ingredients, then sour cream, then remaining dry ingredients.
  • Spoon batter evenly over apples. Bake cake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 5 minutes.
  • Cut around cake; remove pan sides. Cool cake 15 minutes longer. Place platter atop cake; invert cake onto platter. Remove pan bottom and foil. Replace any dislodged apples. Rewarm remaining caramel sauce. Serve cake warm or at room temperature with sauce.

CARAMELIZED APPLE-PECAN CAKE



Caramelized Apple-Pecan Cake image

A simple butter cake masquerades as a pie; it is baked in a pie plate and inverted at the end to show off its caramelized apple and nut topping.

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

1 stick (4 ounces) soft unsalted butter
3/4 cup pecan halves
2 large tart apples, like Fuji, peeled, cored and sliced
1/2 cup flour
3/4 teaspoon baking powder
1 teaspoon salt
1 3/4 cups sugar
3 large eggs
1/2 teaspoon vanilla extract
Butter-pecan ice cream, for serving

Steps:

  • Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top.
  • Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside.
  • Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan.
  • With a mixer, cream remaining butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool.
  • Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with ice cream.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 267 milligrams, Sugar 40 grams, TransFat 0 grams

UPSIDE-DOWN CARAMELIZED APPLE CAKE



Upside-Down Caramelized Apple Cake image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
Dash nutmeg
2 1/2 cups thinly sliced apples, such as Cortland, McIntosh, or Macoun (about 3 small apples)
6 tablespoons unsalted butter, very soft
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup unbleached flour
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly butter the sides of a 9-inch cake pan (not a springform pan).
  • Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them.
  • To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes.
  • Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Spoon the batter over the apples and smooth the top.
  • Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let the cake cool completely before serving.

CARAMELIZED-APPLE SPICE CAKE



Caramelized-Apple Spice Cake image

Apples caramelized in butter and an array of fall spices lend a unique character to this exceptionally moist cake, which lies hidden beneath a mantle of brown-sugar buttercream. Marzipan garnishes -- tinted gold -- make a festive finish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 18

2 1/2 sticks (20 tablespoons) unsalted butter, room temperature, plus more for pans
1 vanilla bean, halved lengthwise
2 pounds Granny Smith apples, peeled, cored, and grated on the large holes of a box grater (4 cups)
1/2 cup apple cider
2 1/2 cups granulated sugar
3 3/4 cups all-purpose flour, plus more for dusting
2 1/2 teaspoons baking powder
2 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup packed dark-brown sugar
4 large eggs, room temperature
1/2 cup sour cream
1 1/4 cups pecan halves (5 ounces), toasted dark and finely ground in a food processor
Brown Sugar Swiss Meringue Buttercream
Gold Marzipan Pumpkins, Leaves, and Acorns

Steps:

  • Put 1/2 stick butter into a large nonstick skillet. Using the tip of a paring knife, scrape seeds from vanilla bean into skillet, and toss in pod. Cook over medium heat until butter is lightly browned, about 2 minutes. Stir in apples, cider, and 1 cup granulated sugar. Raise heat to medium-high, and cook, stirring occasionally, for 8 minutes. Reduce heat to low, and cook until apples are golden and translucent and liquid has evaporated, about 10 minutes. Discard vanilla pod. Let cool.
  • Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, salt, and spices. Reserve 1/4 cup flour mixture.
  • Beat remaining 2 sticks butter, remaining 1 1/2 cups granulated sugar, and the brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Beat in flour mixture in 2 batches, alternating with the sour cream and scraping bowl as needed. Add remaining 1/4 cup flour mixture to apple mixture, and toss. Fold in apple mixture and pecans.
  • Divide batter between prepared pans. Bake until tops are dark golden brown and a toothpick inserted into centers comes out clean, 55 to 65 minutes. Let cool for 30 minutes on a wire rack. Run a knife around edges of cakes to loosen. Unmold cakes, and let cool, right side up, on rack.
  • Assemble cake: Trim each cake so it's 1 3/4 inches high. Place 1 cake, cut side up, on a cake stand. Spread 1 1/2 cups buttercream over top. Place remaining cake, cut side down, on top. Spread 1 cup buttercream over entire cake. Refrigerate until firm, about 45 minutes. Spread remaining frosting over cake. (Cake can be refrigerated, uncovered, overnight.)
  • Before serving, decorate with marzipan pumpkins, acorns, and leaves.

CARAMELIZED APPLE KING CAKE



Caramelized Apple King Cake image

Though there are many versions of king cake - the pastry eaten from Twelfth Night through Mardi Gras - many New Orleanians trace their best memories back to their local bakery. Such is the case for the Creole chef and New Orleans native Dominick Lee. His recipe was inspired by childhood memories of king cakes with apple filling served in the city's Gentilly neighborhood. Mr. Lee retains that filling in his cake and takes inspiration from global influences, adding a fragrant orange blossom cream-cheese frosting. True to tradition, a plastic baby is baked inside the dough. The person who finds and eats the slice with the baby is promised luck and prosperity, and - fair warning - is also responsible for providing the next cake.

Provided by Kayla Stewart

Categories     cakes, dessert

Time 6h

Yield 12 to 16 servings

Number Of Ingredients 25

3 medium Granny Smith apples (340 grams/3/4 pound), peeled, cored and cut into 1/2-inch wedges
1/2 packed cup/110 grams brown sugar
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 (1/4-ounce) packet active dry yeast (2 teaspoons)
1/4 cup warm water
3 tablespoons plus 1 1/2 teaspoons granulated sugar
4 tablespoons/57 grams unsalted butter, plus more for greasing the bowl
1/2 teaspoon fine salt
1 cup/226 grams sour cream
1 large egg
3 cups/390 grams all-purpose flour, plus more as needed
Egg wash (1 egg mixed with 1 tablespoon water), for brushing the dough
1 plastic baby, for decorating
4 ounces/113 grams cream cheese, at room temperature
4 tablespoons/57 grams unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon orange blossom water
3 cups/330 grams confectioners' sugar
2 tablespoons whole milk or heavy cream
Purple, gold and green sparkling sugar or edible glitter sprinkles, for decorating

Steps:

  • Make the filling: Place the apples, brown sugar, flour, butter, lemon juice, cinnamon, nutmeg, cloves and 1/2 cup water in a large saucepan and stir well. Bring to a simmer over high heat, then reduce the heat to medium and cook, stirring frequently, until the apples are completely softened but still retain their shape, about 25 minutes. Watch carefully near the end and stir as the mixture will begin to stick to the pan as it caramelizes. Set aside.
  • While the apples cook, prepare the dough: In a small bowl, mix yeast, warm water and 1 1/2 teaspoons sugar. Set aside to allow yeast to become active and foamy, 5 to 10 minutes.
  • In a medium saucepan, combine butter with salt and remaining 3 tablespoons sugar and melt over medium-low heat, about 4 minutes. Whisk in sour cream until incorporated. Remove from heat and let cool slightly, 5 to 7 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine butter mixture, yeast mixture, 1 egg and 1 1/2 cups/195 grams flour. Beat on medium-low speed until smooth. Gradually add remaining 1 1/2 cups/195 grams flour and continue to mix until a dough forms.
  • On a floured work surface, knead the dough by hand, adding more flour if needed, until the dough is elastic and smooth, 5 to 12 minutes. It should be sticky but not sticking to the surface. Butter a large bowl and place dough inside. Cover and let rise in a warm place until it has doubled in size, 1 to 1 1/2 hours.
  • Gently punch down the dough, transfer it to a floured work surface, and roll it out into a 24-by-12-inch rectangle. Be gentle so as to not tear the dough. Spread the apple filling on one long side of the dough to cover half of the dough, leaving a 1-inch border along the edges. Starting with the long side closest to you, fold the border over the filling and tightly roll up the dough in a spiral, enclosing the apple filling as you go. Carefully transfer the roll seam side down to a large parchment paper-covered baking sheet. Moisten ends with water, then bring both ends together to form a ring. Cover and let rise in a warm place until doubled in size, about 1 hour. While the dough rises, heat oven to 350 degrees.
  • Brush the egg wash all over the cake. Bake until golden brown, 25 to 30 minutes. Let cool for 2 hours before frosting.
  • While cake cools, make the frosting: In a mixing bowl or the bowl of an electric mixer, combine the cream cheese, butter, vanilla and orange blossom water. Mix slowly by hand or with a hand or stand mixer until well combined, then gradually add the confectioners' sugar and mix until incorporated. Continue mixing while slowly adding the milk, 1 tablespoon at a time, to thin out the frosting. The frosting should be thin enough to spread, but not too runny.
  • Carefully flip the cooled cake and cut a small X in the bottom of the ring. Insert the plastic baby and flip the cake back over. Frost the cake and decorate with alternating stripes of gold, green and purple sprinkles.

CARAMELIZED APPLE CAKE



Caramelized Apple Cake image

This recipe looks very good; and nut free, so I won't kill my wife who's allergic. I saw this in Woman's Day. I think that's a stupid name for a magazine. You never see anything titled "Man's Day," although such a magazine would undoubtedly be awesome.

Provided by John J. OSullivan

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup sugar
1/4 cup apple cider or 1/4 cup apple juice
1 tablespoon lemon juice
1 tablespoon light butter (stick)
4 medium cortland apples (1.5 lb.) or 4 medium fuji apples, peeled, cored, and each cut into 8 wedges (1.5 lb.)
1/4 cup light butter, softened
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
baking soda
apple pie spice
1/4 teaspoon salt
2 large eggs
1 1/4 cups all-purpose flour
2/3 cup fat-free buttermilk

Steps:

  • Heat oven to 350 degrees F. You'll need a 9 x 2 in pan coated with non stick spray.
  • Topping: Mix sugar and apple cider in a large nonstick skillet, bring to a boil over medium-high heat. Boil mixture 4 minutes or until light honey colour. Add lemon juice and butter; reduce heat to medium. When butter is melted, boil mixture 1 minute, until light golden. Add apples, flat sides down; cook 8 minutes, turning apples with a fork after 4 minutes, until lightly caramelized and crisp tender when pierced with a skewer. Remove from heat; cool in skillet 5 minutes.
  • Cake: Pour the apple mixture from skillet into prepared cake pan; use a fork to arrange in concentric circles. Beat butter, sugar, baking powder, vanilla, baking soda, apple pie spice and salt with a mixer in a medium bowl 2 minute Beat in eggs, 1 at a time, until blended. Beat in flour and buttermilk alternately, in three additions, until batter is smooth. Pour batter over apples; spread to edge of pan. Bake 40-45 minutes, until a pick inserted in center comes out clean.
  • Cool in pan on wire rack 10 minute Invert onto a serving plate. Cool until cake is just warm, then serve.

Nutrition Facts : Calories 285.8, Fat 6.5, SaturatedFat 3.5, Cholesterol 62.5, Sodium 177.5, Carbohydrate 54.1, Fiber 2.2, Sugar 36.6, Protein 4.1

UPSIDE-DOWN CARAMELIZED APPLE CAKE RECIPE - (4.7/5)



Upside-Down Caramelized Apple Cake Recipe - (4.7/5) image

Provided by á-25010

Number Of Ingredients 14

1/2 cup chopped pecans
2 large Granny Smith apples, peeled and cut into 1/2-inch-thick slices
1 tablespoon lemon juice
2 teaspoons vanilla extract, divided
3/4 teaspoon ground cinnamon, divided
1/2 cup butter, softened and divided
2 teaspoons brandy
1 cup firmly packed light brown sugar
3/4 cup granulated sugar, divided
2 large eggs, separated
3/4 cup milk
1/2 cup sour cream
2 cups all-purpose baking mix
1/8 teaspoon ground nutmeg

Steps:

  • 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Increase oven temperature to 375°. 2. Toss apple slices with lemon juice, 1 tsp. vanilla extract, and 1/2 tsp. cinnamon. 3. Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat. Remove from heat; stir in brandy. Sprinkle with brown sugar. 4. Sprinkle pecans over brown sugar mixture. Arrange apples in 2 concentric circles over pecans. 5. Beat 1/2 cup granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and remaining 1 tsp. vanilla, beating just until blended. 6. Whisk together baking mix, nutmeg, and remaining 1/4 tsp. cinnamon in a medium bowl. Add nutmeg mixture to butter mixture, beating just until blended. 7. Beat egg whites in a large bowl at high speed until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter over apples in skillet. 8. Bake at 375° for 50 to 54 minutes or until a wooden pick inserted halfway into center of cake comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, replacing any topping that sticks to skillet on cake. Note: We tested with Bisquick Original All-Purpose Baking Mix. order ingredients Note: To get a true reading of doneness, insert the wooden pick only halfway through the cake when testing. Southern Living January 2010 Promoted Stories We Tried Blue Apron: Here's What Happened We Tried Blue Apron: Here's What Happened The Liberty Project Librarians Love It - The One Website Book Lovers Need to Know Librarians Love It - The One Website Book Lovers Need to Know BookTalk - Tips, deals, & fun for book lovers 5 Must Try Slow Cooker Recipes 5 Must Try Slow Cooker Recipes Awesome Cooker 2016's Best Luxury and Mid-Sized Sedans 2016's Best Luxury and Mid-Sized Sedans Yahoo Search 15 Cancer Causing Foods You Probably Eat Every Day 15 Cancer Causing Foods You Probably Eat Every Day Prevention Pulse Awesome Easy Snacks For Parties Awesome Easy Snacks For Parties Awesome Cooker Sponsored Links by Average User Rating 3.8 / 5 Rating Breakdown 5 star: 4 4 star: 2 3 star: 1 2 star: 1 1 star: 1 Ratings and Reviews 3 people listening Write review Most helpful Cacameron Apr 27, 2016 "Worst recipe ever" Cacameron Followed directions exactly. Not enough apples, and they were a little overcooked. At 54 minutes the top was golden but runny on the inside. I cooked only two more minutes but cake tastes dry and overcooked. I used Bisquick original also as noted in recipe. The "caramel" wasn't caramel at all. The brown sugar never melted because it is still granular yet overcooked because it immediately hardened...and I mean HARD - like rock candy. All I got positive from this recipe is that I'll try my own variation using my method of cooked apples instead. Helpful?Yes|No Reply Share More Jennifer Jan 9, 2016 "Not bad...but wouldn't make this again" Jennifer I thought this was just ok. Toasting the pecans before putting it in the pan to bake resulted in burned pecans. The cake just tasted alright, I think it would have been better to use a boxed spice cake mix. I don't think I'd make this again. There were a lot of steps and it just was ok. Helpful?Yes|No Reply Share More wooopxy Nov 29, 2013 "wooopxy's Review" wooopxy N/A Helpful?Yes|No Reply Share More 4PPl3k4K3 Nov 17, 2013 "4PPl3k4K3's Review" 4PPl3k4K3 Delicious-- moist, fluffy, sweet. I used extra vanilla in places and nixed the brandy. Would use more apples next time. Highly recommended! Helpful?Yes|No Reply Share More jmcclintock Oct 31, 2013 "jmcclintock's Review" jmcclintock N/A Helpful?Yes|No Reply Share More norahwynn Oct 21, 2013 "norahwynn's Review" norahwynn N/A Helpful?Yes|No Reply Share More cookfortim Feb 8, 2011 "cookfortim's Review" cookfortim All I have to say is: watch out! Easy and REALLY good! Helpful?Yes|No Reply Share More tracylobertini Oct 7, 2010 "tracylobertini's Review" tracylobertini This is my go to fall cake recipe. Always a hit with my family and friends. I have made it without the nuts for my picky ones and it is fine. Helpful?Yes|No Reply Share More eve81ter Feb 9, 2010 "eve81ter's Review" eve81ter Great texture, Needs to be cold before taking out of pan .Mine was warm & broke in 1/2. Great desert . Helpful?Yes|No Reply Share More Advertisement Promoted Stories Rotel Chicken Mexican Casserole Recipe Rotel Chicken Mexican Casserole Recipe MyRecipes Crescent Roll Breakfast Casserole Recipe Crescent Roll Breakfast Casserole Recipe MyRecipes How Millennials Master The Weeknight Meal Promoted How Millennials Master The Weeknight Meal Food & Wine Praline Pecan Cake Promoted Praline Pecan Cake Betty Crocker Rotel Chicken Mexican Casserole Recipe Crescent Roll Breakfast Casserole Recipe How Millennials Master The Weeknight Meal Praline Pecan Cake Sponsored Links by More Recipes Like This Upside-Down Apple Polenta Cake Recipe Upside-Down Apple Polenta Cake Real Simple Apple Upside-Down Cake Recipe Apple Upside-Down Cake MyRecipes Reddi-wip Maple-Apple Upside Down Cake Recipes Recipe Maple-Apple Upside Down Cake Sponsor

CARAMELIZED APPLE SPICE CAKE



CARAMELIZED APPLE SPICE CAKE image

Categories     Apple

Number Of Ingredients 16

2 1/2 sticks (20 tablespoons) unsalted butter, room temperature, plus more for pans
1 vanilla bean, halved lengthwise
2 pounds Granny Smith apples, peeled, cored, and grated on the large holes of a box grater (4 cups)
1/2 cup apple cider
2 1/2 cups granulated sugar
3 3/4 cups all-purpose flour, plus more for dusting
2 1/2 teaspoons baking powder
2 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup packed dark-brown sugar
4 large eggs, room temperature
1/2 cup sour cream
1 1/4 cups pecan halves (5 ounces), toasted dark and finely ground in a food processor

Steps:

  • Put 1/2 stick butter into a large nonstick skillet. Using the tip of a paring knife, scrape seeds from vanilla bean into skillet, and toss in pod. Cook over medium heat until butter is lightly browned, about 2 minutes. Stir in apples, cider, and 1 cup granulated sugar. Raise heat to medium-high, and cook, stirring occasionally, for 8 minutes. Reduce heat to low, and cook until apples are golden and translucent and liquid has evaporated, about 10 minutes. Discard vanilla pod. Let cool. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, salt, and spices. Reserve 1/4 cup flour mixture. Beat remaining 2 sticks butter, remaining 1 1/2 cups granulated sugar, and the brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Beat in flour mixture in 2 batches, alternating with the sour cream and scraping bowl as needed. Add remaining 1/4 cup flour mixture to apple mixture, and toss. Fold in apple mixture and pecans. Divide batter between prepared pans. Bake until tops are dark golden brown and a toothpick inserted into centers comes out clean, 55 to 65 minutes. Let cool for 30 minutes on a wire rack. Run a knife around edges of cakes to loosen. Unmold cakes, and let cool, right side up, on rack. (Cakes can be wrapped in plastic and refrigerated for up to 3 days.) Assemble cake: Trim each cake so it's 1 3/4 inches high. Place 1 cake, cut side up, on a cake stand. Spread 1 1/2 cups buttercream over top. Place remaining cake, cut side down, on top. Spread 1 cup buttercream over entire cake. Refrigerate until firm, about 45 minutes. Spread remaining frosting over cake. (Cake can be refrigerated, uncovered, overnight.) Before serving, decorate with marzipan pumpkins, acorns, and leaves.

CARAMELIZED APPLE SPICE CAKE - OLIVES+THYME - CAKES



caramelized apple spice cake - olives+thyme - cakes image

a delicously moist chai spice cake filled with caramelized apple, with cream cheese buttercream and salted maple caramel. fall in cake form!

Provided by @MakeItYours

Number Of Ingredients 26

3-4 (330-340g) medium-large apples, peeled and cubed (about 5-6 c)
2 tbsp unsalted butter
4 tbsp maple syrup
1 tbsp ground cinnamon
2 c (250g) all purpose flour
1/2 c (60g) cake flour*** (sub: see notes )
2 tsp (8g) baking powder
1 tsp (6g) baking soda
2 tbsp (10g) chai or pumpkin spice (see notes for spice blends )
1 c (237ml) caramelized apple puree, recommended* (sub: see notes )
1/2 c (113g) unsalted butter, softened
1/2 c (118ml) canola oil or preferred netural baking oil
1 1/3 c (270g) brown sugar
4 large eggs, room temperature
2 tsp (10ml) vanilla extract
1 c buttermilk** (see notes for homemade version )
1 c(226g) unsalted butter, browned and reduced down to 12tbsp (169g)
8 oz. (226g) cream cheese, room temperature
4 c (480g) powdered sugar, sifted
2-3 tbsp (60-90ml) milk of choice, as needed
1 tsp (5ml) vanilla extract
1/2 tsp salt
1 c (237ml) pure maple syrup
2 tbsp (28g) unsalted butter, evenly cubed
1/4 c (60ml) heavy cream
1/2 - 1 tsp flaky salt

Steps:

  • HowToSection caramelized apple sauce* Array
  • HowToSection caramelized apple spice cake Array
  • HowToSection brown butter buttercream frosting Array
  • HowToSection salted maple syrup**** Array
  • HowToSection assembling the cake Array

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