Description
This Irresistible Caramel Apple Spice Cake is a perfect cozy dessert for fall nights. Combining tender spice cake layers with a luscious apple filling and rich cream cheese frosting, this cake brings warm cinnamon, nutmeg, and pumpkin pie spice flavors layered with tender sweet apples and gooey caramel notes. Ideal for gatherings or a comforting treat during cooler months.
Ingredients
Scale
Cake
- 2 cups All-purpose flour (Ensure you spoon and level or use a kitchen scale to avoid a dry cake.)
- 1 tbsp Baking powder (Leavening agent to help the cake rise beautifully.)
- 1 tsp Baking soda (Works in tandem with acidic components to create lift.)
- 1 tsp Salt (Enhances flavor, essential for balancing sweetness.)
- 1 tsp Ground cinnamon (Add warmth and spice.)
- 1 tsp Ground ginger (Add warmth and spice.)
- 1 tsp Pumpkin pie spice (Add warmth and spice.)
- 1 tsp Ground nutmeg (Add warmth and spice.)
- 1 cup Canola oil (You can replace it with melted butter for added richness.)
- 1 cup Brown sugar (Both light or dark packed brown sugar work perfectly.)
- 1 cup Granulated sugar (Coconut sugar is a delightful alternative.)
- 2 tbsp Pure vanilla extract (Opt for high-quality extract for best results.)
- 4 Large eggs (Make sure they’re at room temperature.)
- 1 cup Sour cream (Use Greek yogurt as a substitute.)
- 1 cup Buttermilk (Should be at room temperature.)
Apple Filling
- 3 cups Apples (Gala) (Swap with other sweet apples like Fuji or Honeycrisp.)
- 1/2 cup Brown sugar (Sweetness and enhancement of flavor.)
- 1 tbsp Cornstarch (Thickener for apple filling.)
Frosting
- 1 cup Heavy cream (Adds richness to the frosting.)
- 1/2 cup Unsalted butter (Always go for unsalted.)
- 4 cups Powdered sugar (Always sift for a smooth consistency.)
Instructions
- Prepare the Cake Batter: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, pumpkin pie spice, and ground nutmeg until well combined.
- Cream Wet Ingredients: In another bowl, beat the canola oil, brown sugar, granulated sugar, and pure vanilla extract together until smooth. Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream and buttermilk until the batter is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake light and tender.
- Prepare Apple Filling: In a saucepan over medium heat, combine peeled, cored, and chopped Gala apples with brown sugar and cornstarch. Cook, stirring constantly, until the mixture thickens and the apples soften but hold their shape. Set aside to cool.
- Assemble & Bake: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish. Pour half the cake batter into the pan, spread gently and evenly. Spoon the apple filling uniformly over the batter layer. Pour the remaining batter over the apples and spread carefully to cover. Bake for about 24 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Make the Frosting: In a large bowl, beat the unsalted butter until creamy. Gradually add sifted powdered sugar, alternating with heavy cream, and beat on medium-high speed until light and fluffy. Adjust consistency with more cream or sugar if needed.
- Frost the Cake: Once the cake is fully cooled, spread the frosting evenly over the top using an offset spatula or butter knife.
- Serve and Enjoy: Cut into 12 slices. Serve this moist, warmly spiced caramel apple cake for a cozy fall dessert experience.
Notes
- Use room temperature eggs for better mixing and cake texture.
- Sift the powdered sugar before incorporating into frosting for smooth results.
- Substitute canola oil with melted butter for richer flavor.
- Use firm sweet apples like Gala, Fuji, or Honeycrisp for the best filling texture.
- Make sure cake is completely cooled before frosting to prevent melting.
