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Shabbos Specials: Caramel Apple Cake

Keeping with the “Pining for Autumn” theme and also with the apple theme I present you with the Caramel Apple Cake!  I found this on Pinterest… such a beautiful presentation.  Even better, I believe I received more accolades for the actual taste of this cake than any other (and that’s saying A LOT!).
The real cincher in this cake is the chopped peanuts on the bottom.  It provides just the right amount of crunch and flavor to bring everything together.  It was also this caramel buttercream recipe that I referenced in previous posts – just the right balance of mild and rich notes.  In the future, I may just lighten the buttercream for the sake of presentation, even though I think it still turned out really cute!
(adapted from The Great Cake Company)

Cake Ingredients:
  • 4 cups all-purpose flour 
  • 2 teaspoons baking soda 
  • 1 teaspoons baking powder 
  • 1 teaspoon salt
  • 1 teaspoons cinnamon
  • 1/2 teaspoon ground allspice 
  • 1/2 teaspoon ground cloves 
  • 1 1/2 cups (3 sticks) unsalted butter, cut into 1-inch cubes, at room temperature 
  • 2 1/2 cups sugar 
  • 2 large eggs 
  • 4 cups homemade applesauce (see recipe above) or store-bought unsweetened applesauce 

Preheat the oven to 325-degrees. Butter and flour three 8-inch round cake pans.

Sift the flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves together into a large bowl. Set aside.

In a mixing bowl cream together the butter and sugar. Add the egg and beat until combined.

Add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.

Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. Transfer the pans to a wire rack and cool for 20 minutes. Let cool completely.

(adapted from The Great Cake Company)

  • 1 1/2 cups sugar
  • 1/4 cup corn syrup
  • 1 stick of butter, softened and cut into cubes
  • 1 1/2 cups heavy cream
In a medium saucepan with high sides, combine the sugar and corn syrup with 1/2 cup water. Stir the mixture gently so you don’t slosh any of it up the sides of the pan. Turn the heat to medium-high and continue stirring until the sugar dissolves. Increase heat to high, stop stirring, and allow the mixture to boil. Once it begins to turn a rich caramel color (if you don’t want to eyeball it, take the caramel to 300 degrees F on a candy thermometer), remove it from the heat, add the butter and cream and stir until combined. 

(adapted from the Great Cake Company’s Recipe HERE)

  • 1½ cups sugar 
  • 1⁄3 cup all-purpose flour 
  • 1 1/2 cups whole milk 
  • 1⁄3 cup heavy cream
  • 1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces 
  • 1 teaspoon pure vanilla extract
  • 1⁄3 cup plus 2 tablespoons Salted Caramel Sauce (above), at room temperature
In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes. 

Transfer the mixture to a mixing bowl. Beat on high speed until cool. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add 1⁄3 cup of the caramel and continue mixing until combined. 

  • Apple Cake
  • Caramel Buttercream
  • Caramel Sauce
  • Chopped peanuts

“Place one of the cake layers on the cake base and level off the top. Put a thin layer of caramel sauce on the layers and then spread caramel buttercream on top. Next, add another layer of cake and level and frost as you did with the first layer. Trim the top of the last layer and then place it on top of the cake bottom side up. Spread a very thin layer of frosting over the entire cake (crumb coat) and place the cake on the fridge for 30 minutes. Remove the cake from the fridge and use the remaining frosting to ice the top and sides.  Use the remaining caramel to drizzle over the top. Add chopped peanuts, if desired. “ 

You can now reach me by a new URL! If you type in www.miriinthevillage.com, it will forward you direct to this blog.

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