This caramel apple cake makes a fabulous birthday or celebration dessert.
Author: Eva Bakes
1 and 1/2cupssugar
1/2cup (1 stick)butter
1 and 1/2cupsheavy cream
1 and 1/2cups (3 sticks)unsalted butter
2 and 1/2cupsgranulated sugar
4-6cupspowdered sugartwo pounds or about eight cups
1/2cup (1 sticks)unsalted butter or shortening
1/2 - 3/4cupsmilk
1/2cupcaramel saucefrom above
Make the caramel sauce
In a tall saucepan, combine sugar and corn syrup with 1/2 cup water. Cook over medium-high heat while stirring until sugar dissolves. Increase heat, stop stirring, and bring mixture to a boil. Cook the mixture until it reaches rich caramel color. Remove pan from heat, mix in butter and heavy cream, and stir until combined. If the mixture becomes clumpy or seizes, keep stirring over heat how until the sauce comes back together.
Make the cake
Preheat the oven to 325°F. Grease three 8-inch round cake pans, line with parchment, and butter and flour the parchment (I used two 9-inch silicone pans). In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves. In a separate bowl, cream the butter and sugar with a hand or stand mixer until light and fluffy, about 3 minutes. Add the egg and mix until combined. Alternately add the dry ingredients and the applesauce, beginning and ending with the flour mixture. Divide the batter among the pans, smooth the tops with a silicone spatula, and bake for 40 to 45 minutes. Cool for 20 minutes before turning the cakes out onto a cooling rack. Let cool completely.
Make the frosting
In a large bowl or the stand of an electric mixer, cream the sugar and vanilla for about 3-4 minutes. Alternate adding the powdered sugar and milk until you reach the desired consistency. Add 1/2 cup of caramel sauce from the first step and mix until combined. If the frosting is still too stiff, add more milk. If it is too runny, add more powdered sugar.
Assemble the cake
Place one cake layer and frost the top with a thin layer of frosting. Repeat for the second and third layers. Frost the sides with a thin layer of frosting and refrigerate until frosting is firm. Remove the cake from the refrigerator and frost the top and sides with the remaining frosting. If there is extra drizzle, you can swirl it on top (or in between the cake layers if you want to add another punch of flavor).