This cake is all about Fall and I just love it: Salted Caramel Buttercream hugging an Apple Cinnamon Cake with salted caramel drizzled over the top.
Apple Cinnamon Cake
Adapted from: "Crazy about cupcakes" Krystina Castella
1 c brown sugar
1/2 c vegetable oil
2 tsp cinnamon
1 tbs vanilla extract
2 eggs
2 c flour ( I use half all purpose and half cake flour)
1 tbs baking powder
1/2 tsp salt
2 med. Granny Smith apples (peel and graded)
Directions: Over 350
1. Blend Brown sugar, veggi oil, cinnamon, and vanilla till well blended
2. Add eggs one at a time and make sure to scrape side of bowl
3. Mix flour, baking powder, and salt together then slowly add to the wet mixture.
4. Peel your apples and then with a cheese grader, grade the apples and then add to cake batter. Mix well together.
5. You will want to bake two cakes with your batter therefore equally separate and bake your cake.
(tip for getting your baked cake out of the pan easily: Spray cake well with spray oil, Trace your pan onto parchment or wax paper, cut out the drawing and place into the bottom of your pan.)
6. Bake your cakes for 25-30 minutes or until the middle is cooked through.
7. Once removed from the oven allow cool for 5 minutes, run a knife around the edge and tip over onto a cooling rack. The cake will come out with ease if you followed my tip.
8. Place in fridge to cool while you make the frosting
So I am not very good at making homemade caramel. I have tried a few times and will try again but for this cake I decided to use a store bought caramel to make sure I did not mess up the buttercream part of the frosting. But if you would like to make your own caramel you will find many great recipes on pinterest.
Salted Caramel Buttercream Frosting
1/2 cup softened unsalted butter
8 oz salted caramel sauce
1 tbs vanilla extract
4 cups shifted powered sugar
4-6 tbs heavy whipping cream
Directions:
1. With your whipping attachment cream the butter, caramel, and vanilla for 3 minutes. Scraping the sides a couple times.
2. Add powder sugar and Heavy cream slowly with the mixer on the slowest setting. Once all is added scrap sides and put mixer on med. for 2 more minutes.
Putting the cake together:
1. Layer of cake on the cake board then pipe a 1 inch layer of frosting over the whole top. Spread out evenly over the top for a smooth layer and then add the other layer of cake on top. Smooth out the sides of the cake and frosting layer then place into fridge to stiffen up the frosting.
2. Once the filling is stiff put a crumb coat of frosting around the whole cake and the top. Allow to sit for a couple moments then frost whole cake with a nice layer of frosting. Smooth out as best as you can.
(tip for smoothing: After frosting is put on the thickness you like allow it to set for a few moments. Then fill a cup with very hot water, have a few paper towels at hand, and your metal cake spatula. Dip the spatula into the hot water and then wipe off with a paper towel. Slowly run the edge of the spatula around the cake. Re-dip and repeat until you are happy with how it looks. This will take much practice to get it how you like it so do not give up)
3. Using a piping bag with tip 224, pipe the little dollops around the edge of the top. Place cake into the fridge to stiffen
4. Make the caramel drizzle: Once again I have not mastered the homemade caramel sauce so I do it the easy way. Buy Caramel baking candies. In a sauce pan place a handful of caramel candies and 3 tbs of heavy whipping cream. ON a very low heat melt the candies and mix the cream into it. Once all melted take the pan off the heat and add course pink or white salt grains a few pinches. Once the caramel sauce has cooled down for about 5 minutes scoop into a gallon zip bag. Cut the corner off and drizzle over your cake.
This cake is full of fall flavors and class!!! Enjoy.
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