Description
A moist and flavorful Apple Spice Cake topped with rich Caramel Icing or Frosting. This classic dessert combines warm spices, fresh apples, and a luscious caramel topping, perfect for fall gatherings or anytime you crave a comforting homemade treat.
Ingredients
Scale
Cake Ingredients
- 3 cups cake flour sifted and then measured
- 1 cup sugar
- 2 tsp baking powder
- 1½ tsp cinnamon
- ¾ tsp ground nutmeg
- ½ tsp salt
- 1 cup dark brown sugar
- 10 tbsp unsalted butter room temperature
- 1 cup buttermilk room temperature
- 3 cups diced apples
- ½ cup applesauce unsweetened
- 1 tsp vanilla
- 3 eggs room temperature
Caramel Icing Ingredients
- ½ cup butter
- 1 cup brown sugar firmly packed
- ¼ cup milk any variety
- 1 tsp vanilla extract
- 2 cups powdered sugar sifted
Caramel Frosting Ingredients
- All Caramel Icing ingredients plus
- 1¼ cups powdered sugar sifted
Instructions
- Prepare Pans and Oven. Preheat oven to 350 °F. Grease and flour two 8 or 9 inch round pans or one 9×13-inch pan.
- Mix Dry Ingredients. Sift the cake flour and measure out 3 cups into a large mixing bowl. Add sugar, baking powder, cinnamon, nutmeg, and salt, then whisk together to combine.
- Mix Wet Ingredients. In the bowl of an electric mixer, combine brown sugar, butter, applesauce, and buttermilk. Beat for 2 minutes until smooth.
- Add Eggs and Vanilla. Add the eggs and vanilla to the wet mixture and beat for another 2 minutes to incorporate fully.
- Combine Wet and Dry. With the mixer on low, gradually add the dry ingredients to the wet ingredients until the batter is smooth and well combined.
- Fold in Apples. Gently fold the diced apples into the batter by hand to avoid breaking them up.
- Bake the Cake. Pour the batter into prepared pans. Bake for 25 to 30 minutes if using round pans, or 30 to 40 minutes in a 9×13 pan, until a cake tester inserted in the center comes out clean.
- Cool the Cake. Allow round pans to cool for at least 15 minutes, then run a knife around the edges and turn the cakes out onto a cooling rack. Let cool completely before icing.
- Make Caramel Icing. In a medium saucepan, melt the butter over medium heat. Add brown sugar and bring to a boil, stirring continuously for exactly 2 minutes. Add milk and bring back to a boil. Remove from heat immediately once boiling.
- Add Final Icing Ingredients. Stir in powdered sugar and vanilla until combined. Spread the icing on the cooled cake while still warm.
- Make Caramel Frosting. Prepare the caramel icing as above and allow it to cool. Then beat in additional 1¼ cups powdered sugar in an electric mixer until spreading consistency is achieved. Add small amounts of milk if frosting is too thick. Frost the cooled cake or store covered in the refrigerator until ready to serve.
- Storage. Store the cake at room temperature for up to 3 days or refrigerate if using frosting.
Notes
- Use either two 8- or 9-inch round pans for taller layers or a 9×13-inch pan for a single layer.
- Ensure eggs and butter are at room temperature for better blending.
- Sift cake flour before measuring to avoid excess flour and achieve the correct texture.
- Sift powdered sugar for smoother icing.
- Prepare caramel icing soon after baking; it will cool and be ready to use as the cake cools.
- If the caramel icing cools too much to spread, gently warm it before applying.
- Caramel frosting can be made ahead and refrigerated, just bring to spreading consistency before use.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 70 mg
