Caramel Apple Cake
Nov 16, 2024 02:02 PM
Know what my favorite thing ever is? Doing things twice. Even better if I’m redoing them because I did something stupid the first time, and that’s exactly what happened with this Caramel Apple Cake.
I had to bake the damn cake layers twice because when I thought they were done, they actually weren’t even close to done, but I took them out anyhow and they completely deflated and caved in. UGH.
I hate wasting things — time, ingredients (aka money), food, etc. So I trimmed the failed cake layers to even them out and stuck them in the freezer to be used for I don’t know what, I don’t know when.
I have issues throwing stuff out until the fridge/freezer situation gets so dire that I go in there to do a massive clean out and throw out anything I deem past its prime. I don’t like to get to that point though.
My second attempt at the cake layers went much better, except that I overbaked them for fear of underbaking (lol).
Overbaked is better though — you can always save a drier cake with some simple syrup, but you can’t serve people raw cake!
I’ve actually had a lot of troubles lately with premature cake removal, so I’ve decided to stop relying on skewers/cake testers to test if the cake layers are done. Often times I’ll poke a skewer in there too early and the cake layer will collapse a bit. It’s soul crushing.
Sometimes the skewer will come out clean, but they aren’t actually done! Now, my first test will be to gently press the tops of the cake layers with my finger. If they spring back, they’re done. If it leaves a bit of an indent, they’re not.
Baking is stressful, guys. But at the same time fantastic! Let's bake this Caramel Apple Cake.
Ingredients:
Apples
- 2 cups diced apples heaping, approx. 2 medium apples
- 1 Tbsp light brown sugar
- 1 tsp ground cinnamon
Apple Spice Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1 cup vegetable oil
- 1/2 cup light brown sugar packed
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
Caramel
- 1 cup granulated sugar
- 1/4 cup water
- 150 ml heavy cream room temperature
- 1/2 cup unsalted butter room temperature
Caramel Swiss Meringue Buttercream
- 3 large egg whites
- 1 cup granulated sugar
- 1 cup unsalted butter room temperature, cubed
- 1/2 cup caramel
Prep Time:
120 minutes
Cook Time:
45 minutes
Total Time:
165 minutes
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