Try this Caramel Apple Cake recipe
- 2 teaspoons cinnamon
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 3 teaspoons baking powder
- 3 teaspoons vanilla extract
- 2/3 cup (135g) brown sugar
- 1 cup (2 sticks 226g) unsalted butter (room temperature)
- 1 1/2 cups (300g) granulated white sugar
- 3 cups (375g) all-purpose flour
- 1 cup (245g) whole milk (room temperature)
- 2 granny smith apples (peeled and finely chopped)
- 1/4 cup (57g) unsalted butter (room temperature)
- 1 cup (125g) confectioners sugar
- 1 -2 tablespoons heavy whipping cream
- carmel for drizzling
- Carbohydrate 2.92294812202382 g
- Cholesterol 106.974999997515 mg
- Fat 2.77164374945323 g
- Fiber 0.690299980163574 g
- Protein 4.21158124794339 g
- Saturated Fat 0.94723062465951 g
- Serving Size 1 1 slice (59g)
- Sodium 67.4398124347601 mg
- Sugar 2.23264814186024 g
- Trans Fat 0.43869849997204 g
- Calories 56 calories
Step-by-step
- Preheat oven and prepare ingredients
- Mix dry ingredients together in a bowl
- Cream butter and sugars until fluffy
- Add eggs and vanilla extract to the butter mixture
- Alternate adding dry ingredients and milk to the batter
- Fold in the chopped Granny Smith apples
- Pour batter into a prepared pan and bake
- Prepare the caramel frosting using butter, confectioners sugar, and heavy cream
- Drizzle with caramel before serving
Dense, spiced crumb surrounds tender pockets of tart fruit while a buttery glaze provides a sweet counterpoint on the surface. Baking involves specific chemical reactions between dairy fats, sugars, and starches that dictate the final crumb structure. Understanding these mechanics ensures a reliable result every time.
- Bring the whole milk and unsalted butter to 68 degrees Fahrenheit before mixing to encourage proper emulsion with the flour proteins.
- Peeled Granny Smith apples release moisture during baking; chop them into quarter-inch cubes to distribute hydration evenly throughout the batter.
- Cream the granulated white sugar and brown sugar thoroughly with the butter for four minutes to incorporate air pockets that chemical leavening agents can expand.
- Substitute granulated sugar for brown sugar at a one-to-one ratio if necessary, though this will reduce moisture retention and slight caramel notes from molasses.
- Store the finished cake in an airtight container at room temperature for up to three days or refrigerate for up to one week.
Proper measurement of all-purpose flour prevents a heavy, compact texture in the finished pastry. Controlling oven temperature maintains even heat distribution across the batter surface.
