Try this Caramel Apple Cinnamon Cake recipe, or contribute your own.
- 2 eggs
- 3 cups all-purpose flour
- 1 cup butter room temperature
- 2/3 cup brown sugar
- 1 cup confectioners sugar
- 3 1/2 teaspoons baking powder
- carmel for drizzling
- 2 teaspoons mccormick cinnamon
- 1 1/2 cups granulated white sugar
- 3 teaspoons mccormick vanilla
- 1 cup milk room temperature
- 2 apples, peeled and finely chopped
- 1/4 cup unsalted butter room temperature
- 1/4 teaspoon mccormick vanilla
- 2 teaspoons mccormick cinnamon
- 1-2 tablespoons heavy whipping cream
- Carbohydrate 1153.54446421556 g
- Cholesterol 636.283333825945 mg
- Fat 239.924713527646 g
- Fiber 10.1250001917151 g
- Protein 59.4353833638826 g
- Saturated Fat 150.0804207875 g
- Serving Size 1 1 recipe (2104g)
- Sodium 6743.02634000991 mg
- Sugar 1143.41946402385 g
- Trans Fat 17.5973590148864 g
- Calories 6892 calories
Step-by-step
- Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans with either baking spray or line with parchment.
- Mix brown sugar and cinnamon together in a bowl. Set aside. (Maybe sprinkle a little on your buttered toast for a treat!)
- Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. Beat in eggs, 1 at a time, until incorporated.
- Add vanilla extract. Once incorporated remove bowl from mixer.
- Sift flour and baking powder together in a bowl then stir into creamed butter mixture by hand. Mix milk into batter until smooth.
- You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or 1/4 of your total batter) into one of the prepared cake pans; add 1/4 of the apples and 1/4 of the brown sugar mixture. Lightly pat apple mixture into batter. Gently pour another 1 1/2 cups of batter over apple layer; top with another 1/4 of the apples and brown sugar mixture. Lightly pat apples into batter.
- Repeat this with remaining batter and brown sugar/apple mixture in other cake pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes.
- Add butter, vanilla, cinnamon, confectioners sugar and 1 tablespoon in heavy cream to stand mixer fitted with paddle attachment. (You can also use a hand held mixer.) Turn mixer on slow to incorporate all ingredients. If frosting seems too thick add remaining heavy cream. Turn mixer on high and mix for 1-2 minutes or until frosting is lighter and fluffier. (You want frosting to be a spreadable consistency.)
- Place first layer of cake on cake stand. Drizzle with up to 3 tablespoons of caramel. Cover layer in all of your frosting. (Should be about 1 cup) Place other layer of cake on top and drizzle with up to 3 tablespoons of caramel. Cake should be served immediately.
- Refrigerate covered for up to 3 days.
Decoding the Hidden Math
The ingredient weights and volume measurements listed here demand precision, because multiplying the butter and sugars incorrectly will throw off the structural integrity of the crumb. When scaling this batter up or down for different pan sizes, keep the ratio of baking powder to flour strictly proportional to prevent dense, heavy layers that fail to rise past 350 degrees Fahrenheit. Standard stand mixer bowls will crowd quickly if you double this batch all at once, so work in sequential rounds.
Mastering the Apple Distribution
Finely chopping the fruit prevents heavy chunks from sinking directly to the bottom of the 8-inch round cake pans during the 30 to 40 minute bake time. Layering the batter incrementally with the brown sugar and fruit mixture ensures the apples suspend evenly instead of pooling. If you substitute salted butter for unsalted, reduce the added sodium elsewhere to protect the final flavor profile.
Frosting and Storage Mechanics
Whipped cream reacts sensitively to ambient temperature variations, meaning a warm kitchen will quickly break your confectioners sugar emulsion during the high-speed beating phase. Beat the frosting until it reaches a spreadable consistency before layering it between the cooled cakes, then refrigerate the finished dessert within a tightly covered container for up to 3 days.
