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Caramel Apple Layer Cake

Hello there,

Nothing says fall quite like fresh apples, preferably covered in caramel.  This Caramel Apple Layer Cake is amazing! The cakes have buttermilk and cinnamon in them, not too fancy just enough to enhance the filling and the frosting. The filling is like a sauteed apple sauce that is full of apples and plenty of brown sugar and cinnamon. The frosting is a decadent combination of dulce de leche and cream cheese, it could be a dessert on its own. Oh, and then the outside of the cake is covered in crumbs, like the kind of crumb topping you would put on an apple pie. If there is one thing I love to put on the top of pies it is crumb topping! Oh, also this recipe comes with a special bonus recipe! That’s right two recipes in one, oh yeah!

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Let’s start by baking the cake. Grease and flour two 9-inch cake pans.

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In the bowl of your electric mixer beat together butter and brown sugar.

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Add two eggs.

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In a separate bowl combine flour, baking powder, and salt.

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Add the dry ingredients alternately with the buttermilk to the mixing bowl.

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Stir in the vanilla and cinnamon.

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Divide the batter evenly between the two pan. The batter will be quite stiff.

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Spread the batter out.

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Bake at 350F for 23-28 minutes, mine took 25 minutes.

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Cool 10 minutes in the pans before removing to wire racks to cool completely. After they are cool you can freeze them until you’re ready for them again. I find it is much easier to work with frozen cakes.

http://epicsweet.com/caramel-apple-layer-cake/

Next, let’s make the crumb topping for the sides of the cake. In a bowl place brown sugar, flour, and melted butter.

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Stir together with a fork.

http://epicsweet.com/caramel-apple-layer-cake/

Lay the crumb topping out in a thinnish layer on a foil lined sheet pan.

http://epicsweet.com/caramel-apple-layer-cake/

Bake at 350F for 30 minutes or until golden brown.

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Cool before you crumble it into pieces. You can just crumble it with your hands. Set aside until ready to use. You might want to put this out of sight somewhere because it is very tasty just by itself and very easy to just munch on.

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Next, we will make the apple filling. First, we need to peel and finely chop apples.

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Place the finely chopped apples, brown sugar, cornstarch, salt, water, and cinnamon in a saucepan.

http://epicsweet.com/caramel-apple-layer-cake/

Bring the mixture to a boil stirring often. Cook until thickened.

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Remove the saucepan from the heat and stir in the butter until it is melted. Cool overnight in the refrigerator or over an ice bath.

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Lastly, we need to make the oh-so-decadent frosting! In the bowl of your electric mixer place, non-dairy whipped topping (thawed), room temperature cream cheese, powdered sugar, and dulce de leche (save the rest of the can, you’re going to use it in a minute).

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Beat together until well combined.

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Once everything is well cooled it’s time to assemble the Caramel Apple Layer Cake! The first thing you want to do is put a dab of the frosting on your cake board or serving plate. This will help keep the cake from sliding around.

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Next, spread a thin layer of some of the remaining dulce de leche on the top of each cake.

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Place one cake on your cake board caramel side up. Now make a double thick, double high dam around the cake.

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Fill with apple filling.

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Place the other cake on top, caramel side down.

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Now frost your cake! You don’t have to make it super smooth unless you want to hone your skills.

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Next, we are going to gently press the crumb topping crumbles onto the side of the cake. I know they are tasty, but don’t go too crazy with them.

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Use a piping bag fitted with a large star tip to make shells around the outside, top of the cake. Instead of making the shells go around, though, pipe them so that the fatter part of the shell is on the edge and the thin part in coming in, toward the middle of the cake. Like this:

http://epicsweet.com/caramel-apple-layer-cake/

If you have a really big start tip just do one row, but if you only have a medium star tip you might want to do a double layer of shells so you have more room to put in the apple filling. Like this:

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Now just fill the center with apple filling.

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The finishing touch? Some more dulce de leche! Place the remaining dulce de leche in a piping bag, with a small hole cut in it. Microwave it for just a few seconds, like 10, seriously it gets really hot really fast. Then just pipe the dulce de leche across the top of the cake.

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It is done! Isn’t it just gorgeous?! I know you want to dig into it right now. Go ahead, I’ll wait. If you have any leftovers I recommend that you store them in the freezer, this will help keep the crumb topping crumbles nice and crunchy. Just pull the cake out before you eat and it should be thawed by the time you are ready for dessert. If you can’t store it in the freezer then, the refrigerator will be okay, the crumbs just won’t be quite as crunchy. If you can’t store it in the freezer or the refrigerator, well then… you better eat it now! Enjoy!

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Oh I almost forgot! The bonus recipe! In a freezable container layer all the remaining 1/2 the frosting, 1/2 the apple filling, and 1/2 the crumbles, repeat the layers. Swirl the layers together a couple of times. Freeze until ready to eat! Ta-da! you just made Caramel Apple Ice Cream!

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What is your favorite caramel apple recipe?

Caramel Apple Layer Cake
Author: 
 
Caramel Apple Layer Cake: two layers of cake filled with a lovely apple filling and frosted with a luscious dulce de leche cream cheese frosting!
Ingredients
  • For the Cake:
  • 1c. butter, soft
  • ¾c. brown sugar, packed
  • 2 eggs
  • 1½c. flour
  • 1½t. baking powder
  • ½t. salt
  • ½c. buttermilk
  • 1t. pure vanilla extract
  • 1t. ground cinnamon
  • For the Crumb Topping Crumbles:
  • 2c. flour
  • 2c. brown sugar, packed
  • 2 sticks butter, melted
  • For the Apple Filling:
  • 6c. apples, peeled cored and finely chopped
  • 1½c. brown sugar, packed
  • 5T. cornstarch
  • ½t. salt
  • ½c. water
  • 1t. ground cinnamon
  • 2T. butter
  • For the Caramel Frosting:
  • 16oz. non-dairy whipped topping, thawed
  • 16oz. cream cheese, room temperature
  • 4c. powdered sugar
  • ⅔c. dulce de leche
Method
  1. For the Cake:
  2. Preheat oven to 350F. Thoroughly grease and flour two 9-inch cake pans.
  3. In the bowl of an electric mixer beat together 1c. butter and 3./4c. brown sugar. Stir in 2 eggs.
  4. In a separate bowl combine the 1½c. flour, baking powder, and ½t. salt.
  5. Add this to the mixing bowl alternately with buttermilk.
  6. Stir in the vanilla and 1t. cinnamon.
  7. Divide the batter evenly between the two prepared pan. Spread the batter out evenly.
  8. Bake at 350F for 23-28 minutes or until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes in the pan before removing to wire racks to cool completely.
  9. For the Crumb Topping Crumbles:
  10. Preheat oven to 350F.
  11. In a medium bowl combine the 2c. flour, 2c. brown sugar, and 2 sticks of melted butter.
  12. Place in a thin layer on a foil-lined baking sheet.
  13. Bake at 350F for 30 minutes or until golden brown. Allow to cool completely. Break into crumbles.
  14. For the Apple Filling:
  15. Place the chopped apples, 1½c. brown sugar, cornstarch, ½t. salt, water, and 1t. cinnamon in a saucepan.
  16. Bring to a boil stirring often. Cook until thickened.
  17. Remove from the heat and stir in 2T. butter until melted.
  18. Cool completely and chill before using.
  19. For the Caramel Frosting:
  20. In the bowl of an electric mixer beat together whipped topping, cream cheese, powdered sugar, and dulce de leche until smooth.
  21. Assembling the Cake:
  22. Spoon a small amount of the frosting onto your cake board. Place one of the cakes on top.
  23. Spread one side of each cake with some of the remaining dulce de leche.
  24. Pipe a double wide, double high dam around the edge of the cake on the cake board. Fill the center with apple filling.
  25. Place the second cake on top of the apple filling caramel side down.
  26. Frost the cake with the caramel frosting.
  27. Gently press the crumble topping crumbs around the sides of the cake.
  28. With the caramel frosting pipe large shells around the outside of the cake, that fatter part of the shells toward the edge of the cake and the thinner part toward the inside of the cake. If you don't have a very large shell tip pipe two rows of shells - one on top of the other.
  29. Fill the center with apple filling.
  30. Spoon the remaining dulce de leche into a piping bag with a small hole cut in the tip. Warm slightly. Pipe across the top of the cake in a nice pattern.

Original Recipes By: Rilla Banks (A.K.A. Epic Sweet)

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