Caramel Apple Cake
This lightly spiced apple cake is layered with a caramel-cream-cheese filling and frosted with luxurious caramel buttercream.
- Yield: Makes about 8 cups batter
Source: Martha Stewart Weddings, Spring 2006
For the apple cakes
- Vegetable-oil cooking spray
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 medium apples (preferably Granny Smith), cored and peeled
- 1 cup granulated sugar
- 1 cup dark-brown sugar
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup apple butter
- 2 tablespoons vegetable oil
For the assembly
- Caramel-Cream Cheese Filling
- 1/2 recipe Caramel Buttercream
Batter amounts and cooking times for 3-inch-deep round pans
Preheat oven to 350 degrees. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again. Set aside. Sift together flour, baking soda, cinnamon, and salt in a large bowl; set aside.
Shred apples on a box grater. Transfer to paper towels; press gently to drain. Transfer to a medium bowl, and toss with 1/2 cup flour mixture to coat completely.
Filling and frosting amounts for each tier
Put sugars and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy. Add eggs, 1 at a time, mixing well after each addition. Add remaining flour mixture; mix until just combined. Mix in apple butter and oil. Add shredded apples, and mix until combined. Divide batter among prepared pans.
Bake until a cake tester inserted into centers comes out clean. Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. Remove parchment; reinvert. Cakes can be wrapped in plastic and stored up to 1 day.
6-INCH: 3 cups batter per cake (6 cups total), 1 hour; 8-INCH: 5 cups batter per cake (10 cups total), 1 hour 15 minutes; 10-INCH: 7 1/2 cups batter per cake (15 cups total), 1 hour 15 minutes.
Cut each cake in half horizontally, making 4 layers of each size. Spread caramel filling on 3 layers. Stack, placing plain layer on top. Frost top and sides of each tier with buttercream.
6-INCH: 1/4 cup caramel filling per layer (3/4 cup total), 1 1/4 cups buttercream for exterior; 8-INCH: 1/3 cup caramel filling per layer (1 cup total), 2 cups buttercream for exterior; 10-INCH: 1/2 cup caramel filling per layer (1 1/2 cup total), 3 1/2 cups buttercream for exterior.