Hello you lovely people!
So, OK guys, here it is, the Autumnal cake recipe you’ve all been waiting for; my Spiced Caramel Apple Cake- let’s be real, does it get any more Autumnal?!
Those of you who frequent my blog will know that I am a cake addict; I will gladly spend my day doing nothing but baking, icing and eating cake. I’d never actually tried incorporating apples (or any type of fruit in all honesty) into my cakes before, so I was pleasantly surprised by how good this bake turned out!
As it was my first time experimenting with adding fruit to my cake, I decided to keep the rest of the recipe relatively simple and stick to my basic sponge cake recipe, with a few seasonal adjustments.
Packed full of Autumnal spices, layered with salted caramel sauce and topped off with sweet cinnamon buttercream, this cake was PERFECT for Autumn. And pretty easy to make too. I already had a jar of my homemade caramel sauce in the fridge when making this cake so I thought I’d use it- find my recipe here– though this would be just as tasty if you decided to use shop bought caramel.
Fancy making your own? Find my recipe below:
For the cake:
- Approximately 6oz of apples. I used Braeburn apples, though I imagine any type of eating apple would work well.
- 8oz butter or Stork margarine
- 8oz light soft brown sugar plus a small amount to cover your apple pieces with.
- 8oz self raising flour
- 4 eggs
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp mixed spice
For the buttercream
- 12oz icing sugar
- 8oz butter or Stork margarine (room temperature and cubed)
- 2 tsp cinnamon
For the salted caramel sauce (This makes one small jar full- you won’t need it all!)
- 200g granulated sugar
- 90g salted butter, room temperature (You could also just use unsalted butter if you did not wish to make salted caramel sauce)
- 120ml double/heavy cream
- 1tsp salt
- Begin by washing and peeling your apples, before cutting them into small chunks. Mine were around 1cm squares.
- Pat your apple chunks down with kitchen towel to get some of the moisture out of them. You don’t want to make your cake soggy, so I recommend giving them a little press with your hand over a sheet of kitchen towel, to help get some of the excess juice out.
- Sprinkle some sugar over your apple pieces and leave to rest in a bowl while you prepare the rest of your cake.
- Grease and line two 8″ cake tins, and preheat your oven to 180C.
- Cream your butter and sugar together in a bowl until light and fluffy. Beat in your eggs, one at a time, adding a little flour with each. This will help stop the mixture from separating.
- Sieve in the rest of your flour, and your spices. Combine your mixture thoroughly using a wooden spoon or electric mixer.
- Tip in your apple chunks and stir through to distribute evenly throughout the cake mix.
- Pour your mixture evenly into the two prepared cake tins, place in the oven and bake for approximately 25 minutes. When cooked, your sponges should spring up when pressed in the middle, and a skewer should come out clean after being inserted into the centre of your sponges.
- Leave the sponges in the tins to rest for a minute, before turning out onto a wire rack to cool.
- While your cake is cooling, you can make your buttercream! Sieve your icing sugar into a bowl and add your butter. Add in your cinnamon and whisk together until you have a smooth icing consistency (this will take a while!). If your buttercream is slightly too thick, add a little milk.
- If you wish to make your own salted caramel sauce, do so now (find my recipe here!). Leave your sauce to cool a little before assembling your cake, you don’t want it to melt the buttercream!
- You can now begin to assemble the cake. Spread a thin layer of caramel sauce on one of your sponges before adding a layer of butter cream on top. Pop the second sponge on top before spreading a layer of caramel on this too, and piping some more cinnamon buttercream around the edges for decoration. I also chose to add some caramelised apple slices to my cake to make it look super fancy 😉
So there you have it!
I absolutely love how this recipe turned out, incase you couldn’t already tell! 😉 Jason isn’t even a big fan of cinnamon, and even he liked this cake! So I think that says something about how good this tasted. I loved the contrast of the caramel with the spices and the apple, it was a PERFECT combination.
What have you guys been baking recently? Do you have a favourite bake for Autumn? Let me know in the comments, you know I love to be inspired!
Best wishes to you all!