This delectable caramel apple cake recipe is packed with a flavor duo that was meant to be. I’m convinced of it. Caramel and apples marry together so well it’s obvious they can’t get enough of each other. I’m more than happy to help them out whenever I can.
Sticky-sweet caramel bits dot the batter along with a mosaic of fresh, tart apples. It gives them a natural moistness that is two-fold with the addition of applesauce. They have a welcoming, warm spiciness to them that only cinnamon and nutmeg can bring. The caramel flavor is intensified with a brown sugar frosting followed by a sprinkling of walnuts over top.
I know these little caramel apple cakes may look completely harmless and unassuming. I think it’s only fair I should warn you – after a bite or two you will realize how wrong you are. And how you’ve been ensnared. By their addictive qualities. Don’t blame me if you can’t stop at one, eat more than you intended or are tempted to skip lunch or dinner. In lieu of cake. Not that I would know anything about that!
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3/4 cup (12 tablespoons) unsalted butter, softened
1 + 1/4 cups brown sugar
1 teaspoon vanilla extract
3/4 cup (4 ounces) applesauce, unsweetened
3 cups peeled, chopped apples (about 3 apples, 3/4 pound before peeling)
5 tablespoons unsalted butter
1/4 teaspoon salt
1/2 cup firmly packed brown sugar
2 tablespoons corn syrup
3 tablespoons milk
1 + 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2. In a medium bowl whisk flour, baking powder, salt, and spices together. In a separate large mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, scraping sides and bottom of the mixing bowl, then mix in the dry ingredients, vanilla and applesauce, stirring until evenly moistened. Fold in the apples and caramel bits or walnuts.
3. Divide the batter evenly to make 12 cakes, an ice cream scoop works well for this. Bake for 20 to 22 minutes, or until a cake tester/toothpick inserted in center comes out clean. Cool the pan on a wire rack for ten minutes, turn out to wire racks, frost while still warm.
|Warm spices + caramel + walnuts + apples = true love.|
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