Description
A moist and flavorful Apple Spice Cake topped with rich caramel icing or frosting. This classic dessert combines warm spices, tender apples, and a luscious caramel glaze for a perfect seasonal treat.
Ingredients
Scale
Cake Ingredients
- 3 cups cake flour sifted and then measured
- 1 cup sugar
- 2 tsp baking powder
- 1½ tsp cinnamon
- ¾ tsp ground nutmeg
- ½ tsp salt
- 1 cup dark brown sugar
- 10 tbsp unsalted butter room temperature
- 1 cup buttermilk room temperature
- 3 cups diced apples
- ½ cup applesauce unsweetened
- 1 tsp vanilla
- 3 eggs room temperature
Caramel Icing Ingredients
- ½ cup butter
- 1 cup brown sugar firmly packed
- ¼ cup milk any variety
- 1 tsp vanilla extract
- 2 cups powdered sugar sifted
Caramel Frosting Ingredients
- Caramel Icing (prepared)
- 1¼ cups powdered sugar sifted
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350 °F. Grease and flour two 8 or 9 inch round cake pans, or one 9×13-inch pan.
- Sift and Mix Dry Ingredients: Sift the cake flour and measure 3 cups into a large mixing bowl. Add white sugar, baking powder, cinnamon, nutmeg, and salt. Whisk together to combine.
- Mix Wet Ingredients: In the bowl of an electric mixer, combine brown sugar, butter, applesauce, and buttermilk. Beat on medium speed for 2 minutes until well blended.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the wet mixture. Beat for an additional 2 minutes until smooth.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients into the wet ingredients. Continue mixing until the batter is smooth and well combined.
- Fold in Apples: Gently fold the diced apples into the batter using a spatula to distribute them evenly.
- Pour Batter and Bake: Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes if using round pans, or 30 to 40 minutes for a 9×13 pan, until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow round pans to cool for at least 15 minutes. Run a knife around the edge, invert onto a cooling rack, and cool completely before icing.
- Prepare Caramel Icing: In a medium saucepan, melt butter over medium heat. Add brown sugar and bring to a boil, boiling for exactly 2 minutes while stirring continuously. Add milk and bring the mixture back to a boil, then remove from heat immediately. Stir in powdered sugar and vanilla extract until smooth.
- Ice the Cake: Spread the caramel icing on the cooled cake immediately. For the frosting version, allow the icing to cool, then transfer to an electric mixer bowl and beat in 1¼ cups powdered sugar to reach a spreadable consistency. Add milk if needed. Frost the cooled cake or store covered in the refrigerator until ready to serve.
Notes
- Use either two 8- or 9-inch round pans or one 9×13-inch pan for the cake. 8-inch pans will yield taller layers.
- Ensure eggs and butter are at room temperature before mixing to help ingredients blend smoothly.
- Sift cake flour before measuring to aerate it and avoid dense batter.
- Sift powdered sugar for smoother caramel icing and easier mixing.
- Make caramel icing shortly after removing cake from oven to ensure it is the perfect spreading temperature when cake cools.
- Caramel frosting can be prepared ahead, stored covered in the refrigerator, and used when needed.
- If icing cools too much, gently rewarm it to make spreading easier.
- Store iced cake at room temperature for up to 3 days or refrigerate if using caramel frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg
