Preparation. Mix to combine. Spread batter evenly into prepared pans and bake for 45-50 mins or until a toothpick inserted into the center comes out mostly clean. I wonder if it was overcooked after the butter and cream was added and became more of a fudge? Step 5 Very slowly pour in heavy cream while whisking quickly. To make the caramel add brown sugar, cream, butter and salt to a small pot over medium-low heat and whisk until the mixture bubbles and thickens. I haven’t finished putting it together yet, but when I took my cakes out of the oven and flipped them out to cool, the middles sunk in. I’m going to say that the cake is average on spice. Especially early Fall, where we are now. It has everything you need to make it and troubleshoot it: https://livforcake.com/swiss-meringue-buttercream-recipe/. Set aside. Shall we start a support group? Bake uncovered in a 350 degree oven for 30-40 minutes or until the buttery cake mix turns golden brown. Hi Hosanna! Do you have any tips about things that might be different or that I should remember to do in this case? or just nibbled at random snacky moments… Lol. https://livforcake.com/swiss-meringue-buttercream-recipe/, https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts, Earl Grey Cake With Vanilla Bean Buttercream. Ok, let’s talk about this Caramel Apple Cake because it is the perfect cake for Fall. Add flour mixture and mix just … Heated it in the microwave very slowly. I haven’t tried it myself but it looks like there are a couple TM recipes out there for it . Gradually mix in the dry ingredients until combined. Hi olivia, i was thinking of baking this cake today but i only have 10-inch pans, do i need to make any adjustments to the baking time or quantity? Hi Olivia, Fold in apples. What size bowl did you use for the parts that require a stand mixer? Can this cake once made be out in the freezer . For the Caramel, I made it the day before and put it in a lidded Mason jar and left it out on the counter overnight. 11. Preheat oven to 350F. Hi Heidi! It possibly was over cooked. Hi Nyomi! I’m making this cake for a party at the weekend. That way you can handle it without things falling apart! Add flour mixture in 3 parts. Hi Olivia, I’m wondering how much I need to increase the recipe by if I need 2 x 10 inch cakes from this? Hi Joy! 6. 3. Just, an observation. Your cakes look amazing and I’m excited to try this one! As always — the recipe is flawless! There won’t be too much frosting left over so I would either 1.5x or 2x the frosting recipe. Thanks for sharing your recipe and beautiful pictures! Cool completely (about 30 minutes). How far in advance can you decorate the cake with the caramel? This one is already tinted brown though due to the caramel, so I would use a plain vanilla one instead if you’re going to color it. It is encased in a brown sugar caramel glaze that makes it extra delicious. Set aside. This post may contain affiliate links. I hope you like it . There was only one piece left. This Caramel Apple Cake is a wonderful way to enjoy the beauty and essence of fall! I would be calling in/posting DAILY. Transfer to a container and place in fridge to thicken. Hi Keyonie! If it’s curdled it sounds like it just needs to be warmed up a bit or whipping it more should get it to come together. Thank you! Add the brown sugar, granulated sugar, eggs, and vanilla. Please read our disclosure policy. https://thetoughcookie.com/2014/11/03/easy-caramel-apple-cake A small top layer should be fine frozen too as long as stored in something airtight. I have never made swiss meringue buttercream before, so I was wondering if you have any tips? But I will definitely be making this again. It also helps to have a cold cake out of the fridge! Hi Nana! Mix together the wet ingredients until well combined in a large bowl or stand mixer. Once the butter has darkened transfer to a bowl and chill until almost solid. There is the homemade caramel and then there is caramel in the frosting. It won’t matter if the apples brown while exposed to the air but I like the acid from the lemon juice for some contrast to brighten up the flavor. There are easier ways to make a caramel, sure, but this one isn’t that hard and it’s totally worth it for a smooth, silky texture. I have issues throwing stuff out until the fridge/freezer situation gets so dire that I go in there to do a massive clean out and throw out anything I deem past its prime. Measure your flour correctly! Hi, Easy Apple Cake Recipe. HOW TO MAKE THIS EASY CARAMEL APPLE CAKE: Preheat oven to 350F degrees. Hi Heidi! But I have to give this cake a try!! Let me know how it turns out . Quick Question: were the 6″ cake pans 2″ or 3″ deep? Pipe buttercream onto the first layer. Hi Alice! So we may have gone a leeeetttllleee bit overboard on the apple picking this past weekend. 16. So many compliments! It went very solid in the fridge too – is that normal? Your email address will not be published. If you don’t have coconut oil use an equal amount of vegetable oil. T. add confections sugar, cream and vanilla. Thank you Liv!! I used this recipe to make cupcakes and they turned out fantastic! My concern is that the caramel may lose its gorgeous glossy shine if I do. Yes, they will be fine. Drizzle over cake just before serving. https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts. But i add some of my ideas to make it even better. In the bowl of a stand mixer combine vegetable oil and sugars. Yes PLEASE to that support group. Just wipe down all of your tools with lemon juice and make sure there is no yolk in your whites. If you like this, check out my other Fall themed, To help ensure your cake layers bake up nice and flat, check out my. Tqsm Olivia for the best apple cake recipe. I feel like most people probably can which is why I’m so candid about it. So happy you loved it . It will thicken up quite a bit in the fridge but should not go solid. Everyone loved it, even though my cake wasn’t nearly as pretty as Liv’s. To get FLAT layers that are moist inside and out try using cake strips! Is there a secret? Followed the directions completely and it turned out perfect. Drizzle in cream until desired consistency is reached. The caramel and butter cream are what dreams are made of !!! This Caramel Apple Cake is ridiculously easy to make but tastes like you spent all day baking!Made with 3 simple ingredients that you dump in a cake pan and bake, dessert doesn’t get any easier. Can this cake be made about a week ahead of time and frozen? I find them smoother than American buttercreams, but you could totally use an American buttercream if you prefer! As soon as you take them out they will start to sink and cave in because the structure isn’t quite set yet. You can wash the side of the pot down with a wet brush but otherwise leave it alone to avoid crystallization. I tried mixing it in and poured it off in the end, but the consistency of the caramel wasn’t right for drizzling – more gloopy. Any idea if this recipe “doubles” well ? Definitely an amazing recipe, and blog!! It really just depends on the consistency when you do the drips. I cannot guarantee the accuracy of this data. Apple cakes are extremely popular in Italy, and since I used to love caramel … Hi Shannon! The layers are made of vanilla brown butter cake, and the filling includes a light spread of caramel frosting along with sautéed apple filling. Yay!! (Made me laugh).People do think you slap a box mix in the oven and its done when it’s not as simple as that xxx, Thanks so much Dianne. (I’m a starting baker so that may be a dumb concern, sorry!). Like….50 pounds worth of apples overboard. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool. I tried again, this time I was very careful added the butter very slowly then the caramel and it curdled like you said it might … so I kept going… it never became smooth! Hi Melissa! (I always use cake strips too), Heat the butter over medium low heat, stirring occasionally until it is browned to a caramel color. I have to tell you, I loved reading this post and your Sticky Toffee Pudding Cake post! Top with walnuts for extra crunch - this cake is perfect for dessert, and delicious with coffee for a special breakfast! Evenly sprinkle about half of the bag of caramel bits over top. Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. I chose to chop the apples into small chunks to get more of that flavour/texture, but you could also grate them if you like. I especially love the caramel buttercream on this one!! You want a thick batter that’s easily mixed. Add the wet ingredients to the dry and mix to combine using a spatula to fold the very thick mixture together. Dip the apple in caramel and place on cake. Add the grated apples and melted butter. Bring to room temp and rewhip before using. Ha. The cake doesn’t rise a ton, but each layer should rise to be 1.5-2″ tall. The nutritional information and metric conversions are calculated automatically. Hi Karolina! 12. A rich caramel apple cake covered in browned buttercream infused with Fall spices, topped with homemade caramel and a darling little apple. Cover the cake in buttercream and smooth. I mean perfection . Made this with my newly 8 year old for her birthday party and the kids all LOVED it. Please let me know how it goes . Thanks! Is is okay to use shredded or grated apples instead of diced? Thank you! My question is what was the reason for choosing the frosting of meringue buttercream vs american buttercream. Cook until desired color of caramel is reached (amber) and immediately remove from heat. Apple cakes are a Fall favorite for me and this year I stepped up my game and made a little apple dipped in caramel sitting on top. The recipe is adapted from Favorite Recipes of America: Desserts from 1968. Add the remaining powdered sugar, and vanilla then mix on low. You could also make regular frosting too though I hope you like it! The mixture will bubble up (a lot) and boil. Hi Michelle! Transfer buttercream and room temperature caramel to piping bags and snip the tips off. Switch to paddle attachment. https://www.mybakingaddiction.com/caramel-apple-cake-recipe If you’ve tried this caramel apple cake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! Double or triple? Converting pan sizes is always tricky. Thank you!! Divide the batter evenly between the three six inch pans and Bake at 350F for about 40 minutes. Also, in step 5 of making the buttercream, do you switch back to the whisk from the paddle attachment? All Rights Reserved. Add the butter to a pot and cook over medium-low heat stirring occasionally until the milk solids in the butter caramelize and darken. Using a small spoon, place dollops of caramel around the top edges of the cooled cake, allowing some to drip down. Made these into cupcakes and everyone loved them! Tag me Today! Thanks. This is the perfect cake for Fall, and a great way to make use of all of those amazing apples! The cake, caramel sauce and buttercream turned out perfect! 15. I would use 1/4 cup of crown royal and reduce the oil to 3/4 cup. I’m so happy to hear that! Over 50 of my very favorite cake recipes all in one place! Required fields are marked *. I find that it was a good balance, but you could definitely kick it up a bit if you prefer a spicier version. It was amazing! cored and cut into 1/2-inch pieces, I prefer honey crisps. Add the butter to a pot and cook over medium-low heat stirring occasionally until the milk solids in the butter caramelize and darken. Now, my first test will be to gently press the tops of the cake layers with my finger. … I froze them too. Hi Victoria! Not a dumb question at all. So for us the icing is a million stars and the cake we would not make again . I have a detailed tutorial on it here. This cake looks absolutely amazing, and I’m planning on making it for Thanksgiving this weekend! the recipe doesn’t mention what you do with the apples you set aside? Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Thanks for your feedback! Hi Jenny! I need to make a tiered 8″/6″ ? xoxo, I love all of your cakes and this is no exception. I haven’t seen a lot of them at the markets yet, but they should be popping up soon. So glad you guys loved this one . Your baking and photography skills are fabulous! Pipe butter cream and caramel ganache between each layer. The caramel recipe that I used for this Caramel Apple Cake is my absolute favourite. or until slightly thickened. Slowly add cubed butter and mix until smooth. D. Place on cake stand. Thanks so much Shelley! In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. By the way, you must check out Sam’s blog, her recipes are both stunning and delicious! A simple Swiss meringue buttercream with caramel added into it is the perfect complement to this Caramel Apple Cake. It caught my attention on Pinterest. You can use any apples you like for this cake recipe. While in the freezer, roll out fondant. Caramel Apple Cake is a guest recipe by Claire Thomson so we are not able to answer questions regarding this recipe Preheat the oven to 180℃/160℃ fan/350℉/Gas Mark … Hello! Can I use two larger pans. It sounds like maybe it wasn’t fully incorporated into the caramel. Oh it can sit for a while, even overnight in the fridge, though the caramel will lose some of its sheen from refrigeration. I hope you love it! I used 1/2 cup (as per the recipe). Then the rest of the homemade caramel is used to drizzle over the top? Add more buttercream and caramel onto the second layer and top with the third. Can I make the Swiss Meringue frosting in advance or does it need to be put on the cake straight away? The decadent buttery caramel-like topping makes it extra special. Definitely will make it again! If it’s too runny after you add the butter, stick it in the fridge for 20mins. It’s part of the Cake instructions: Add flour mixture in 3 parts. Add the stem from a real apple and a fondant leaf. I kept the decorating simple — a naked cake with a caramel drip. I piped some of the extra buttercream on the top and added some meringues to add a bit of height. And no, I keep the paddle once I add the butter. Looks wonderful! Really though, you could use almost any kind of apple you like for this Caramel Apple Cake. Carefully add the cream and 4 tablespoons butter (it will splatter) and … Probably my favorite cake from this site!! Just made this yesterday for my brother’s birthday and it was amazing! I’ve been there many times, testing out recipes more than once because of fails and it utterly depresses me. http://www.joyofbaking.com/PanSizes.html Hi Britt! Love this recipe – it is the epitome of fall and so up my alley. I may have missed it in reading the recipe but I wanted to make sure before I make it. How much caramel sauce do you recommend to put in Swiss buttercream. Caramel is SO hard to work with, especially for a drip. . Here are some sites I use as a guideline: Also, can this cake be baked a day before and stay in a room temp for a day? The caramel was amazing and the cake was spiced. Where do apples go in the apple caramel cake. If you try to make this apple remember to freeze or chill the apple before you smooth it. The caramel will drip down the side slowly so don’t be over-exuberant in adding those drips. Seriously great job for nailing the caramel and meringue buttercream on the first try. I will post out the pic on my instagram and will tag you! For the cake: Whisk the oil and melted butter together in a large bowl. Hi AJ! I don’t think additional spices (in moderation) would have a detrimental effect The meringue buttercream is easy I promise!! Dump and spread the dry cake mix over top. Hi Teanessa! You can buy a set online. I was thinking to triple it but want to be sure! Anyway, this cake is beautiful and I bet it tastes like a delicious slice of Fall!! I’m so happy you loved it . Peel, core and chop enough apples to have about 2 cups. Spray a 9×13 baking dish with nonstick cooking spray (I like the kind that has flour in it). Hi Vivian! Frost and smooth the outside with a thin crumb coat. So happy you both loved this one , Have you ever tried this as cupcakes? So happy to hear everyone loved it Thanks for the great feedback! For the print friendly version, scroll to the bottom of the article. I can’t wait to try this recipe going to make tomorrow! When you say 1tsp of vanilla do you mean vanilla extract? I’ll try again for the real cake and hope it works out better . The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Please see my full. Hi Katrina! I filled the cupcake with the caramel after the cupcake had cooled and topped with the buttercream. Sending thanks from New Zealand x. Hi Izzy! Hi Kasha! Perfect for a weekend treat or special occasion, it's packed with spices, apple chunks and a sumptuous caramel … I’ve also never made a Meringue Buttercream, and am a bit concerned with the difficulty..! I’ve actually had a lot of troubles lately with premature cake removal, so I’ve decided to stop relying on skewers/cake testers to test if the cake layers are done. It’s absolutely delicious! The perfect and pretty apples in the pictures are from my friend Sam at My Kitchen Love. Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. Add butter, return to heat, and bring back to a boil. Browned buttercream infused with Fall spices is completely addictive by the way. The Caramel recipe itself made a little over 1 cup total. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I would say 2x the recipe would be safe. Sorry the cake didn’t live up to your expectations, but I’m glad you loved the frosting! Help! Mix in the vanilla, transfer so a bowl and set aside to cool completely. Thanks for the feedback, I’m so glad you loved it! It will lose it’s shine a bit, yeah. The cake hardly rose . The best, and easiest way to measure flour is by using a scale. I am a bit fan of the texture it adds. Drizzle caramel, then add the second layer on top. Converting pan sizes is always tricky. I made the Caramel and the Caramel Swiss Meringue Buttercream from this recipe and both were *phenomenal*! I don’t pretend that things are magically perfect every time! The recipe also works for two 8″ pans. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray. A rich apple cake covered in browned buttercream infused with Fall spices and topped with homemade caramel. , This post may contain affiliate links. Whisk together and set aside. The recipe as-is will work in two 8″ cake pans (though the layers will be slightly thinner). Hi Mel! In a medium bowl, combine flour, baking powder, spices, and salt. xoxo. Meringue is perfect then I add the butter and I over whipped it for sure. Can I make this buttercream frosting to withstand coloring and hold small characters? Melt the butter and pour it all over the top, covering as much of the dry cake mix as you can. https://www.serenabakessimplyfromscratch.com/.../caramel-apple-cake.html They are crisp, juicy, and the perfect mix of sweet/tart. All you need to do is reduce the baking time. Hi Laura! Drizzle the caramel sauce over the … I made this last week. Woaahhh i tried this recipe last sunday for my cousin birthday it taste soo gooddd. Thanks for all your tips! I made this cake over the weekend as a trial run for my father in law’s 70th next weekend. The easiest is to add a crab apple on top but those can be hard to come by. Hi there! Can’t wait to try another! Does this cake not rise much ? Or could I just make regular buttercream frosting and add a little caramel sauce to it? Caramel frosting coats the whole thing and a layer of vanilla bean caramel sauce drips down the sides in that messy pretty way only caramel can. Overly dense cakes can be from overmixing the cake batter once the flour is added — it develops too much gluten. just wondering since it says whip instead of stir! Bake at 350F for approximately 40 minutes or until centers are done. The baking strips are a huge win, right?? Our new favorite. At what point did it separate? Thanks so much for the great feedback. It wasn’t Honeycrisp, because I couldn’t find any, and it wasn’t Granny Smith. Your email address will not be published. Crumbled over ice cream, cubed and used for a trifle (bonus – it uses any leftover frosting/fillings!) It separated only after I tried to bring it back to a pourable state. The spiced cake is phenomenal. Have you Tried this Recipe? Made this today for our Canadian Thanksgiving. The icing is so good. But you can chill the cake otherwise and add the caramel drip before serving? Hmm, that is strange! Luv it , Hi Roze! Add red food coloring to fondant create skin. Reduce the heat to medium. 9. I don’t like to get to that point though. And yes, room temp for a day or so will be fine! Add green food coloring to fondant to create a stem. It’s truly delicious! While the cake bakes it’s time to make the buttercream. DO they go in the sponge? I make a lot of cakes and this has been pronounced the favourite! How much of the caramel should I add to the buttercream? Just wondering how “spiced” the cake is. Yay! Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals. The buttercream sets very firm in the fridge and should hold small characters no problem. Do you know with Swiss Merguine can be made in a thermomix? Thanks Beverley! Fold in apples. Hi Hannah! I think this one was a thicker caramel and I refrigerated it over night and then warmed it only a bit the next day. Your new anytime occasion cake recipe. Just bring it to room temp and rewhip before use! My bowl is 5qt, but the volume of the cake batter and frosting in this recipe isn’t large so I think yours should work. You can finish the apple with a small fondant leaf and stem. Sift the flour, sugar, baking soda, salt and spices into a large bowl. In my mission to enjoy life to the fullest, I’m always looking for ways to do things that will bring happiness to others without leaving me exhausted or frustrated. Bake the half circle cake pieces in semi-cricle cake pan for about 12 minutes. To smooth the top you’ll pull the spatula in while slowly turning the cake. If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans. *, Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**. Sign up to receive recipes, recommendations and tips straight to your inbox! The other tier will likely be a choc/vanilla with regular buttercream. Made this for my 7 year olds birthday tonight. Have a read through this post for all my tips: https://livforcake.com/swiss-meringue-buttercream-recipe/. Can’t wait to try it on other cakes. Often times I’ll poke a skewer in there too early and the cake layer will collapse a bit. The brown butter will be slow to cool and thicken back up so make sure to do this step in advance. This caramel apple dapple cake is filled with warm fall spices and apple pieces in every bite. I’ve also made this same recipe with 4 six inch pans and it works nicely as well. This Caramel Apple Cake is a showstopper and the perfect cake for any occasion and the upcoming holiday season. And thank you for the feedback I’m glad to know that my recipes and instructions are clear! The salted caramel was to die for! To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. I”m so happy you loved it . This is listed in the recipe. 13. Or do you find it’s a good balance of apple and spice? And I know what you mean about cake scraps… I don’t have them often, but Ryan is always pleased to see if there’s a bowl of them lying around. Set aside and if desired squeeze the juice of half a lemon onto the apple pieces. I no longer have a stand mixer which I have previously used for it. Be careful of splatters! Hi Heather! If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. This happens to me all the time!! ( I need it stiff) Obviously I will have to forgo the drizzle since this will be 1 of 2 tiers. I know you only iced it like a naked cake, but will this frosting recipe fully frost the cake or is it only enough to do it naked style? How do you test to make sure they’re done before taking them out? Is the homemade caramel what is used in the frosting? Cook for 2 minutes whisking constantly. xo, This looks amazing and super delicious!! If it’s soupy then it needs to be chilled a bit. The later two options will need a covering of red fondant. Yes, that should be no problem. Thank you in advance. (I need to work a bit on perfecting the drizzle consistency.) it turned out perfectly. It can’t really be overwhipped, not in my experience anyhow. Grease and flour three 6" cake rounds, line with parchment. Vegan Caramel Apple Cake. it was one of the most popular things I’ve ever made in terms of compliments and I’ve made dozens of cakes. … Looks fantastic! For best results I recommend oil. I am making my 3 year old son a Themed bday cake, however, I am looking for a more adult flavored cake. I even broke my cardinal rule of not using fondant! Thank you so much for your tips!! 8. This cake was surprising . Thanks for the great recipe! This delicious Caramel Apple Cake is made with a caramelized apple filling. Tip in the … 2. That way you can handle it without things falling apart. Clean the spatula after each swipe and repeat. Place one layer of cake on a cake stand or serving plate. 3mins). 5-10mins)). Remove from heat and let cool to room temperature. It should be fine, but the caramel doesn’t get completely firm in the freezer. Thank you so much! Thank you! I’m going to just make this Carmel swiss meringue buttercream for now, but I also want to double it to make a separate batch of cupcakes, along with a two layer chocolate cake. I had to bake the damn cake layers twice because when I thought they were done, they actually weren’t even close to done, but I took them out anyhow and they completely deflated and caved in. Hi Christa! Position a rack to the center of the oven and preheat to 350°F. Thanks! Hi Kim! I hate wasting things — time, ingredients (aka money), food, etc. I’ll give it another go and hope for the best this weekend. Should I double or triple ingredients for 3 9″ rounds? Yes exactly, the recipe for the caramel yields enough for the frosting and the drizzle . The recipe as-is will also work in two 8″ pans. Course … Hi Poonam! I am definitely going to make another one of your cakes again. You’ll have enough to do that if you like. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html, Do I need 6 inch pans. Not complaining!! The cake while moist has a disappointing aftertaste and sweetness that was not our preference . It’s soul crushing. Adding too much flour to the recipe is the most common mistake. Top with 2/3 cup of frosting, spread evenly. Divine! Do I need to add or subtract anything else due to the liquid? Greg is also grateful for scrapes haha! Your cakes are so amazing!! Ugh, that happens to me sometimes when I take the cakes out too soon and they’re not quite done cooking. Stir in water. You could add a bit more if you like, but add it a little at a time to make sure you don’t affect the texture of the buttercream. Oven-spring is my first testing method, with a toothpick or tester as backup. Thanks so much Sarina! And we are serious fans of cake scraps in my house – they don’t last long in my freezer! 4. https://www.delish.com/.../a22700524/caramel-apple-upside-down-cake-recipe Love that you added the crumble! . Is it ok to place the cake in the fridge after putting the caramel drip on? Hi Olivia, can I used salted butter for the caramel? I made it the day before and tried to get it back to a pourable consistency. I am so glad you can relate. This blog is where I share all of my kitchen creations! If it leaves a bit of an indent, they’re not. Ingredients. The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. I used a different Swiss Meringue Buttercream however the cake was gorgeous and moist, and the caramel was delicious – will be printing this recipe out for the cookbook! 7. Bake the apple cake in the preheated oven until it is firm and springs back when touched lightly in the center with a finger, or about 30 to 40 minutes. Girl, you are preaching to the choice. I use a bench scraper for the side and an offset spatula for the top. Are these cakes suitable to be covered in fondant for a wedding cake? Hi Alaina! I will be making this cake as soon as I have a reason or maybe just Because. Preheat oven to 350 degrees and coat an 8 x 11 baking dish with non-stick cooking spray. My second attempt at the cake layers went much better (I did tweak the recipe a tad though too), except that I overbaked them for fear of underbaking (lol). * The caramel can be made the day before and left in the fridge overnight. Yep – I refrigerated it overnight. Hi Kim! I laughed out loud multiple times at your experiences – forgetting items and having to go back to the store, pulling out cake too early from the oven and then putting it in the freezer, and so on – mostly because I’ve done ALL of these things many times! This rich, moist apple cake turns out perfect every time. It was my first time making of your recipes Olivia and I’m definitely a fan, was so easy to follow and turned out beautifully. Repeat with remaining layers. Know what my favourite thing ever is? Fill in the top of the cake with more caramel and spread evenly with an. Ll poke a skewer in there too early and the upcoming holiday season out there for it drip on lucky! My freezer from heat apples be ok if I freeze the layers will be 1 of 2 tiers do go... What kind of apples I used 1/2 cup, Hey do I need to do step! The paddle once I add to the bottom of a stand mixer which I have previously used for a on... As Luggage been asked to make it and troubleshoot it: https: //livforcake.com/swiss-meringue-buttercream-recipe/ I... And hold small characters the rest of the caramel and give it another go and hope for the I. An absolute hit a disappointing aftertaste and sweetness that was not our preference prepared. Buttercream sets very firm in the butter line with parchment and immediately remove heat. Beaten eggs, melted coconut oil use an equal amount of vegetable oil like maybe it ’! Nutrition calculator and/or metric conversion tool recipe is the epitome of Fall!!!!!!!. So you can handle it without things falling apart ever seen!!!!... It uses any leftover frosting/fillings! ) down with a paddle attachment but to... Sink and cave in because the structure isn ’ t Honeycrisp, because I ’... Way, you may need to be covered in fondant for a wedding cake stick it in the... Fondant leaf to you, please verify with your favourite nutrition calculator and/or metric conversion tool butter! Return to heat, washing down the side and an offset spatula for the!. Extra buttercream on the apple in caramel and butter cream!!!!!. 2″ or 3″ deep of red fondant © 2010 - 2020, Liv cake... Rave reviews has been pronounced the favourite the pot is on heat then let bubble! Perfect then I add some of my Kitchen creations cave in because the structure isn t... Tips off it on everything it out what you do too totally fine options need! Any tips about things that might be different or that I should remember to chill the cake with the be. Small fondant leaf and stem frosting of meringue buttercream on the top edges of the cooled,... Reading this post for all my tips: https: //livforcake.com/swiss-meringue-buttercream-recipe/ the fridge and used for this caramel apple is! Done before taking them out overmixing the cake is in one place last 3 apples from her apple tree I. S used my 7 year olds birthday tonight frosting, spread evenly with an, Hey do I have lot... Down, no matter how cold house – they came together great too! More buttercream and caramel drizzle instructions: add flour mixture in 3 parts the baking are. Were * phenomenal * trial run for my father in law ’ s birthday and it nicely... In the frosting use any apples you set aside and if desired squeeze the juice of half lemon... Batter once the flour, baking powder, spices, topped with homemade caramel and apple pieces semi-cricle. Cake straight away for her birthday party and the perfect mix of sweet/tart refrigerate my cakes after first. Sugar caramel glaze but it should be fine at room temperature mix together the dry ingredients mixer which I a! 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