Description
This Salted Caramel Apple Crumble Cake is a decadent layered dessert perfect for fall or any special occasion. It features a spiced apple cake filled with tender apple filling, topped with a buttery crumble and luxurious salted caramel sauce, all enveloped in creamy cream cheese frosting. The combination of warm spices, tart apples, and sweet salted caramel makes this cake a crowd-pleaser that balances richness with fresh fruitiness.
Ingredients
Units
Scale
Spice Cake
- Cooking spray
- 3 cups (360 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1 1/4 cups (250 g) packed light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup neutral oil (such as canola or vegetable oil)
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 3/4 cup apple cider
- 1/2 cup buttermilk
Apple Filling
- 4 Tbsp unsalted butter
- 3 Granny Smith apples, peeled and cut into 1" cubes
- 1/2 cup (105 g) packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 tsp cornstarch
- 2 tsp water (for slurry)
Crumble
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 cup (100 g) packed light brown sugar
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
Assembly
- 2 batches cream cheese frosting
- 3/4 cup homemade or store-bought salted caramel sauce, divided
Instructions
- Prepare Spice Cake: Position a rack in the center of the oven and preheat to 350°F (175°C). Grease three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt until well combined. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the brown sugar, softened butter, and granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the oil and beat to incorporate.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then beat in the vanilla extract.
- Incorporate Dry Ingredients and Liquids: Alternately add the dry ingredient mix with apple cider and buttermilk in three additions, beginning and ending with dry ingredients. Beat on low speed just until combined; avoid overmixing.
- Bake Cake Layers: Divide the batter evenly among the prepared pans (about 465 grams per pan). Bake for 22 to 28 minutes until the cakes are risen, springy to the touch, and a toothpick inserted comes out with moist crumbs. Allow layers to cool completely in pans before removing.
- Prepare Apple Filling: In a large skillet over medium heat, melt the butter. Stir in the cubed apples, brown sugar, cinnamon, and salt. Bring the mixture to a simmer over medium-high heat, then reduce to medium and cook, stirring occasionally, until the apples are just tender, about 10 minutes.
- Thicken Apple Filling: In a small bowl, mix cornstarch with 2 teaspoons water to create a slurry. Stir this into the apples and return to a simmer. Cook for about 1 minute until slightly thickened. Remove from heat and let cool completely.
- Make Crumble Topping: In a medium bowl, whisk together flour, brown sugar, and salt. Add cold cubed butter and toss to coat. Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse cornmeal with some larger lumps.
- Freeze and Bake Crumble: Spread the crumble mixture onto a parchment-lined baking sheet and freeze for 10 minutes. Preheat oven to 350°F (175°C). Bake the frozen crumble for 10 minutes, remove and toss, then continue baking for an additional 5 to 10 minutes until lightly browned. Let cool completely.
- Prepare Frosting: If chilled, beat cream cheese frosting in a stand mixer on medium-high speed for about 30 seconds until smooth and pliable.
- Level Cakes and Assemble Layers: Using a serrated knife, level the tops of each cooled cake layer by trimming off domes. Set aside trimmings.
- First Cake Layer: Place one layer on a serving platter. Spread about 3/4 cup frosting evenly over the top. Pipe a double ring of frosting around the edge to create a dam to hold fillings. Fill with 1 cup of apple filling and sprinkle 1/2 cup crumble over it. Drizzle 2 tablespoons of salted caramel sauce over the crumble.
- Second Cake Layer: Add the second cake layer on top. Repeat the frosting dam, filling with 1 cup apple filling, 1/2 cup crumble, and 2 tablespoons caramel drizzle.
- Top Layer and Crumb Coat: Place the third layer on top, smooth side up. Apply a thin layer of frosting over the entire cake to act as a crumb coat. Refrigerate for at least 2 hours or overnight. Refrigerate remaining frosting separately.
- Final Frosting and Decoration: Stir remaining frosting until smooth. Apply a clean final coat of frosting over the crumb coat. Drizzle remaining 1/2 cup caramel sauce on top, then sprinkle with the remaining crumble to finish.
Notes
- Cakes can be made up to 1 day ahead, wrapped tightly in plastic wrap and refrigerated.
- Apple filling can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.
- Crumble topping can be made 1 day ahead, refrigerated in an airtight container after cooling.
- If your caramel sauce is stiff from refrigeration, warm it gently in the microwave in short bursts to make it pourable again.
- Ensure all ingredients like butter and eggs are at room temperature for the best mixing result.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 450
- Sugar: 38g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
