When I think of Fall and Halloween the first thing that comes to mind is caramel apples. I have always struggled to find the perfect caramel for dipping apples but this year I think I hit the jackpot with an easy to use caramel called Peters Caramel. Every year for the last decade I have made caramel apples and given them out as gifts or served them at parties, but this year I decided to make a cake. I used my basic Apple cake recipe and added a caramel twist by incorporating caramel frosting and slamming some toffee caramel apples on top.
I love getting to share my favorite themes and recipes with all of you and get so excited when you share with me how they inspire you to live beautahfully wherever you call home, try these out and let me know how it goes.
These amazing photos were captured by the very talented Cara from Catcherintheryephotography
- 3 large eggs
- 2 cup granulated sugar
- 4 large apples chopped finely
- 1 1/3 cup vegetable oil
- 2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 sticks of butter, softened
- 1/2 cup brown sugar
- 1 bag confectioners’ sugar
- 4 TBL caramel sauce (I use Smuckers salted caramel sauce)
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
- Caramel Apples and drip
- 4 medium sized apples
- Peters caramel
- 2 TBL heavy cream
- 1 Cup of toffee bits for garnish
Cake – Preheat oven to 350F. Grease and flour 3 9 inch cake pans; set aside.
In an electric mixer add the eggs, sugar, oil, cinnamon, vanilla and combine.
Add the flour, baking soda, salt, and mix until just combined, but don’t overmix. Lastly, add in the apples. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 25-35 minutes or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. Set cake aside on a cooling rack to cool completely before frosting it so the frosting doesn’t melt.
Frosting – In a large mixing bowl (or to the bowl of a stand mixer) add brown sugar and butter and mix till thoroughly combined the add confectioners’ sugar, vanilla and caramel sauce and whisk until smooth and fluffy or beat with an electric mixer (or use the paddle attachment of a stand mixer). Turn frosting out onto cake and spread in between each layer using a spatula or knife and decorate the cake with the caramel drip and caramel apples
For the Caramel drip:
Melt 1 LB of the caramel with the heavy cream until smooth. Dip the apples in the caramel and then dip in toffee pieces and set aside. Pour remaining caramel on the top of the cake and let it drip down the sides. Top the cake with the cooled apples.