Salted Caramel Apple Cake
This recipe comes courtesy of the Brown Eyed Baker blog (http://www.browneyedbaker.com/salted-caramel-apple-cake/) which in its turn took the recipe from "Baked Explorations" by Matt Lewis & Renato Poliafito.
Servings
10people
Servings
10people
Ingredients
For the cake
For the icing
Instructions
  1. Preheat the oven to 140C (fan oven) or 160C (convection oven). Butter and line two deep 6" cake tins (this will let you split the layers for a tall 4 layer cake) or three 6" tins for a slightly shorter cake.
  2. Sift the flour, salt, spices, bicarb and baking powder together in a large bowl.
  3. Using a mixer fitted with a paddle on medium speed, beat the butter until creamy. Add the sugar and cream until the mixture is light and fluffy. Add the eggs and beat until well incorporated.
  4. Reduce the mixer speed to low and add a third of the flour mixture to the bowl, letting it mix in before adding half of the applesauce. Add the rest of the flour and sauce, alternating and ending with flour.
  5. Divide the batter evenly between the prepared tins and smooth the top. Bake for about 45 minutes (if divided between 3 tins), checking with a cake tester (cocktail stick!) before removing from the oven. Deep cakes (ie, split into two tins) will take about 70 minutes.
  6. Cook in their tins on a wire rack for 20 minutes, then turn out, strip off baking parchment and allow to cool fully.
Make the salted caramel buttercream
  1. In a medium saucepan whisk together the sugar and flour. Slowly add the milk and cream, whisking thoroughly to avoid lumps. Cook over a medium heat whisking occasionally until the mixture thickens and comes to a boil. It's not going to get super-thick, expect white sauce thickness.
  2. Transfer the mixture to the bowl of a standing mixer fitted with the paddle and beat on a high speed for 5 minutes until the mixture is cold. Reduce the speed to low and add the butter and vanilla. Let this mix in then raise the heat to high and beat until the buttercream becomes light, fluffy and spreadable.
  3. If, after 10 minutes, the buttercream doesn't seem to have done its thing, pop it in the freezer and chill for about 20 minutes. Put it back in the mixer, beat, and it should fluff right up. This shouldn't be a problem unless it's a hot day! Add the caramel, taste, add more if necessary and salt to taste.
Assemble the cake
  1. If you baked deep cakes, now is the time to split them in half. Use a serrated knife and just wiggle it through the middle of the cakes.
  2. Layer the cakes with the buttercream on a serving plate. Cover with a thin layer of buttercream and chill for 20 minutes. Cover with the rest of the buttercream and garnish with any remaining caramel and perhaps some salted peanuts.
Recipe Notes