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A cozy fall cake featuring shredded peeled apples and warm cinnamon, topped with a smooth cream cheese caramel frosting, perfect for a sweet and comforting dessert.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded peeled apples
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • ¼ cup caramel sauce
  • 2 ½ cups powdered sugar, sifted

Instructions

  1. Preheat oven to 350°F (177°C) and grease an 8×8- or 9×9-inch pan with nonstick spray.
  2. In a large bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
  3. Beat softened butter and sugar together until light and fluffy.
  4. Beat in eggs and vanilla until smooth and well blended.
  5. Add the dry ingredients to the wet ingredients and mix just until combined, taking care not to overmix.
  6. Gently fold shredded peeled apples into the batter.
  7. Pour the batter into the prepared pan.
  8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool the cake completely on a wire rack.
  10. Beat together softened cream cheese, softened butter, and caramel sauce until silky smooth.
  11. Slowly beat in sifted powdered sugar until the frosting is thick and spreadable.
  12. Spread the caramel cream cheese frosting over the cooled cake.

Notes

Use firm baking apples such as Jonagold, Honeycrisp, Braeburn, Mutsu, Winesap, Pink Lady, Cortland, or Granny Smith to maintain texture during baking., Ensure butter is softened but not melted for both cake and frosting for proper texture., Allow cake to cool completely before frosting to prevent melting and running frosting., Frosting can be swapped with classic buttercream for a sweeter and lighter frosting., Add a pinch of nutmeg to dry ingredients for extra fall spice flavor., Use diced apples instead of shredded for chunkier apple pieces., Store leftover cake in an airtight container in the refrigerator for up to 3 days., Freeze cake slices wrapped tightly in plastic wrap in an airtight container for up to one month.

Nutrition

Find it online: https://margorecipes.com/apple-cake-with-caramel-icing/