Bakery-Style Salted Caramel Apple Cake

$To make this delicious cake, you will need: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ¾ cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk - 3 cups Granny Smith apples, peeled and diced - 1 cup store-bought salted caramel sauce - Flaky sea salt for garnish Using fresh ingredients is key for great taste. Fresh apples add a crisp, juicy bite. Fresh butter gives your cake a rich flavor. High-quality sugar helps the cake rise and stay moist. Always check your baking powder and baking soda for freshness. Old ingredients may not work well and can ruin your cake. You may have dietary needs. Luckily, there are easy swaps. If you're gluten-free, use a gluten-free flour blend. You can replace buttermilk with almond milk mixed with vinegar. This works well and keeps the cake moist. For a vegan option, replace eggs with applesauce or flaxseed meal mixed with water. These changes keep the cake tasty and fun for everyone! Start by preheating your oven to 350°F (175°C). This step is key for a great bake. Next, grease and flour a 9x13 inch baking pan. You can also line it with parchment paper for easy removal later. In a medium bowl, whisk together the following dry ingredients: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon Make sure these are well mixed. This helps the cake rise and adds flavor. In a large mixing bowl, cream together: - ¾ cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar Mix these until light and fluffy, about 5 minutes. This step is important for a soft cake. Add 3 large eggs, one at a time. Mix well after each egg. Then stir in 1 teaspoon of vanilla extract. This adds a nice flavor to your cake. Gradually add the dry ingredients to the wet mixture. Alternate this with 1 cup of buttermilk. Start and end with the flour mix. Mix until just combined. Don’t overmix; this keeps the cake tender. Gently fold in 3 cups of peeled and diced Granny Smith apples. Make sure they are evenly mixed in. Next, pour half of the batter into your prepared pan. Drizzle with half of 1 cup of salted caramel sauce. Spread the rest of the batter on top and drizzle with the remaining caramel. Using a knife or toothpick, swirl the caramel into the batter for a beautiful look. Bake for 40-45 minutes. A toothpick should come out clean when inserted in the center. Let the cake cool in the pan for 15 minutes. After that, transfer it to a wire rack to cool completely. Once cool, drizzle more salted caramel on top. Finish with a sprinkle of flaky sea salt for an extra touch of flavor. Enjoy your delicious Bakery-Style Salted Caramel Apple Cake! To get a soft and moist cake, use room-temperature ingredients. This helps mix them better. Make sure to cream the butter and sugars until light and fluffy. This takes about five minutes. Also, don't overmix the batter. Mix until just combined for the best texture. The apples add moisture, so choose firm Granny Smith apples. They hold their shape and add a nice tart flavor. Swirling caramel creates a beautiful marbled look. After pouring your batter into the pan, drizzle half of the salted caramel sauce on top. Then, use a knife or toothpick to swirl it gently. Be careful not to mix it in too much. You want to see those lovely caramel ribbons in the final cake. One common mistake is not measuring ingredients correctly. Always use dry measuring cups for flour and sugar. Another mistake is skipping the cooling step. Let the cake cool in the pan for at least 15 minutes before removing it. This helps it set and prevents breaking. Finally, don’t skip the flaky sea salt on top. It balances the sweetness and enhances the flavor. {{image_2}} You can add nuts for crunch. Chopped walnuts or pecans work great. They add texture and flavor. Dried fruits like raisins or cranberries bring sweetness. Mix in about a cup to the batter. Just remember to adjust for balance. Nuts and fruits add more fun to this cake! To make this cake gluten-free, swap the all-purpose flour. Use a gluten-free blend instead. Look for blends that include xanthan gum. This helps mimic the texture of regular flour. The taste remains delicious, and the cake stays moist. Enjoy this option without worry! You can change up the frosting to fit your taste. A cream cheese frosting adds richness. Just mix cream cheese, butter, and powdered sugar. Or try a simple vanilla buttercream. For a twist, use chocolate frosting. Each option offers a unique flavor to your cake. Choose what fits your mood best! To keep your salted caramel apple cake fresh, store it in an airtight container. Make sure it cools completely before sealing. This will help keep the moisture in and avoid drying out. If you plan to eat it within three days, it’s fine to leave it at room temperature. For longer storage, place it in the fridge. When you're ready to enjoy leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Place a slice of cake on a baking sheet, cover it with foil, and warm it for about 10 to 15 minutes. This method keeps the cake moist and revives the flavors. You can also microwave a slice for about 15-20 seconds, but it may lose some texture. If you need to store the cake for a longer time, freezing works well. Cut the cake into slices and wrap each piece tightly in plastic wrap. Then place them in a freezer-safe bag. This keeps air out and protects the cake. It can last for up to three months in the freezer. To enjoy, thaw a slice in the fridge overnight before reheating. Yes, you can use different apples. I recommend tart apples like Honeycrisp or Braeburn. They add a nice balance to the sweet cake. You can also mix types for more flavor. The cake lasts about three to four days when stored properly. Keep it in an airtight container at room temperature. If you want it to last longer, refrigerate it for up to a week. Serve the cake warm or at room temperature. I love adding a scoop of vanilla ice cream on top. Drizzle extra caramel sauce for a nice touch. This makes each bite even better! Yes, you can make the cake ahead. It tastes great the next day too. Just store it covered at room temperature. If you want, you can frost it just before serving for a fresh look. Yes, you can substitute buttermilk. Use regular milk with a splash of vinegar or lemon juice. Let it sit for five minutes before using. This will mimic the texture and tang of buttermilk. To enhance the caramel flavor, add extra salted caramel sauce in the batter. You can also sprinkle caramel bits into the mix. This will give you a richer caramel taste throughout the cake. This article covered the key steps to bake a delicious apple caramel cake. We looked at fresh ingredients and easy substitutions. You learned step-by-step instructions, tips for great texture, and fun variations. Storing leftovers and reheating tips help keep your cake fresh. Remember, you can mix in different apples or flavors to make it yours. Baking is fun, so enjoy the process and share with friends! Happy baking!$

Bakery-Style Salted Caramel Apple Cake

Get ready to impress with this bakery-style salted caramel apple cake! Made with fresh Granny Smith apples and rich salted caramel, this cake is moist and packed with flavor. Discover the easy steps to create a stunning dessert that will delight your family and friends. Perfect for any occasion, this recipe is ideal for apple lovers. Click through to explore the full recipe and elevate your baking game today!

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Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¾ cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

3 cups Granny Smith apples, peeled and diced

1 cup store-bought salted caramel sauce

Flaky sea salt for garnish

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easier removal.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. Set aside.

In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 5 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

Fold in the diced apples gently, ensuring they are evenly distributed throughout the batter.

Pour half of the batter into the prepared baking pan, then drizzle half of the salted caramel sauce over it. Spread the remaining batter over the top and finish by drizzling with the remaining salted caramel.

Using a knife or toothpick, swirl the caramel into the batter for a marbled effect.

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Once cooled, drizzle extra salted caramel on top and sprinkle with flaky sea salt for an added savory touch.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 slices

- Presentation Tips: Cut the cake into squares and serve on decorative plates. Top each slice with a scoop of vanilla ice cream and a drizzle of extra salted caramel for an indulgent touch!