Apple Cinnamon Caramel Cake

Today is the day BECAUSE it's my baby girl's 1st birthday and I will be posting my first blog. This blog is about the fall cake I made for this special day. Apple Cinnamon Caramel Caramel Cake. The name itself is already mouth watering, right? It's my first Fall cake and I'm totally falling in love with it. You'll never go wrong with cinnamon apple-flavored center and sweet caramel sauce dripping, this cake guarantees you'll taste fall in every bite.

Apple Cinnamon Caramel Cake

This Apple Cinnamon Cake is a perfect way to enjoy and embrace the beauty of fall. And of course, it's best shared with family and friends especially paired with warm coffee. Not to mention that I made my own homemade Caramel Sauce to drizzle over each layer.

Homemade Salted Caramel Sauce

I originally came from a tropical country (Philippines) and we never experience fall season so when I first came here in Switzerland last Oct 2016, that was my first fall experienced. I was totally fascinated with the colorful trees everywhere. It was like a dream. I think I will never get enough with the colors of autumn that's why I am inspired to create my first fall cake this year. Who doesn't love the scent of a cinnamon in a chilly cozy weather? There's always a comforting feeling when you smell cinnamon which compliment perfectly with the apple and caramel.

Preparation:

After cooling down the Cinnamon Cake, cut the top evenly using the bread knife. Then slice the cake in 3 layers.

Prepare the Swiss Meringue Buttercream with Cinnamon Powder. Set aside. Recipe will be posted on a separate blog. ;)

Prepare the Caramel Sauce. Set aside.

Peel your apples. Use your corer and divider to cut the apples into eight wedges. Cut all eight wedges in half.

Heat the cup of butter in your frying pan over medium heat. Add a layer of apple wedges. Make sure every apple wedge is laying flat in the pan. Turn them over once brown, and saute until the second side is golden as well. Repeat this process until all your apple wedges are cooked.

Lay the bottom layer of cinnamon cake, bottom down, onto your platter or cake board. Spread a thin layer of cinnamon buttercream. Now pipe a buttercream border along the outer perimeter of your cake layer. 

Lay your sauted apple wedges in a fan pattern to fill in the circle. Lay a couple of wedges to fill the middle as well. Drizzle your homemade caramel over your apples making sure to keep it within the buttercream circle. Repeat the process for each layer. 

 Crumb coat your cake, chill for 10 minutes. 

Ice the whole cake with your cinnamon buttercream. Use your offset spatula to create soft lines around your cake. Chill for 30 minutes. Decorate the cake using the piping bag (no need for round tips, just cut the tip of the piping bag) with dollops around the side.

Lay a couple of apple wedges at the middle. Drizzle with caramel sauce and allow to drip down the sides of your cake.

Apple Cinnamon Caramel Cake

Prep time: 20 mins
Cook time: 45 mins
Total time:1 hr and 5 mins

Cinnamon Cake

Ingredients:

• 256 g all-purpose flour
• 15 g baking powder
• 15 g tablespoon cinnamon
• pinch of teaspoon salt
• 260 g granulated sugar
• 150 gunsalted butter , softened
• 6 g vanilla
• 3 large eggs
• 158 ml whole milk
• 4 apples
• Caramel Sauce for drizzling (see recipe)
• Swiss Meringue Buttercream with Cinnamon (see recipe)

Instructions:

1. Preheat oven to 350 degrees F. Generously grease and lightly flour a 10-inch round pan
   
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
3. In a large bowl, beat together the sugar, butter, and vanilla with an electric mixer until smooth and creamy. Add eggs, one at a time, fully incorporating between each one.
4. Beat in the flour mixture, alternating with the milk.
5. Pour batter in the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove cake from oven; cool 10 minutes.
7. Set aside.
   
   Recipe Notes:
   
   Assembling the cake
   
   Place the first layer of cake on a stand. Spread a thin layer of cinnamon buttercream. Pipe a buttercream border along the outer perimeter of your cake layer.
   Cut the apples in smaller wedges then saute with butter in a frying pan.
   Drizzle it with caramel. Repeat with the process for each layer. 
   Serve the cake immediately. 
   Refrigerate covered up for 3 days.