↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
Yields 1 (2-layer) cake
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup sugar
2 large eggs
1/2 cup canola oil
1/2 cup milk
1 teaspoon vanilla
1 lb apples, peeled, cored, and shredded (I use Cortland)
1/2 cup Caramel Sauce, divided (store-bought or use homemade recipe below)
1 batch Vanilla-Cinnamon Frosting (recipe below)
Preheat oven to 350F; butter and flour 2 (9-inch) round baking pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a large bowl, whisk together the sugar and eggs until light and fluffy, then whisk in the oil, milk, and vanilla. Gradually stir the dry ingredients into the wet, then fold in the shredded apple, being careful not to over-mix.
Divide the batter between the 2 prepared pans, and bake until golden on top and a toothpick inserted inside comes out clean or with just a couple crumbs, about 20 to 24 minutes. Cool completely before assembling.
Measure out 3 tablespoons from the 1/2 cup of caramel sauce; transfer to a small bowl and reserve for drizzling on top of the cake once its frosted. To assemble the cake, turn 1 cake out onto a cake stand. Spread on the remaining caramel sauce (other than the reserved 3 tablespoons), leaving a border of about 1/2-inch all around. Refrigerate 1 hour or until fully chilled, then carefully place the other cake on top. Frost the top and sides with Vanilla-Cinnamon Frosting. Chill 1 hour before cutting and serving; wrap any leftovers in plastic wrap and store in the fridge.
Homemade Caramel Sauce
Yields about 1 1/2 cups
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1 cup sugar
2 tablespoons water
6 tablespoons unsalted butter
1/8 teaspoon salt
In a small bowl, combine the cream and vanilla; set aside.
Add the sugar and water to a medium-sized thick-bottomed pot; turn the heat on medium-high and cook until sugar is caramelized and amber in color; you can give the pot a swirl to help the water and sugar dissolve, but do not stir until about 2/3 of the sugar is melted. From that point on, gently stir constantly with a wooden spoon.
Once the sugar turns amber-colored, carefully add the butter and salt, and stir to combine. Once the butter is melted, turn off the heat and carefully pour in the cream mixture, stirring until smooth.
Cool completely before using or storing.
A Note on Storing Caramel: This keeps well in the fridge for up to 2 weeks. Like any caramel sauce, it will harden after being refrigerated; to soften, you can gently warm it up in the microwave or on the stovetop.
Vanilla-Cinnamon Frosting
3 tablespoons salted butter, room temperature
6 tablespoons vegetable shortening, room temperature
1 1/2 teaspoons pure vanilla extract
1/4 plus 1/8 teaspoon cinnamon
3/4 lb powdered sugar
3 to 5 tablespoons milk
Use a handheld electric beater to cream together the butter, shortening, vanilla, and cinnamon. Alternate between beating in the powdered sugar and milk until all the powdered sugar is added and the buttercream is smooth and creamy.
view more member recipes
Caramel Apple Cake with Vanilla-Cinnamon Frosting
Category: Cakes
Prep Time: Cook Time: Total Time:
Yields 1 (2-layer) cake
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup sugar
2 large eggs
1/2 cup canola oil
1/2 cup milk
1 teaspoon vanilla
1 lb apples, peeled, cored, and shredded (I use Cortland)
1/2 cup Caramel Sauce, divided (store-bought or use homemade recipe below)
1 batch Vanilla-Cinnamon Frosting (recipe below)
Preheat oven to 350F; butter and flour 2 (9-inch) round baking pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a large bowl, whisk together the sugar and eggs until light and fluffy, then whisk in the oil, milk, and vanilla. Gradually stir the dry ingredients into the wet, then fold in the shredded apple, being careful not to over-mix.
Divide the batter between the 2 prepared pans, and bake until golden on top and a toothpick inserted inside comes out clean or with just a couple crumbs, about 20 to 24 minutes. Cool completely before assembling.
Measure out 3 tablespoons from the 1/2 cup of caramel sauce; transfer to a small bowl and reserve for drizzling on top of the cake once its frosted. To assemble the cake, turn 1 cake out onto a cake stand. Spread on the remaining caramel sauce (other than the reserved 3 tablespoons), leaving a border of about 1/2-inch all around. Refrigerate 1 hour or until fully chilled, then carefully place the other cake on top. Frost the top and sides with Vanilla-Cinnamon Frosting. Chill 1 hour before cutting and serving; wrap any leftovers in plastic wrap and store in the fridge.
Homemade Caramel Sauce
Yields about 1 1/2 cups
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1 cup sugar
2 tablespoons water
6 tablespoons unsalted butter
1/8 teaspoon salt
In a small bowl, combine the cream and vanilla; set aside.
Add the sugar and water to a medium-sized thick-bottomed pot; turn the heat on medium-high and cook until sugar is caramelized and amber in color; you can give the pot a swirl to help the water and sugar dissolve, but do not stir until about 2/3 of the sugar is melted. From that point on, gently stir constantly with a wooden spoon.
Once the sugar turns amber-colored, carefully add the butter and salt, and stir to combine. Once the butter is melted, turn off the heat and carefully pour in the cream mixture, stirring until smooth.
Cool completely before using or storing.
A Note on Storing Caramel: This keeps well in the fridge for up to 2 weeks. Like any caramel sauce, it will harden after being refrigerated; to soften, you can gently warm it up in the microwave or on the stovetop.
Vanilla-Cinnamon Frosting
3 tablespoons salted butter, room temperature
6 tablespoons vegetable shortening, room temperature
1 1/2 teaspoons pure vanilla extract
1/4 plus 1/8 teaspoon cinnamon
3/4 lb powdered sugar
3 to 5 tablespoons milk
Use a handheld electric beater to cream together the butter, shortening, vanilla, and cinnamon. Alternate between beating in the powdered sugar and milk until all the powdered sugar is added and the buttercream is smooth and creamy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Caramel Apple Cake With Cream Cheese Frosting
by sgre52160
Yield: 12 servings 3 3/4 cups all-purpose flour 1 tablespoon baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1 1/2 cups brown sugar 1/2 cup canola
by sgre52160
Yield: 12 servings 3 3/4 cups all-purpose flour 1 tablespoon baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1 1/2 cups brown sugar 1/2 cup canola
Apple Cake With Cream Cheese Caramel Frosting
by sgre52160
4 cups finely chopped, peeled apples 2 cups sugar 1/2 cup vegetable oil 2 beaten eggs 2 tsp vanilla extract 2 cups flour 2 tsp baking powder and ground cinnamon 1 tsp salt 1/2 tsp baking soda
by sgre52160
4 cups finely chopped, peeled apples 2 cups sugar 1/2 cup vegetable oil 2 beaten eggs 2 tsp vanilla extract 2 cups flour 2 tsp baking powder and ground cinnamon 1 tsp salt 1/2 tsp baking soda
Caramel Apple Spice Cake With Brown Butter Frosting & Toasted Pecans
by sgre52160
Cake: 1 1/2 cups (3 sticks) unsalted butter at room temperature 3 cups sugar 2 tablespoons light molasses 6 large eggs 3 cups cake flour 1 1/4 teaspoons baking soda 1/4 teaspoon kosher salt 2
by sgre52160
Cake: 1 1/2 cups (3 sticks) unsalted butter at room temperature 3 cups sugar 2 tablespoons light molasses 6 large eggs 3 cups cake flour 1 1/4 teaspoons baking soda 1/4 teaspoon kosher salt 2
Caramel Cinnamon Graham Apple Pie With Caramel Pecan Cream
by sgre52160
Crust: 2 cups all-purpose flour 1/2 tsp salt 2/3 cup shortening 6 tbsp ice cold water Topping: 2/3 cup crushed cinnamon graham crackers 1/4 cup packed brown sugar 3 tbsp all-purpose f
by sgre52160
Crust: 2 cups all-purpose flour 1/2 tsp salt 2/3 cup shortening 6 tbsp ice cold water Topping: 2/3 cup crushed cinnamon graham crackers 1/4 cup packed brown sugar 3 tbsp all-purpose f
Vanilla Apple Crisp With Caramel Sauce And Candied Walnuts
by sgre52160
5 cups apples (peeled, cored and sliced) 1/3 cup sugar 1/2 vanilla bean (split lengthwise & scraped) 1 tablespoon lemon juice 1/4 teaspoon nutmeg 2/3 cup flour 2/3 cup rolled oats 2/3 cup brown
by sgre52160
5 cups apples (peeled, cored and sliced) 1/3 cup sugar 1/2 vanilla bean (split lengthwise & scraped) 1 tablespoon lemon juice 1/4 teaspoon nutmeg 2/3 cup flour 2/3 cup rolled oats 2/3 cup brown
view more member recipes
related CDKitchen recipes
Gooey Caramel Apple Cake
Caramel Spice Crawlin' Cake (Icing In The Cake)
Starbucks' Caramel Apple Cider
Apple Cider Pound Cake With Caramel Glaze
Spiced Apple Cake with Brown Sugar Cream Cheese Frosting
Eggless, Sugar-Free Carrot Cake with Sugar-Free Cream Cheese Frosting
Boston Cream Cake
Hummingbird Cake From Scratch
Caramel Butter Frosting
Caribou Coffee's Hot Apple Blast
Recipe Quick Jump