Description
This Salted Caramel Apple Crumble Cake combines warm spices, tender apple filling, and a buttery crumble topping layered between moist spice cake rounds. Finished with cream cheese frosting and a generous drizzle of salted caramel sauce, this dessert is a perfect balance of sweet, salty, and fall flavors, ideal for celebrations or cozy gatherings.
Ingredients
Scale
Spice Cake
- Cooking spray
- 3 cups (360 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1 1/4 cups (250 g) packed light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup neutral oil
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 3/4 cup apple cider
- 1/2 cup buttermilk
Apple Filling
- 4 Tbsp unsalted butter
- 3 Granny Smith apples, peeled and cut into 1″ cubes
- 1/2 cup (105 g) packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 tsp cornstarch
- 2 tsp water (for cornstarch slurry)
Crumble
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 cup (100 g) packed light brown sugar
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
Assembly
- 2 batches cream cheese frosting
- 3/4 cup homemade or store-bought salted caramel sauce, divided
Instructions
- Prepare the Spice Cake: Place a rack in the center of the oven and preheat to 350°F (175°C). Grease three 8-inch round pans with cooking spray and line with parchment paper. In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt. In a stand mixer fitted with the paddle attachment, beat the brown sugar, softened butter, and granulated sugar on medium-high speed until creamy and lightened in color, about 2-3 minutes. Add the oil and beat to incorporate. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- Combine Batter Ingredients: Add one-third of the dry ingredients and the apple cider to the wet mixture, beating on low speed until just combined. Then add another third of the dry ingredients along with the buttermilk, mixing until combined. Finally, add the remaining dry ingredients and beat just until no dry streaks remain. Divide the batter evenly among the prepared pans, about 465 grams per pan.
- Bake the Cakes: Bake the cakes until risen and springy to the touch and a tester inserted in the center comes out with moist crumbs attached, about 22-28 minutes. Let cool completely in the pans before removing. Cakes can be wrapped tightly and refrigerated up to 1 day in advance.
- Prepare the Apple Filling: In a large pan over medium heat, melt the butter. Add the cubed apples, brown sugar, cinnamon, and salt. Bring to a simmer over medium-high heat, then reduce heat to medium and cook, stirring occasionally, until apples are just tender, about 10 minutes. In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the apples and cook for about 1 minute more until slightly thickened. Let cool completely. The filling can be refrigerated up to 3 days ahead.
- Prepare the Crumble: In a medium bowl, whisk together the flour, brown sugar, and salt. Add the cold cubed butter and toss to coat the butter in the flour mixture. Using your fingers, rub the butter pieces into the flour until the mixture resembles coarse cornmeal with larger lumps. Spread the crumble on a parchment-lined baking sheet and freeze for 10 minutes.
- Bake the Crumble: Preheat oven to 350°F (175°C). Bake the crumble for 10 minutes, then remove and toss with a heatproof spatula or spoon. Continue baking for 5-10 minutes more until lightly browned. Let cool completely. Crumble can be stored airtight in the refrigerator up to 1 day ahead.
- Prepare Cream Cheese Frosting: If chilled, beat the cream cheese frosting in a stand mixer on medium-high speed until smooth and pliable, about 30 seconds. Transfer 1 1/2 cups of frosting to a piping bag fitted with a 1-inch round tip, reserving the remaining frosting.
- Warm Salted Caramel: If caramel sauce is cold or stiff, gently microwave in 15-second intervals until smooth and pourable.
- Level Cake Layers: Using a serrated knife, level the tops of the cooled cakes by trimming away any domed portions. Discard or enjoy the trimmings.
- Assemble First Layer: Place one cake layer on a serving platter. Spread approximately 3/4 cup of frosting evenly over the top. Pipe a ring of frosting around the edge of the cake, then pipe another ring directly on top to create a high dam to hold the filling. Fill the center with 1 cup of apple filling, sprinkle with 1/2 cup of the crumble, and drizzle with 2 tablespoons of caramel sauce.
- Assemble Second Layer: Add the second cake layer on top of the first. Repeat the frosting ring and dam technique, then fill with 1 cup of apple filling, 1/2 cup crumble, and 2 tablespoons caramel.
- Add Third Layer and Crumb Coat: Place the third cake layer on top, smooth side up. Frost the top and sides of the entire cake with a thin coat of frosting. Refrigerate the cake for at least 2 hours or up to overnight. Store remaining frosting in the refrigerator.
- Finish the Cake: When ready to serve, beat the reserved frosting until smooth and pliable. Apply a clean, even layer of frosting over the chilled crumb coat. Drizzle with the remaining 1/2 cup caramel sauce and top with the remaining crumble topping. Serve chilled or at room temperature.
Notes
- Cakes, apple filling, and crumble can be prepared ahead and refrigerated to save time on the day of serving.
- Make sure to use Granny Smith apples for a tart contrast to the sweetness of the caramel and frosting.
- If preferred, homemade cream cheese frosting can be substituted with store-bought.
- Ensure the caramel sauce is warmed slightly before drizzling to make it easier to pour.
- For best results, allow the cake to chill after crumb coating to ensure a clean final frosting layer.
- Leftover cake can be stored covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 430 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
