The flavors of fall are exploding from this Apple and Caramel Spice Cake that is full of chunky applesauce, pecans, and raisins, and covered in caramel frosting.
Apple and Caramel Spice Cake
Oh my gosh! I think I died and went to Cake Heaven! This recipe was so amazingly outstanding! I LOVED it! I wish I had more. The applesauce cake was good enough as is, but when I added the caramel frosting – WOW!! It was just another wonderful flavor added to an already amazing cake. I was able to share this apple spice cake with caramel frosting with my in-laws and family members and everyone raved about it. I originally made this back in 2013, so I think that it’s high time to make it again – ASAP!
I had to make a double batch of the Homemade Applesauce Cake to make this two layer cake. First was a 9-inch cake and the second batch was baked into two 6-inch pans. I decided to make the cake this way just to make it more impressive.
So, are you impressed?? 😉
See that slice there? That’s the one that I ate. All of it for breakfast – and I regret nothing.
With that said, this cake was a A-FREAKIN’-MAZING! Whoa! seriously.
We loved the apples and the raisins mixed with the nuts in the cake, and then to add the Caramel Frosting on top and all the maple-like sweetness that it gave was just beyond good.
I hope that you give this recipe a try. I hope you give all of them a try, but really, this was so good.
This Apple and Caramel Spice Cake is part three in a three part series including Homemade Chunky Applesauce and Spiced Applesauce Cake.
Apple and Caramel Spice Cake
Apple spiced cake with a sweet caramel frosting is the perfect combination of fall flavors.
Ingredients
- 1 9 inch Applesauce Cake
- 1 6 inch Applesauce Cake (you'll have 1 6" cake left over)
Caramel Frosting
- 2 cups dark brown sugar
- 1 cup heavy cream
- 3 tablespoons butter
- 1 teaspoon vanilla
- 2 - 3 cups powdered sugar
- Planters Cinnamon Sugared Pecans
Instructions
- Bake two batches of Applesauce Cakes. You can make two full 9 inch cakes if you'd prefer. Once baked and cooled, wrap them in plastic and place them in the fridge overnight.
- Place brown sugar and heavy cream into a medium sized pot and cover it. Bring to a simmer for 2 minutes, then with a wet pastry brush, wipe away any sugar crystals from the sides of the pot. Using a candy thermometer, cook it uncovered until it reaches 238 degrees F.
- Turn off heat and add the butter, but do not stir. Leave the candy thermometer in place and let it sit for 1 hour until the temperature comes down to 110.
- The butter will be melted on top; stir in with a spatula and then transfer to mixer. Mix for several minutes with a paddle attachment until caramel and butter come together and is less separate.
- Change the paddle attachment for the whisk attachment and add in powdered sugar a half cup at a time. More or less powdered sugar may be required depending on your desired consistency.
- Remove cakes from fridge and frost just the tops. Add cinnamon pecans for decoration.
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