This caramel apple cake is such a cozy fall dessert with its fragrant cinnamon notes and rich flavors of caramel and apple. With a basic sponge cake base enhanced with cinnamon, this cake is fluffy and uses minimal added sugar. Perfect for a light dessert, this cake is relatively simple to make.
Caramel Apple Cake
Two layers of spiced sponge cake are filled with a caramel apple pie filling and topped with whipped cream. A perfectly light and fluffy cake, this recipe embodies the flavors of fall. Bring this cake to a gathering of family or friends to celebrate fall.
Ingredients
Cinnamon Sponge Cake
- 6 eggs
- 1 cup cake flour 120 g
- pinch salt
- 1/3 cup granulated sugar 72 g
- 1 tsp cinnamon
- 1 tsp vanilla extract
Caramel Apple Pie Filling
- 1 tbsp butter 13 g
- 1/2 cup maple syrup 100 g
- 1/4 tsp salt 2 g
- 3 apples, peeled and sliced thinly
- 1 tbsp cornstarch 10 g
Whipped Cream
- 2 cups heavy cream 426 g
- 1/4 cup powdered sugar 30 g
- 1 tsp vanilla extract 6 g
Assembly
- 2 tbsp apple cider
- caramel sauce or soft caramels
- thin apple slices
Instructions
Cinnamon Sponge Cake
- Preheat the oven to 350º F. Prepare two 8-inch baking pans by lightly buttering the sides and bottom. Line the bottoms with parchment paper.
- Separate the eggs. Place the egg whites in a large mixing bowl and the egg yolks in a smaller mixing bowl. Set aside.
- Sift together the flour and salt into a separate bowl. Set aside.
- Beat the egg whites with a stand or handheld electric mixer until soft peaks form. Add 1/4 cup of the sugar and beat until stiff peaks form. Meringue should be glossy.
- To the bowl with egg yolks, add the remaining sugar, cinnamon, and vanilla extract. Beat using the electric mixer until the mixture is pale yellow and has a ribbon consistency.
- Gently fold 1/3 of the whipped egg whites into the egg yolks. Pour the egg yolk mixture into the egg whites and fold until the mixture is homogenous.
- Incorporate the flour mixture in two batches. Fold gently until no streaks of dry ingredients remain.
- Pour the batter into the two prepared cake pans evenly. Smooth out the surface using a rubber spatula.
- Bake the cakes in the preheated oven for 25 to 30 minutes, or until a skewer comes out clean when inserted. Remove the cakes from the oven and let them cool on a cooling rack with the pans upside down to prevent shrinkage.
- When the cakes have cooled, wrap the sponge layers in plastic wrap and store in refrigerator until ready to assemble.
Caramel Apple Pie Filling
- In a saucepan over medium heat, melt the butter. Add the maple syrup and stir until the mixture starts boiling and emits a caramel scent.
- Add the salt and sliced apples to the saucepan. Continue cooking for 10 minutes, stirring occasionally, or until apples have softened.
- Mix in the cornstarch. Cook for 5 more minutes, or until filling has thickened slightly. Remove the apple filling from the saucepan and let it chill in the refrigerator once cooled.
Whipped Cream
- Pour the heavy cream into a large mixing bowl. Beat with an electric mixer until the cream thickens slightly.
- Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form.
Assembly
- Place one layer of cinnamon sponge cake on a cake stand or plate. Brush with 1 tbsp of apple cider for moisture. Add a dollop of whipped cream and spread so that it covers the cake generously, creating a small border around the center for the apple pie filling.
- Spread the apple pie filling on top of the whipped cream. Place another cake layer on top, brushing with the remaining apple cider.
- Spread the remaining whipped cream around the sides and top of the cake. Use a piping bag with a star tip to pipe swirls of decoration around the cake. Add swirls of caramel sauce or melted soft caramels for decoration. Garnish with apple slices.
- Store the cake in the refrigerator until ready to serve.
