Apple Caramel Cake
Yamilette González
Prepare this spectacular cake with a soft and moist apple and cinnamon-flavored bread, topped with a very smooth and delicate caramel frosting, covered with two delicious toppings: chocolate ganache and caramel ganache, plus it is decorated with some covered apples that give it a spectacular finish. You won't regret making this incredible recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
14
Servings
  • 600 grams unsalted butter , cut into cubes at room temperature
  • 480 grams brown sugar
  • 6 eggs
  • 800 grams flour
  • 1 cup sour cream
  • 1 cup apple juice
  • 4 teaspoons baking powder
  • 4 tablespoons cinnamon powder
  • 4 tablespoons cornstarch
  • 2 apples, grated, with skin
  • 1 1/2 cups brown sugar, for the frosting and caramel ganache
  • 180 grams unsalted butter , cut into cubes and at room temperature for the frosting, and caramel ganache
  • 3/4 cups whipping cream , for the frosting and caramel ganache
  • 3 cups powdered sugar, for the frosting, and caramel ganache
  • 1 tablespoon cow's milk , for the frosting
  • 300 grams chocolate, for the chocolate ganache
  • 90 grams unsalted butter , g cut into cubes, for chocolate ganache
  • 1/2 cups whipping cream , for chocolate ganache
  • 1 tablespoon maple syrup , for chocolate ganache
  • apple, covered with caramel, for decoration
  • pretzel sticks, covered with chocolate for decoration
  • peanuts, chopped and lightly toasted, for decoration
Preparation
45 mins
55 mins
Low
  • Preheat the oven to 180°C and grease and flour two cake pans.
  • Cream the butter with the sugar in a mixer, add the eggs one by one, mix in the sifted dry ingredients alternating with the liquids, beat until you get a creamy and homogeneous mixture. Finally, incorporate the grated apple.
  • Pour the mixture into two greased pans and bake for 30 minutes or until the bread is completely fluffy. Unmold, cool, and set aside.
  • For the caramel frosting, in a small pot over low heat, melt the sugar and cook without stirring until it turns amber. Add the butter and cook for 4 minutes or until melted. Turn off the heat and add the heavy cream, mixing until incorporated. Let it cool.
  • Reserve half of the previous mixture for the caramel ganache. Place the other half in a bowl and gradually add the powdered sugar and milk, beating with a whisk until you get a frosting.
  • Cover the cake with the frosting thoroughly, refrigerate for 10 minutes.
  • Heat a pot over medium heat with water and place the ingredients for the chocolate ganache until melted and combined. Remove from heat, cool a bit, pour the ganache over the cake, and refrigerate for another 15 minutes.
  • To the reserved caramel half, add the heavy cream and cover the cake. Refrigerate for another 15 minutes.
  • Insert the pretzel sticks into the apples. Place them in the middle of the cake and sprinkle with chopped peanuts.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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