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Apple Cake with Caramel

45 mins
55 mins
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Prepare this spectacular cake with a soft and moist bread taste apple and cinnamon with a very soft and delicate bitumen of caramel, covered with two delicious toppings: chocolate ganache and caramel ganache, it is also decorated with some covered apples that give a finished spectacular. You will not regret preparing this incredible recipe.


14 portions
  • 600 grams 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 soda
  • 4 tablespoons cinnamon powder
  • 4 tablespoons cornstarch
  • 2 apples, grated, with everything and shell
  • 1 1/2 cups brown sugar, for the bitumen and caramel ganache
  • 180 grams butter, cut in cubes and at room temperature for bitumen, and candy ganache
  • 3/4 cups whipping cream, for the bitumen¸ and candy ganache
  • 3 cups powdered sugar, for bitumen, and candy ganache
  • 1 tablespoon milk, for bitumen
  • 300 grams chocolate, for the chocolate ganache
  • 90 grams butter, g cut into cubes, for chocolate ganache
  • 1/2 cups whipping cream, for chocolate ganache
  • 1 tablespoon Maple syrup, for chocolate ganache
  • to taste apple, covered with candy, to decorate
  • to taste pretzel stick, covered with chocolate to decorate
  • to taste peanut, chopped and lightly toasted, to decorate


Preheat the oven to 180 ° C and grease and flour two cake molds.
Acrema in the blender the butter with the sugar add the eggs one by one, add the sifted powders and interspersed with the liquids, beat until you get a creamy and homogeneous mixture. At the end, add the grated apple.
Serve the mixture in two greased molds and bake for 30 minutes or until the bread is completely spongy. Demold cools and reserves.
For the caramel bitumen, in a pot over low heat melt the sugar and cook without moving until it has an amber color. Add butter and cook 4 minutes or until melted. Turn off and add the cream to beat, mix until incorporated. Chill
Reserve half of the previous mix for the candy ganache. Place the other half in a bowl and add the icing sugar and milk little by little, beat with the balloon whisk until you get a bitumen.
Cover the cake with the bitumen perfectly well, refrigerate 10 minutes.
Heat a pot over medium heat with water and place the ingredients of the chocolate ganache until they melt and incorporate. Remove from the heat, cool a little, bathe the cake with the ganache and refrigerate 15 minutes more.
Half of the candy you reserved, add the cream to beat and cover the cake. Refrigerate 15 more minutes.
Insert the pretzel sticks into the apples. Place in the middle of the cake and sprinkle chopped peanuts.


Bathe the cake with the chocolate and caramel toppings, decorate with caramel-covered apples and chocolate-covered pretzels.


Refrigerate the cake before putting the candy ganache so that it does not mix with the chocolate ganache.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Eva Alejandra
19/10/2017 18:23:12

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