Adapted from Baked Exploration's Salted Caramel Apple Cake.
Prep Time2 hourshrs
Cook Time1 hourhr
Total Time3 hourshrs
Servings: 13-layer 6-inch cake
Ingredients
For the applesauce:
2large green applespeeled and diced (4 cups total)
3/4cupwater
1/4cupsugar
1/2teaspooncinnamon
squeeze of lemon
For the cake:
2 2/3cupsall-purpose flour
scant 1.5 teaspoons baking soda
1/2teaspoonbaking powder
1/2teaspoonsalt
2teaspoonscinnamon
pinchcloves
pinchnutmeg
1cup2 sticks unsalted butter, cut into 1-inch cubes, at room temperature
1 2/3cupssugar
1large egg
2.5cupshomemade applesaucerecipe below
For the caramel:
3/4cupssugar
4tablespoonsbuttersoftened, cut into ½-inch cubes
3/4cupsheavy cream
For the caramel buttercream:
3/4cupssugar
2.5tablespoonsall-purpose flour
3/4cupswhole milk
2.5tablespoonsheavy cream
12tablespoonsunsalted buttersoft and cut into small pieces
1/2teaspoonpure vanilla extract
3tablespoonscaramel at room temperaturemore to taste
For the milk soak:
1/4cupwhole milk
1/2teaspooncinnamon
1/2teaspoonvanilla
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Special equipment needed: 6" springform cake pan
Instructions
Make the applesauce:
Peel and dice the apples. Add to a medium saucepan with water, sugar and cinnamon. Cook over medium heat for 20-25 minutes, until apples are soft. Add a squeeze of lemon, let cool, and then mash with a fork or use an immersion blender to blend until smooth. Let cool.
Make the cake:
Grease a 9x13" pan and preheat oven to 350 degrees.
Sift together the flour, baking soda, baking powder, salt and spices.
In a large bowl, use an electric beater to beat the butter until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat until smooth.
Add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed briefly until incorporated.
Pour batter into prepared pan. Bake for 55-60 minutes until the surface springs back when you poke it with your finger or a toothpick inserted in the center of the cake comes out clean. Let cake cool before removing from pan.
Optional: once cool, cut out 2 6" cake rounds using a 6" cake pan as a guide. Wrap tightly in plastic and freeze up to a week. Line the 6" cake pan with plastic wrap and place the remainder of the scraps in an even layer across the bottom of the pan to form a "third" cake layer. Fold the plastic wrap over the cake and freeze until use, up to one week.
Make the caramel:
In a small saucepan, add the sugar and cook over medium heat, stirring occasionally until the sugar has melted. As soon as the sugar turns a deep amber color, remove from heat and stir in the butter and heavy cream. Let cool.
Make the frosting:
In a small saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally until the mixture comes to a boil and has thickened, about 10-15 minutes.
Transfer the mixture to the bowl either attached to a stand mixer or use an electric hand mixer. Beat on high speed until the mixture is cool to the touch (this will help keep the butter from melting. Reduce speed to low and add the butter and vanilla. Increase the speed to medium-high and beat until the frosting is light and fluffy.
Add 3 tablespoons of caramel and continue beating until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Make the milk soak:
Combine milk, cinnamon and vanilla until combined.
To assemble:
Cut the cake into two 6" rounds using a 6" cake ring or pan as a guide. Collect the remaining cake scraps to form the third layer of cake.
Line the 6" cake pan with plastic wrap and use as many cake scraps as needed in the pan to form a single, even layer. Mash down the scraps with your fingers until the layer is as flat as you can get it. Use a tablespoon to sprinkle 1/3 of the milk soak evenly across the layer. Split the remaining milk soak across both of the remaining cake layers.
Spread 1/3 of the frosting across the bottom layer of cake inside the pan. Place one of the full rounds of cake on top of the frosting. If one of your 2 cake rounds is prettier than the other, save it for the top. Spread another 1/3 of the frosting across the second layer of cake. Place the last round of cake down and finish with the last 1/3 of the frosting.
Freeze cake for at least three hours, or up to overnight. 2-3 hours before serving, place cake in fridge or at room temperature to thaw. Remove cake ring and drizzle with remaining caramel. Sprinkle with flaky sea salt and serve!