I love experimenting with desserts when I have some free time. Since desserts aren't normally my forte, I always want to share a dessert that comes out exceptionally good. This cake screams "FALL" but not in an annoying pumpkin spice way. I hope you enjoy just as much as I did!
1 stick butter, room temperature
3 1/2 cups flour
4 tsp baking powder
2 tsp cinnamon
1 tsp allspice
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 cups dark brown sugar
1 1/2 cups milk
Preheat oven to 350 degrees. Grease two 9-inch cake pans and set aside.
Sift together flour, baking powder, cinnamon, allspice, nutmeg and salt into a bowl.
In the bowl of an electric stand mixer, cream together the butter and brown sugar. Then add the eggs one at a time.
Once eggs are combined, add the flour mixture and milk, alternating between each, beginning and ending with flour.
Pour the batter into the prepared pan and bake until lightly golden (about 30-45 mins)
Cool cake fully on a wire rack
1 1/2 sticks of butter, room temp
12 oz (1 1/2 packages) of cream cheese, room temp
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
Using a stand mixer with the paddle attachment and mix together the butter and cream cheese until thoroughly combined.
Next, add the powdered sugar gradually along with the salt and vanilla extract.
Refrigerate until you need to frost the cake.
Caramel Apple Filling
1/2 cup sugar
3 tbsp butter
1/4 cup heavy cream (room temp)
1 tbsp canola oil
4 apples, peeled and diced
pinch of salt
In a small saucepan, add the sugar on low heat and DON’T touch it until it melts. I know it’s tempting, but if it’s on low heat, it shouldn’t burn if you are watching it.
Once the sugar is melted, add the butter until it’s melted thoroughly.
Take the pan off the heat and slowly pour in the cream. Whisk until combined, add a pinch of salt and set aside.
In a sauté pan, heat the canola oil and add the apples. Sauté until lightly browned and softened.
You can add the caramel to the apples now, or you can blend the apples first to make a smoother filling.
Keep in the fridge until you're ready to frost.
When your cake is fully room temperature, you’re ready to frost!
Using a piping bag, add the cream cheese frosting around the outside of the first layer, then add the apple filling in the center.
Repeat this step until you are at the top layer: don’t add the apple filling onto the top.
Frost the outside and serve!! Decorate with nuts or sprinkles.