1 cup fresh shredded apples, use large holes box grater
¾ cup jarred caramel dessert sauce or dulce de leche, plus more to drizzle over top
2 teaspoons vanilla extract
1½ cups buttermilk
8 ounces cream cheese, softened
6 tablespoons butter, softened
1 - 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
5 cups (approximately) confectioners’ sugar
1. Preheat oven to 350 degrees F. Grease and flour three 8-inch
round cake pans.
Note I used 9x13 sheet pan and make 12 cupcakes instead.
Cooked cupcakes 15min, sheet pan 25 min.
2. In a large bowl whisk flour baking powder, baking soda,
cinnamon and salt together. In a separate large bowl, beat sugar
and oil together until combined. Add caramel and vanilla, beat for
30 seconds, then add eggs one at a time, beating well after each
addition. Stir in shredded apples, draining off any juice that may
have accumulated first. Add flour mixture in three parts,
alternating with the buttermilk, beat until well combined.
3. Divide batter evenly among the prepared cake pans and bake
until golden brown and a toothpick inserted in the middle of each
cake comes out clean, about 35 minutes. Cool on wire racks 10-15
minutes, turn out onto wire racks and cool completely before
frosting with cinnamon cream cheese frosting.
4. Frosting- In a large bowl beat cream cheese and butter together
on low speed until fluffy. Beat in cinnamon and vanilla extract.
Beat in confectioners’ sugar a cup at a time, on low speed,
continue beating about 5 minutes until light and fluffy, adding
more sugar if needed to reach a good spreading consistency.
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