Description
This Salted Caramel Apple Crumble Cake combines the warm flavors of spice cake, tender apple filling, and a crunchy crumble topping, all layered together with creamy cream cheese frosting and drizzled with rich salted caramel sauce. Perfect for autumn gatherings or special occasions, this cake offers a delightful balance of sweet, tangy, and spiced elements with various textures in every bite.
Ingredients
Scale
Spice Cake
- Cooking spray
- 3 cups (360 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1 1/4 cups (250 g) packed light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup neutral oil
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 3/4 cup apple cider
- 1/2 cup buttermilk
Apple Filling
- 4 Tbsp unsalted butter
- 3 Granny Smith apples, peeled, cut into 1" cubes
- 1/2 cup (105 g) packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 tsp cornstarch
- 2 tsp water (for cornstarch slurry)
Crumble
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 cup (100 g) packed light brown sugar
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
Assembly
- 2 batches cream cheese frosting
- 3/4 cup homemade or store-bought salted caramel sauce, divided
Instructions
- Prepare Spice Cake Batter: Preheat oven to 350°F and grease 3 (8″) round cake pans with cooking spray, then line with parchment paper. In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt. In a stand mixer fitted with paddle attachment, beat brown sugar, softened butter, and granulated sugar on medium-high speed until creamy and lightened, about 2-3 minutes. Add oil and beat until combined. Add eggs one at a time, beating after each addition, then beat in vanilla extract.
- Mix Wet and Dry Ingredients: Add one-third of the dry ingredients and apple cider to the mixer and beat on low until just combined. Add another third of dry ingredients and buttermilk, beat until combined. Finally add remaining dry ingredients and beat until no dry streaks remain.
- Bake Cake Layers: Divide batter evenly among prepared pans (about 465 grams per pan). Bake for 22 to 28 minutes, or until cakes are risen, springy to touch, and a toothpick inserted comes out with moist crumbs. Cool cakes completely in pans before removing.
- Prepare Apple Filling: In a large pan over medium heat, melt butter. Add apples, brown sugar, cinnamon, and salt, bringing to a simmer over medium-high heat. Reduce heat to medium, simmer stirring occasionally until apples are just tender, about 10 minutes. Whisk cornstarch and water to make slurry; stir it into apples. Simmer 1 more minute until slightly thickened. Let cool completely.
- Make Crumble: In a medium bowl, whisk flour, brown sugar, and salt. Add cold butter cubes and toss until coated. Using your fingers, rub and smash butter into mixture until it resembles coarse cornmeal with lumps. Spread on parchment-lined baking sheet and freeze 10 minutes. Bake at 350°F for 10 minutes, toss, then bake 5-10 more minutes until lightly browned. Cool completely.
- Assemble Cake – Part 1: If cream cheese frosting is chilled, beat until smooth and pliable. Transfer 1 1/2 cups frosting to piping bag with 1″ round tip, set aside remaining frosting. Warm caramel sauce if needed until pourable. Level cooled cakes with serrated knife.
- Assemble Cake – Part 2: Place first cake layer on platter. Spread 3/4 cup frosting evenly on top, then pipe a double ring of frosting around edge to form a dam. Fill interior with 1 cup apple filling, sprinkle with 1/2 cup crumble, and drizzle 2 tablespoons caramel.
- Layer Second Cake: Top with second cake layer. Repeat frosting ring, apple filling, crumble (1/2 cup), and caramel drizzle (2 tablespoons). Add third cake layer, smooth side up.
- Crumb Coat and Chill: Apply thin coat of frosting over top and sides of cake and refrigerate for at least 2 hours or overnight. Store remaining frosting in refrigerator.
- Final Frosting and Decoration: Beat remaining frosting until smooth and pliable. Apply final layer of frosting over crumb coat. Drizzle with remaining 1/2 cup caramel and top with remaining crumble. Serve chilled or at room temperature.
Notes
- Cakes can be made 1 day ahead, wrapped tightly and refrigerated.
- Apple filling can be made 3 days ahead and stored refrigerated.
- Crumble can be made 1 day ahead and kept in an airtight container refrigerated.
- If caramel sauce is stiff from refrigeration, warm in short bursts in microwave until smooth.
- Use Granny Smith apples for tartness that balances the sweetness of the caramel and crumble.
- Allow cake layers to cool completely before assembly to prevent melting frosting.
Nutrition
- Serving Size: 1 slice (based on 12 slices)
- Calories: 460
- Sugar: 38g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
