Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. This week, I am hosting the group. While Monday - October 31st - is Halloween, it is also National Caramel Apple Day.
- Caramel Apple Cake Mix Cookies by Amy’s Cooking Adventures
- Caramel Apple Strudel by A Day in the Life on the Farm
- Caramelized Apple Dessert Cups by Sneha’s Recipe
- Spiced Caramel Apple Cake by Culinary Adventures with Camilla
- Warm Caramel Apple Dip by Palatable Pastime
Caramel + Apples
I don't know if it's because there's a fruit in there, but it always felt like a slightly healthier treat than others. I know it's not.
Regardless, I have always like the tartness of apples mixed with the sweet - and sometimes salty - of caramel. One year I made these, photographed above, Diminutive Caramel Apples with a ginger-kissed homemade caramel. I've shared Hot Caramel Apple Cider boosting the flavors with apple syrup and premade caramel.
Though the company has since gone out of business (darn you, COVID!), I used the caramel apple kit from Chocoley for a fun caramel apple party with kids.
But when I made anApple Cake with Sage Caramel, I realized how much I adore the combination of caramel and apple in cake form!
- 1 cup (2 sticks) butter, room temperature
- 1 cup organic dark brown sugar, lightly packed
- 1/2 cup cane sugar
- 1/4 cup honey
- 2 large eggs
- 2 cups chunky applesauce
- 3 cups flour
- 2 teaspoons baking soda
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground all-spice
- 1/2 teaspoon ground nutmeg
- 1-inch knob fresh ginger, grated
- 5 large egg yolks
- 1/3 cup water
- 1 cup organic granulated sugar
- 1 Tablespoon organic corn syrup
- 2 cups butter, softened
- 1 Tablespoon organic vanilla paste (you can use extract, but I like the look of the vanilla beans in the buttercream)
- 2 peeled, diced apples
- 2 Tablespoons butter
- 1 Tablespoon cane sugar
- 1 t ground cinnamon
- 1 teaspoon organic vanilla paste
- 1 to 2 Tablespoons water
- 2 Tablespoons dulce de leche or other spreadable caramel
- caramel sauce for drizzling
Melt butter in a pan and add in the diced apples. Stir in sugar, cinnamon, and vanilla. Cook until the apples are softened. Add water if the apples seem too dry.
Once the cake layers have cooled completely, use a serrated knife to cut the layers flat. Spread a generous amount of buttercream and two dollops of softened caramel between the layers and place them on your serving platter.
Smooth the buttercream over the top and along the sides. Refrigerate to let the buttercream harden.
When ready to serve, drizzle with caramel sauce and top with apples.