Salted Caramel Apple Crumble Cake
This salted caramel apple crumb cake features a layer of spiced cake topped with tart apples, buttery crumble, and a rich salted caramel drizzle. It's perfect for Fall with cozy flavors in every bite.
Equipment
- 1 Electric hand mixer or stand mixer
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Ingredients
Salted Caramel Sauce
- 200 grams granulated sugar
- 84 grams unsalted butter room temperature, cubed
- 120 grams heavy cream room temperature
- 1 teaspoons vanilla extract
- 2 teaspoons salt
Crumble
- 56 grams unsalted butter melted
- 70 grams all purpose flour
- 60 grams granulated sugar
- 35 grams brown sugar light or dark
Cake
- 200 grams all purpose flour
- 200 grams granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 150 grams unsalted butter room temperature
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 120 grams buttermilk room temperature
Cinnamon Apples
- 2-3 medium apples
- ½ teaspoon ground cinnamon
Instructions
Salted Caramel Sauce
- Add the granulated sugar to a clean, dry pot. Cook over medium heat on the stovetop, stirring slowly with a rubber spatula. Don't let it hit the sides of the pot.200 grams granulated sugar
- The sugar will clump and turn golden. After a few minutes, it will start to melt and break down. Keep stirring until it is completely liquid and an amber color.
- Take the pot off the heat and add butter. It will bubble viciously. Stir until the butter is mostly mixed in.84 grams unsalted butter
- Pour in the heavy cream and immediately whisk it in. Once fully combined, whisk in the vanilla and salt.120 grams heavy cream, 1 teaspoons vanilla extract, 2 teaspoons salt
- Pour the hot salted caramel into a glass jar. Let it cool for 30 minutes at room temperature. Cover and store in the refrigerator for up to 1 week.
Crumble
- Add melted butter, flour, sugar, and brown sugar to a small bowl. Whisk until pea-sized lumps form and chill in the fridge while you make the cake batter.56 grams unsalted butter, 70 grams all purpose flour, 60 grams granulated sugar, 35 grams brown sugar
Cake
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 9X9-inch square baking pan with parchment paper. Set aside.
- Whisk all purpose flour, sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl.200 grams all purpose flour, 200 grams granulated sugar, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt
- Add the softened butter to the dry ingredients. Beat with an electric mixer or stand mixer on low speed for 3-5 minutes until it looks like wet sand.150 grams unsalted butter
- Add eggs one at a time, mixing until combined. Add the vanilla and buttermilk, mixing on medium speed until combined. Set aside.2 large eggs, 2 teaspoon vanilla extract, 120 grams buttermilk
- Chop the apples into ½ inch square pieces and add them to a separate large mixing bowl. Toss with cinnamon until coated.2-3 medium apples, ½ teaspoon ground cinnamon
- Pour the batter into the prepared pan, spreading into an even layer. Sprinkle the cinnamon apples on top of the batter, then add the crumble on top.
- Bake for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven, let cool in the hot pan for 10 minutes, and then transfer to a wire rack to cool completely.
- Once completely cool, cut into slices and add caramel drizzle. Top with flaky salt and serve!
Notes
The calories calculated are approximate if you use all of the caramel sauce (you probably won't and will have leftovers).
Storage: Store in an airtight container in the refrigerator for up to 5 days. Let come to room temperature on the counter for about 30 minutes and top with more caramel.
Freezing: Let the cake cool completely, then wrap tightly in plastic wrap. If it's cut into pieces, you can wrap each piece individually. Store in a sealed container in the freezer for up to 3 months. When ready to enjoy, thaw in the fridge overnight and bring it to room temperature.
Nutrition
Serving: 1sliceCalories: 645.6kcalCarbohydrates: 84.9gProtein: 5.5gFat: 32.9gSaturated Fat: 20.3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8.5gTrans Fat: 1.1gCholesterol: 122.2mgSodium: 666.3mgPotassium: 137.3mgFiber: 2gSugar: 60.4gVitamin A: 1098.9IUVitamin C: 2mgCalcium: 78.1mgIron: 1.8mg
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