Irresistible Salted Caramel Apple Cake That's Pure Autumn Bliss

This Irresistible Salted Caramel Apple Cake captures the essence of autumn with its warm spices and decadent caramel.

Course: Dessert

Cuisine: American

Keyword: Apple Cake, Autumn Cake, Caramel Cake, cozy dessert, Fall Dessert, Irresistible Salted Caramel Apple Cake

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: slices

Calories: 450kcal

2 cups All-Purpose Flour Substitute with gluten-free blend if needed.
1 cup Granulated Sugar Coconut sugar is a low glycemic substitute.
1 cup Light Brown Sugar Dark brown sugar enhances depth.
1 tbsp Baking Powder Always check for freshness.
1 tsp Fine Salt Sea salt works as a substitute.
2 tsp Ground Cinnamon Replace with pumpkin spice for seasonal twist.
1 tsp Ground Ginger Fresh ginger can enhance the taste.
1/2 tsp Ground Nutmeg Freshly grated nutmeg adds aroma.
1/2 cup Unsalted Butter Plant-based butter is a dairy-free alternative.
3 large Large Eggs Flax eggs can be used for vegan option.
1 cup Full-Fat Sour Cream Greek yogurt serves as a healthy substitute.
1/2 cup Vegetable/Canola Oil Use applesauce for lighter texture.
2 tsp Vanilla Extract/Vanilla Bean Paste Almond extract offers a variation.
4 cups Honeycrisp Apples Try Granny Smith or Fuji apples for a different flavor.

Preheat your oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and spray with non-stick spray.
In a large mixing bowl, whisk together flour, sugars, baking powder, salt, cinnamon, ginger, and nutmeg.
Add the unsalted butter to the dry ingredients and blend until it resembles coarse sand.
In a separate bowl, whisk together eggs, sour cream, oil, and vanilla until smooth. Add to dry ingredients and mix until just combined.
Divide batter among prepared pans and bake for 32-35 minutes. Cool cakes before transferring to wire racks.
Sauté chopped Honeycrisp apples with unsalted butter, brown sugar, cinnamon, and salt until softened. Mix in cornstarch with water.
Melt granulated sugar in a saucepan, then add unsalted butter and cream, whisking until smooth. Stir in salt.
Beat unsalted butter and caramel sauce until fluffy, then add powdered sugar and cream until desired consistency.
Layer cakes with buttercream and warm apple filling. Chill briefly before serving.

Optional: Drizzle extra caramel sauce on top for an indulgent finish.