Cinnamon Apple Caramel Cake

April 20, 2021
Created by Harmons
2 hours 30 minutes
Serves 8-12
  • Cake
  • 1 1/3 cups hot water
  • 1 cup dry instant oatmeal
  • 1 1/3 cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp fine sea salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup packed golden brown sugar
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup walnuts, toasted and chopped
  • Caramel Sauce
  • 1 1/2 cups packed golden brown sugar
  • 1 cup heavy cream
  • 6 Tbsp unsalted butter
  • 1/4 tsp fine sea salt
  • 2 tsp vanilla extract
  • Apples
  • 3 Tbsp golden brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp fresh ground nutmeg
  • 3 tart apples, such as Pink Lady, Granny Smith and Braeburn
  • 2 Tbsp unsalted butter

To make the cake, preheat oven to 350°. Prepare 2 (8”) round cake pans with parchment rounds, lightly spray with cooking spray.

In a small bowl, combine hot water and oatmeal. Set aside.

In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.

Using a stand mixer with the paddle attachment, cream together butter and sugars until light and fluffy, 3-5 minutes. Add eggs, one at a time, scraping bowl after each addition. Add vanilla and continue to mix for 1 minute.

Add oatmeal to butter-sugar mixture and mix until well combined. Add dry ingredients and nuts to wet ingredients and mix until just incorporated. Divide batter evenly between 2 cake pans. Bake until toothpick inserted comes out clean, 25-30 minutes.

Remove from oven to cooling rack. Let cool for 10 minutes and then remove from pans, bottom sides up. Let completely cool before assembly.

To make the caramel sauce, in a heavy saucepan over medium heat, add brown sugar, cream, and butter. Cook, stirring constantly, until sugar is dissolved. Stir in salt and vanilla. Let cool.

To make the apples, in a medium bowl, add brown sugar, cinnamon, ginger, and nutmeg. Cut each apple into 8 slices, removing core. Add apples to brown sugar mixture, coating both sides of apple slices. In a large nonstick frying pan over medium heat, melt butter. Add apples and cook, turning over occasionally, until soft but not mushy, 8-10 minutes. Let cool.

To assemble, place 1 layer of cake on cake stand, bottom side up. Top with a layer of caramel sauce, drizzling over cake edge. Reserving 8 apple slices, place remaining apple slices decoratively on top of caramel, peeking out of cake. Add second layer of cake, bottom side up, on top of apple slices. Using an offset spatula, add desired caramel sauce evenly over cake top and edges. Arrange remaining 8 apples slices on top of caramel sauce.

(If caramel sauce has cooled too much or is too thick, warm it up in the microwave for about 15 to 20 seconds.)