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- 2 cups all-purpose flour - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk - 2 cups apples, peeled and diced (Granny Smith or Honeycrisp work well) - 1 cup salted caramel sauce (store-bought or homemade) - Additional spices (nutmeg, allspice) - Chopped nuts or caramel bits - Frosting alternatives I love how each ingredient plays a role in making this cake special. The all-purpose flour gives it structure. Baking powder and baking soda help it rise. Salt enhances the sweetness, while cinnamon adds warmth. Softened butter blends well, creating a rich flavor. Granulated sugar sweetens the cake, making it irresistible. Eggs provide moisture and bind everything. Vanilla extract adds a lovely aroma. Buttermilk keeps the cake moist and tender. Diced apples give juicy bites throughout the cake. Salted caramel sauce brings everything together with a sweet and salty kick. If you want to change things up, try adding nutmeg or allspice for extra depth. Chopped nuts or caramel bits can add texture. You can even skip the frosting and serve it plain. The options are endless! - Preheat the oven to 350°F (175°C). - Grease and flour the cake pan or line it with parchment paper. - In a medium bowl, whisk together the dry ingredients. This includes flour, baking powder, baking soda, salt, and cinnamon. Set this mix aside. - In a large bowl, cream the softened butter and granulated sugar. Beat this mix until it is light and fluffy. This takes about three minutes. - Now, add the eggs one at a time. Mix well after each egg. Then, stir in the vanilla extract. - Gradually add the dry mix and buttermilk. Start and end with the dry mix. Mix until just combined. - Gently fold in the diced apples into the batter. - Pour half of the batter into your prepared cake pan. Drizzle half of the salted caramel sauce on top. Use a knife to swirl it gently. - Add the rest of the batter on top. Drizzle the remaining salted caramel sauce again, and swirl it in. - Bake for 35-40 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean. - Let the cake cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. - Before serving, dust the top with powdered sugar. Add more salted caramel for an extra treat. To get a nice cake, use room temperature ingredients. This helps blend everything well. Cold butter or eggs can cause lumps. Keep mixing short, too. Overmixing makes the cake dense. You want it light and fluffy. For the best flavor, I suggest using Granny Smith or Honeycrisp apples. They give a nice tartness. If you want less sweetness, add less caramel sauce. Taste as you go. It’s fun to find your perfect mix. Make your cake look fancy with simple touches. Dust it with powdered sugar right before serving. Drizzle extra caramel on top for a nice shine. Serve each slice with whipped cream or a scoop of ice cream. This makes it extra special! {{image_2}} For a gluten-free version, use a blend of gluten-free flours. Almond flour and coconut flour are great choices. You can also use a store-bought gluten-free flour mix. When substituting, use 1 ½ cups of the gluten-free mix for every 2 cups of all-purpose flour. This adjustment helps keep the cake light. To make this cake vegan, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes to thicken. For butter, use coconut oil or vegan butter. For a vegan caramel sauce, try using coconut milk, brown sugar, and a pinch of salt. Simmer them until the sauce thickens. Want to spice it up? Add ½ teaspoon of nutmeg or cloves for warmth. You can also stir in chocolate chips or dried fruits like cranberries or raisins. They add a fun twist and extra flavor. Each variation brings something new to the table, making your cake unique every time! To keep your salted caramel apple cake fresh, store it in the fridge. Place it in an airtight container. This helps maintain its moisture and flavor. You can refrigerate the cake for up to five days. Just remember to let it cool completely before storing. If you want to save the cake for later, freezing is a great option. First, slice the cooled cake into pieces. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer bag or container. This method helps prevent freezer burn. You can freeze the cake for up to three months. When ready to enjoy, let it thaw in the fridge overnight. To reheat your cake, slice a piece and place it on a microwave-safe plate. Heat it for about 15-20 seconds. This warms it up without drying it out. If you want a warm, fresh taste, consider warming it in the oven. Preheat the oven to 350°F (175°C) and warm the slice for about 10 minutes. Enjoy it with a drizzle of extra salted caramel sauce! To make homemade salted caramel sauce, start with these ingredients: - 1 cup granulated sugar - 6 tablespoons unsalted butter - ½ cup heavy cream - ½ teaspoon sea salt 1. In a medium saucepan, heat the sugar over medium heat. 2. Stir until it melts and turns a deep amber color. 3. Add the butter and stir until melted. 4. Slowly pour in the cream, stirring constantly. 5. Remove from heat and stir in the salt. 6. Let it cool before using. This sauce is rich and adds a great touch to your cake. Yes, you can use different types of apples! Granny Smith and Honeycrisp are great choices. Other good options include: - Fuji - Gala - Braeburn Each apple brings its own flavor. Some are sweet, while others are tart, which adds to the cake's taste. If you don't have buttermilk, here are a few easy substitutes: - 1 cup milk + 1 tablespoon vinegar or lemon juice (let it sit for 5 minutes) - 1 cup plain yogurt (thin it with a bit of milk) - 1 cup sour cream (also thin with milk if needed) These alternatives work well in the cake and keep it moist. You can tell the cake is done when a toothpick inserted in the center comes out clean. Here are some tips to check: - Look for a golden-brown top. - The edges should pull away from the pan slightly. - Press the top gently; it should spring back. Keep an eye on the time, but check early to avoid overbaking! The salted caramel apple cake stays fresh for about 3-4 days at room temperature. To keep it fresh longer, store it in the fridge. For even longer storage, freeze it for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn. This blog post covers a tasty apple cake recipe. You learned about essential ingredients, step-by-step mixing and baking, and tips for perfect texture. Don't forget the gluten-free and vegan options too. Whether you enjoy baked treats or want something new to try, this cake has something for everyone. With a bit of creativity, you can make this recipe your own. Happy baking!

Salted Caramel Apple Cake

Indulge in the deliciousness of Salted Caramel Apple Cake with this easy recipe! Perfectly spiced apples and rich salted caramel make this moist cake a fall favorite. With simple ingredients and clear instructions, you can treat your family to a dessert they'll love. Get ready to impress at your next gathering. Click through to discover how to bake this irresistible cake and elevate your dessert game today!
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

2 cups apples, peeled and diced (Granny Smith or Honeycrisp work well)

1 cup salted caramel sauce (store-bought or homemade)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch cake pan or line it with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

      In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

        Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.

          Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.

            Fold in the diced apples gently into the batter.

              Pour half of the batter into the prepared cake pan. Drizzle half of the salted caramel sauce over the batter. Use a knife to swirl it gently.

                Add the remaining batter on top, followed by the drizzle of the remaining salted caramel sauce, and swirl again.

                  Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Keep an eye on it to avoid overbaking.

                    Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                        - Presentation Tips: Dust with powdered sugar before serving and drizzle more salted caramel sauce on top for an elegant touch. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence!