Caramel Apple Cake

This recipe is adapted from the one at A Hint of Honey.

Makes 4-layer, 8-9 inch round cake.


3 ¾ cups all-purpose flour
1 Tbsp. baking powder
1½ tsp. baking soda
½ tsp. salt
1½ cups brown sugar
¾ cup canola oil
¾ cup apple butter
3/4 cup caramel sauce (like the kind you use on ice cream)
2 tsp. vanilla extract
3 eggs
1½ cups buttermilk

Preheat oven to 350 F. Grease and flour four (8 or 9 inch) round cake pans and set aside.
In a large bowl, whisk together  flour, baking powder, baking soda, cinnamon and salt. Set aside.
With a Kitchenaid, beat sugar and oil together until well combined, about 30 seconds. Add caramel and mix until blended. Add apple butter and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.
Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 30-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.


Apple Cider-Cinnamon Frosting7 1/2-8 cups confectioners’ sugar (to desired consistency)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup apple cider or apple juice
1 tsp. ground cinnamon
pinch of salt
1/4 cup caramel sauce

Put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, (about 5 minutes.) Arrange one cake on a large plate and spread about 1/2 cup of the frosting evenly over the top. Continue in the same way with each layer, including the top of the cake. Frost the sides of entire cake with remaining frosting. Drizzle with caramel sauce. Allow frosting to set before serving.

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