Caramel Apple Cinnamon Cake

• Produce

  • 2 Apples

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 3 1/2 tsp Baking powder
  • 2/3 cup Brown sugar
  • 4 tsp Cinnamon
  • 1 cup Confectioners' sugar
  • 3 1/4 tsp Vanilla
  • 1 1/2 cups White sugar, granulated

• Dairy

  • 1 cup Butter
  • 1/4 cup Butter, unsalted
  • 1 tbsp Heavy whipping cream
  • 1 cup Milk

• Other

  • Carmel for drizzling

Found on iambaker.net

Description

Ingredients

• 2/3 cup brown sugar
• 2 teaspoons McCormick cinnamon
• 1 cup butter, room temperature
• 1 1/2 cups granulated white sugar
• 2 eggs
• 3 teaspoons McCormick vanilla
• 3 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 cup milk, room temperature
• 2 apples, peeled and finely chopped
• 1/4 cup unsalted butter, room temperature
• 1/4 teaspoon McCormick vanilla
• 2 teaspoons McCormick cinnamon
• 1 cup confectioners sugar
• 1 -2 tablespoons heavy whipping cream
• Carmel for drizzling

Directions

• Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans with either baking spray or line with parchment.
• Mix brown sugar and cinnamon together in a bowl. Set aside. (Maybe sprinkle a little on your buttered toast for a treat!)
• Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. Beat in eggs, 1 at a time, until incorporated.
• Add vanilla extract. Once incorporated remove bowl from mixer.
• Sift flour and baking powder together in a bowl then stir into creamed butter mixture by hand. Mix milk into batter until smooth.
• You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or 1/4 of your total batter) into one of the prepared cake pans; add 1/4 of the apples and 1/4 of the brown sugar mixture. Lightly pat apple mixture into batter. Gently pour another 1 1/2 cups of batter over apple layer; top with another 1/4 of the apples and brown sugar mixture. Lightly pat apples into batter.
• Repeat this with remaining batter and brown sugar/apple mixture in other cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes.
• Add butter, vanilla, cinnamon, confectioners sugar and 1 tablespoon in heavy cream to stand mixer fitted with paddle attachment. (You can also use a hand held mixer.) Turn mixer on slow to incorporate all ingredients. If frosting seems too thick add remaining heavy cream. Turn mixer on high and mix for 1-2 minutes or until frosting is lighter and fluffier. (You want frosting to be a spreadable consistency.)
• Place first layer of cake on cake stand. Drizzle with up to 3 tablespoons of caramel. Cover layer in all of your frosting. (Should be about 1 cup) Place other layer of cake on top and drizzle with up to 3 tablespoons of caramel. Cake should be served immediately.
• Refrigerate covered for up to 3 days.