Caramel Apple Dream Cake

• Vegetarian

• Produce

  • 1 tsp Ginger, ground
  • 2 Granny smith apples

• Refrigerated

  • 6 Eggs

• Condiments

  • 1 cup Caramel sauce
  • 1 tbsp Molasses

• Baking & Spices

  • 1 tsp Allspice
  • 1 1/4 tsp Baking soda
  • 3 cups Cake flour
  • 1 1/3 tbsp Cinnamon
  • 2 3/4 cups Granulated sugar
  • 2 tsp Nutmeg
  • 8 cups Powdered sugar
  • 3/4 tsp Salt
  • 1 pinch Salt
  • 1 1/2 cups Sugar
  • 5 tsp Vanilla

• Dairy

  • 28 oz Butter, unsalted
  • 2 tbsp Butter, unsalted
  • 8 oz Cream cheese
  • 1 cup Creme fraiche or sour cream
  • 1 cup Heavy cream

• Liquids

  • 1/2 cup Water

Found on buttercreamblondie.com

Ingredients

• 3 cups cake flour
• 1 and 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 Tbsp. + 1 tsp. cinnamon
• 1 tsp. allspice
• 1 tsp. ground ginger
• 2 tsp. freshly grated nutmeg
• 12 ounces unsalted butter, room temperature
• 2 and 3/4 cups granulated sugar
• 1 Tbsp. molasses
• 6 eggs
• 2 tsp. vanilla extract
• 1 cup creme fraiche or sour cream
• 2 granny smith apples, peeled and shredded
• 1 and 1/2 cups sugar
• 1/2 cup water
• 1 cup heavy cream
• pinch of salt
• 2 Tablespoons unsalted butter (1 ounce)
• 16 ounces (1 pound) unsalted butter, cool
• 8 ounces cream cheese, cold
• 8 cups powdered sugar
• 1/4 teaspoon salt
• 1 Tablespoon vanilla extract
• 1 cup cold caramel sauce

Directions

• Preheat oven to 350 degrees. Grease 3 (8 or 9) cake pans and line the bottoms with parchment paper.
• In a medium size bow, whisk together cake flour, baking soda, salt, cinnamon, allspice, ginger and nutmeg. Set aside.
• In the bowl of an electric mixer, cream butter and sugar until light and fluffy, about 7 minutes.
• Add molasses, followed by eggs, scarping down the bowl as needed.
• Add the vanilla and the creme fraiche.
• Mix in the dry ingredients just until combined. Dont over mix it!
• Stir in the shredded apple.
• Divide batter evenly among 3 pans (each pan holds approximately 23 ounces of batter). Bake 8 cakes for 33-36 minutes. Bake the 9 cakes for 35-38 minutes. Rotate pans halfway through.
• Remove cakes from the oven and set on a wire rack to cool. When cool, run a knife around the edges to loosen them and then invert cakes and peel off parchment paper.
• In a medium saucepan, combine sugar and water and mix with your hand (it will feel like wet sand).
• Set saucepan over medium heat and cook until sugar dissolves.
• Increase the heat to high and cook without stirring, occasionally brushing down the sides of the pan with a wet pastry brush.
• Cook until the sugar turns a golden, amber color. This will take about 8-9 minutes and keep a close eye on it as once it starts to get color, it goes very quickly.
• Remove the saucepan from the heat and carefully stir in the heavy cream. Please be aware that mixture will bubble up when cream is added so be cautious!
• Whisk in salt and butter until smooth.
• Transfer caramel sauce to a jar and once it has cooled to room temperature, store in the refrigerator.
• In the bowl of am electric mixer, cream butter on medium speed for about 2 minutes.
• Add cream cheese and continue to mix on medium speed.
• Start adding powdered sugar a little at a time so you dont have a sugar shower. You will need to scrape down the bowl a few times to make sure everything is incorporated.
• Add salt followed by vanilla extract.
• When frosting is smooth, add cold caramel sauce and mix until combined.
• Place first cake layer on cake cardboard or cake stand.
• Using an offset spatula, spread 1 cup of the caramel frosting evenly over the top.
• Top with second cake layer and once again using an offset spatula, spread 1 cup of caramel frosting evenly over the top.
• Top with third cake layer.
• Frost cake with remaining buttercream. Refrigerate cake and bring to room temperature before serving.
• If you are doing the rosettes: Give the cake a thin crumb coat. Next, fit a piping bag with pastry tip (I used Ateco #625).
• Pipe rosettes around the cake starting at the bottom.
• As you move up to pipe the second row, start in between the bottom ones so they are not directly on top of one another.
• Repeat the process with a third row.
• For the top of the cake:
• Warm caramel sauce so it is pourable (about 10 seconds in the microwave), but not hot! Pour a few Tablespoons in the middle of the cake and let it flow out, leaving a 1 border (this means dont go to the edge). You can help it along with an offset spatula.
• Refrigerate cake a few minutes so the caramel can set up.
• Last, pipe one ring of rosettes around the top edge of the cake. This should cover where the caramel ends.