When I think of Autumn and Winter food, apple and cinnamon is a combination that automatically comes to mind. They evoke feelings of being cosy and warm – which is very much needed at this time of year! I’ve made this Apple Cinnamon Cake with a moist apple sponge, a cinnamon buttercream and lashings of salted caramel sauce. It’s a winter warmer in a cake!
To make the sponge I started by creaming the butter and sugar together.
I added eggs, and whisked well.
Then I mixed in self raising flour, grated apple and some cinnamon.
I divided the mixture between three 8″ tins and baked for 35 minutes until golden.
To make the buttercream I mixed together butter, icing sugar, cinnamon and vanilla until smooth.
Then I started stacking up the sponges, I piped buttercream and drizzled caramel sauce between each layer.
I finished the Apple Cinnamon Cake with more cinnamon buttercream on top, more salted caramel sauce and some chopped pecans to finish.
The Apple Cinnamon Cake was absolutely divine and so full of cinnamon flavour!
More apple recipes…
|Apple Cake Traybake||Spiced Caramel Apple Bundt Cake||Apple Crumble Baked Donuts|
|Apple Crumble Cheesecake (No Bake)|
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Apple Cinnamon Cake
For the sponge
- 500 g Butter or baking spread
- 500 g Light brown sugar
- 9 Eggs large
- 300 g Cooking apples (about 3 apples) grated weight
- 500 g Self raising flour
- 2 tsp Cinnamon
For the buttercream
- 300 g Butter or baking spread
- 600 g Icing sugar
- 1 tsp Vanilla extract
- 2 tsp Cinnamon
For the decoration
- Salted Caramel sauce I used Tesco's Finest
- Chopped pecans
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins
To make the sponge cream together the butter and sugar until light and fluffy. I used an electric hand mixer, but you can also do this by hand with a whisk
Add the eggs two or three at a time and whisk them in
Then whisk in the self raising flour, cinnamon and apples
Divide the mixture between the three sandwich tins, I like to weigh it out for accuracy so the layers are even
Bake them for around 35-40 minutes, or until a skewer inserted in the middle comes out clean. Then remove them from the tins carefully and let them cool completely on a cooling rack
To make the buttercream, mix together the butter and icing sugar, you can use either an electric mixer or do this by hand with a spoon
When it starts to come together add the cinnamon and vanilla, and whisk until smooth
Stack the sponges up on your plate or cake stand, piping buttercream between each layer and drizzling salted caramel sauce over the buttercream, letting it drip down the sides of the cake
When you get to the last layer, use a spatula to spread a little buttercream in the centre reaching almost to the edge but not quite, then pipe rosettes all around the edge
Add the chopped pecans in the centre, then drizzle over more salted caramel sauce
Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Cake recipes!
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