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!
Step by step…
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.
What caramel sauce should I use?
My favourite caramel sauce to use is my Homemade Caramel Sauce, it’s rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don’t want to make your own, it’s quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco’s Finest, Bonn Maman and Carnation Caramel in the past with great results.
The Apple Cinnamon Cake was absolutely divine and so full of cinnamon flavour!
Recommended equipment & ingredients*
|8″ cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Piping bags||Wilton 1M Piping nozzle|
|Electric hand mixer||Salted Caramel Sauce|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More apple recipes…
|Apple Crumble Cheesecake (No Bake)||Spiced Caramel Apple Bundt Cake||Apple Crumble Baked Donuts|
|Apple Cake Traybake||Apple Crumble Cupcakes|
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
- 85 g Salted Caramel sauce good quality shop bought or homemade
- 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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