Apple Cinnamon Cake

Apple cake with cinnamon buttercream, caramel sauce and pecans

Course Dessert

Cuisine European

Keyword Cake

Prep Time 1

Cook Time 35

Total Time 1 35

Servings

Calories 895kcal

Author thebakingexplorer

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins (that are at least 2" deep)
To make the sponge cream together the butter and sugar until light and fluffy. ideally using an electric mixer
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, ideally using an electric mixer
When it starts to come together add the cinnamon, milk and vanilla, and whisk until smooth. You can add more milk if it is too stiff
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

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used unsalted butter for the buttercream and for the cake I used a baking spread.
I really recommend using light brown soft sugar if you can, as it gives the cake a lovely caramel flavour. But if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.
If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.