For the Cake:
10 Tbsp. unsalted butter (at room temperature)
1 3/4 cups packed light-brown sugar (divided)
4 medium apples, peeled (two grated, one diced, one thinly sliced)
1 tsp. vanilla extract
2 large eggs
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1 tsp. salt
3- 6" round cake pans (or 2 8" rounds)
parchment paper (cut to fit the bottom of your cake pan)
One Recipe Rich Caramel Icing
Remaining Caramel Sauce for drizzling
Make the Cake:
Peel all four apples. Slice one thinly like you see above.
Melt 2 Tbsp. butter in a small dish or measuring cup. Pour half into the bottom of each of two pans. Sprinkle 2 Tbsp. brown sugar over butter.
Combine 2 cups flour, 2 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. cinnamon and 1 tsp. salt in a medium-sized bowl. Use a whisk to mix them together well.
Cream together 1 stick (1/2 cup) room temperature butter and 1 1/2 cups brown sugar. (Mix at medium-low speed for 2-3 minutes)
Make the Icing:
Caramel Buttercream Icing.
Assemble the Cake:
Spread about 1/4 cup of icing on the top. (You could also leave this icing off, if you want.)
rich caramel icing.
Click the Links Below to See:
Caramel Buttercream Icing
Caramel Apple Cupcakes
Back-to-School Apple Cupcakes