Name: Caramel Apple Cake recipe by Femina Shiraz at BetterButter
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 8
Ingredients: For the cake:; Wholewheat flour 1 1/2 cups; Ginger powder 1/4 tsp; Cinnamon powder 1/2 tsp; Baking powder 1 3/4 tsp; Baking soda 1/4 tsp; Salt 1/2 tsp; Eggs 2; Sugar 1 cup; Vanilla essence 1 tsp; Vegetable oil (odourless) 1/2 cup; Milk 1/2 cup; For the Salted Caramel Sauce:; Sugar 1 cup; Lemon juice 1/4 tsp; Butter 2 tbsp; Fresh cream 1/4 cup; Salt 1/2 tsp; For the Almond Frosting:; Almonds 1 cup (soaked in hot water, overnight); Honey 1/4 cup; Thick coconut milk 1/4 cup; Fresh cream 1 tbsp; Vanilla essence 1/2 tsp; Apple cider vinegar 1/4 tsp; Coconut oil 1 tbsp; For the Brown Nougat:; Almonds and Pistachios (together) 1/2 cup; Sugar 1/4 cup; For Caramelized Apple:

ABOUT Caramel Apple Cake RECIPE

This Caramel Apple Cake with Almond Frosting and Brown Nougat is a delicious treat. A cake perfect for any celebration. This caramel apple cake has a burst of flavors, which would leave you longing for more. The base cake is spiced with cinnamon and a pinch of dry ginger. It has soft, luscious cinnamon flavored caramelized apple slices on top, which is balanced perfectly by the nutty and crunchy brown nougat. The rich and creamy caramel sauce and the almond frosting makes this cake truly divine.

Ingredients Serving: 8

For the cake:
Wholewheat flour 1 1/2 cups
Ginger powder 1/4 tsp
Cinnamon powder 1/2 tsp
Baking powder 1 3/4 tsp
Baking soda 1/4 tsp
Salt 1/2 tsp
Eggs 2
Sugar 1 cup
Vanilla essence 1 tsp
Vegetable oil (odourless) 1/2 cup
Milk 1/2 cup
For the Salted Caramel Sauce:
Sugar 1 cup
Lemon juice 1/4 tsp
Butter 2 tbsp
Fresh cream 1/4 cup
Salt 1/2 tsp
For the Almond Frosting:
Almonds 1 cup (soaked in hot water, overnight)
Honey 1/4 cup
Thick coconut milk 1/4 cup
Fresh cream 1 tbsp
Vanilla essence 1/2 tsp
Apple cider vinegar 1/4 tsp
Coconut oil 1 tbsp
For the Brown Nougat:
Almonds and Pistachios (together) 1/2 cup
Sugar 1/4 cup
For Caramelized Apple:
Apple 2
Organic brown sugar 2 tbsp
Cinnamon powder 1/2 tsp
Lemon juice 1 tsp
Butter 2 tbsp

Instructions

For the cake:
Sieve all the dry ingredients, that is, wholewheat flour, ginger powder, cinnamon powder, baking powder, baking soda and salt, at least 6-7 times. (This is to make the cake less dense, as wholewheat cakes tend to be denser).
Whisk together eggs, sugar, vanilla essence, and oil.
Add dry ingredients and milk alternately in the wet mixture and beat well. For each beat, start and end by adding dry ingredients.
Preheat the oven to 180 degree centigrade.
Grease a cake tin and pour the batter.
Bake for 35-40 minutes, until a toothpick inserted comes out clean.
Allow the cake to cool down completely.
For the Salted Caramel Sauce:
Take sugar and lemon juice in a clean and dry pan, and switch the flame on.
Do not stir.
Once the edges starts browning, lightly swirl the pan.
Swirl in between for even browning.
Swirl in between for even browning.
Once all the sugar melts and is amber color, add the butter.
Swirl again.
Once butter melts and dissolves, add the fresh cream and mix well.
Cook for a minute and switch the flame off.
Allow to cool down completely.
For the Almond Frosting:
Soak almonds in hot water overnight.
The next day, peel the skin off.
Freeze 1 tbsp coconut oil for about 15-20 minutes.
Then take the peeled almonds, the frozen coconut oil, and all the other ingredients in a mixer and grind to form a smooth paste.
Refrigerate for at least 2 hours.
Finally add the fresh cream and mix well. Now the frosting is ready to be applied on the cake.
For the brown nougat:
Take sugar in a clean and dry pan.
Switch the flame on.
Do not stir.
When the edges begin to brown, swirl the pan.
Once the sugar melts completely and the color changes to amber, add in the almonds and pistachios.
Mix and stir with a wooden spoon, so as to coat the nuts with caramel well.
Switch the flame off and allow to cool down completely.
Once it cools down, transfer to a grinder, and give a pulse. Do not grind to a fine powder, it should be coarse.
Assembling the cake:
Once the baked cake cools down, add the almond frosting on top and sides.
Refrigerate for at least an hour.
Then add caramel sauce on top of it and allow some to drip from the sides.
Place the caramelized apple slices on top.
Add the crushed brown nougat on the top (and sides, optional).
Refrigerate until served.
Slice and enjoy the divinely delicious bites.

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