Old Fashioned Caramel Apple Butter Cake

Ⓒ Provided by Half Baked Harvest

From: Half Baked Harvest

Old Fashioned Caramel Apple Butter Cake with Chocolate Frosting – vanilla cake made with maple syrup, apple butter, and spiced apple cider. Each fluffy, sweet layer of cake is frosted with a rich, fudgy, chocolate frosting.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients

• 2 sticks (1 cup) salted butter, at room temperature

• 3/4 cup maple syrup

• 1 tablespoon vanilla extract

• 3 large eggs, at room temperature

• 1 cup apple butter

• 2 1/4 cups all purpose flour

• 2 teaspoons baking powder

• 1-2 teaspoons cinnamon

• 1/2 teaspoon kosher salt

• 1 1/2 cups apple cider

Chocolate Frosting

• 1 1/2 cups semi sweet chocolate chips

• 1 cup sour cream

• 1 teaspoon espresso powder (optional)

Brown Sugar Caramel Icing

• 2 sticks salted butter, at room temperature

• 1 cup packed dark brown sugar

• 1/2 cup milk or heavy cream

• 2-3 cups powdered sugar

• 1 tablespoon vanilla extract

More Recipe: Pumpkin Patch Chocolate Peanut Butter Cake

Instructions

• Preheat the oven to 350° F. Butter 2 (8-inch) round cake pans and line with parchment paper.

• In a large mixing bowl, beat together the butter and maple syrup until light and fluffy. Add the vanilla and apple butter, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, cinnamon, and salt. Stream in the apple cider, beating until just combined. Pour the batter among the 2 cake pans.

• Bake for 25 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.

• To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 45 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. Place the second cake layer on top. Run a knife around the side of the cake to clean up any frosting. Chill while you make the brown sugar frosting.

• To make the brown sugar icing. Melt together the butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Add the powdered sugar vanilla. Beat until well combined. The icing should be glossy and pourable.

• Pour the icing over the cake, spreading around the sides of the cake too. The frosting will set quickly on the cake. If desired top with caramel pieces and/or sea salt. Slice, eat, and enjoy!!

Notes

Caramel Brulée: Line a baking sheet with parchment paper. In a medium pot, cook 3/4 cup sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin, even layer and sprinkle with flaky sea salt. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.

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