Caramel Apple Cake  Recipe

Apples, caramel and a moist cake is a winning combination. Generous amounts of cream in between cake layers, caramelized apples in each bite, is making my mouth water. Letting the cake soak overnight will only make it better; so hang on to the next day, if you can, to have a slice.

Since I live in the apple state, we have an ever-ending abundance of them. How do you like to use apples?

Serving size:
1 hr
45 min
Ready in
1 hr 45 min


Beat 5 eggs (no need to separate them) with sugar until it’s three times in volume. Using a spatula, fold in flour by thirds; be very gentle with the dough, so you don't over mix it and lose the fluffiness.
Bake it at 350F for 30 minutes and check it with a wooden toothpick. Once the cake is ready, the dough should not stick to the toothpick. Let the cake cool to a room temperature.
Peel and slice apples into 10 even pieces. Slice the cake into three even layer.
Preheat apples in a skillet with apple juice, brown sugar and a tablespoon of butter. Keep them cooking until the sugar devolves.
Spread apples over the top o thef two cake slices, excluding the top layer, set aside to let the juices absorb.
In a mixing bowl, whisk together butter, cream cheese and dulce de leche until the mixture is smooth. Add heavy whipping cream into the mixture and whisk until the cream turns even in consistency and thickened. Be careful not to over mix or the cream will become runny. Keep an eye on it while it is mixing.
Apply a generous amount of cream to the bottom cake layer and cover it with a second layer, applying the cream over it again. Top it off with the last cake layer. Apply the remainder of the cream to the top of the cake.
Decorate the top as you wish. I used the fresh apples and walnuts. Refrigerate overnight to allow the juices soak through.
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