I have a recipe for Apple Caramel Cake that is amazing. It's from Martha Stewart's Wedding magazine. I just made this cake for a wedding a couple weeks ago. It's delicious. Give it a try sometime.
Caramel Apple Cake
Makes about 8 cups of batter
Make this batter recipe 4 times for a 3-tiered cake to serve 70. Bake 2 cakes for each tier; cut each into 2 layers (see slice on page 301-whichyou don't have and my scanner is broke)
For the Apple Cakes
Vegetable Oil cooking spray
2 3/4 cups all-purpose flour
2 1/4 teaspoons baking SODA
2 teaspoons ground cinnamon
1 teaspoon salt
3 medium apples (preferably Granny Smith), cored and peeled
1 cup granulated sugar
1 cup dark-brown sugar
1 1/2 cups (3sticks) unsalted butter, softened
3 large eggs
2 teaspoons pure vanilla extract
1 cup apple butter
2 tablespooons vegetable oil
For the Assembly
1. Preheat oven to 350. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again. Set aside. Sift together flour, baking soda, cinnamon, and salt in a large bowl; set aside.
2. Shred apples on a box grater. Transfer to paper towels; press gently to drain. Transfer to a medium bowl, and toss with 1/2 cup flour mixture to coat completely.
3. Put sugars and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy. Add eggs, 1 at a time, mixing well after each addition. Add remaining flour mix ture; mix until just combined. Mix in vanilla, apple butter, and oil. Add shredded apples, and mix until combined. Divide batter among prepared pans.
4. Bake until a cake tester inserted into centers comes out clean. Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. remove parchment; reinvert. Cakes can be wrapped ijn plastic and stored up to 1 day.
Batter Amounts and Cooking Times for 3 inch Deep Round Pans
6-inch: 3 cups batter per cake (6 cups total), 1 hour;
8-inch: 5 cups batter per cake (10 cups total) 1 hour 15 minutes;
10-inch: 71/2 cups batter per cake (15 cups total), 1 hour 15 minutes.
To Assemble
Review General Cake Assembly on page 319 (oh come on, you know how I won't retype that here)
Cut each cake in half horizontally, making 4 layers of each size. Spread caramel filling on 3 layers (see note below for amounts). Stack, placing plain layer on top. Frost Top and sides of each tier with buttercream.
Filling and Frosting Amounts for Each Tier
6-Inch: 1/4 cup caramel filling per layer (3/4 cup total) 1 1/4 cups buttercream for exterior;
8-inch 1/3 cup caramel filling per layer (1 cup total), 2 cups buttercream for exterior;
10-inch: 1/2 cup caramel filling per layer (1 1/2 cups, total), 3 1/2 cups buttercream for exterior.
CARAMEL-CREAM CHEESE FILLING
Makes about 4 cups
4 1/2 cups sugar
1/2 cup (1 USA stick) unsalted butter, softened
1 1/2 cups cream cheese, room temp.
1. Put sugar and 2/3 cup water in a medium, heavy saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to boil, washing down sides of pan witha wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until mixture turns medium amber. Remove from heat.
2. Whisk in butter and cream cheese. Let mixuture cool, stirring occasionally. transfer to an airtight container. Refridgerate overnight; beat until thick enough to hold a ribbon on the surface before using.
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