Caramel Apple Chai Cake

Fall Is In The Air

My favorite season is just around the corner.  The air is becoming crisp and the leaves are just beginning to turn.  Ingredients like apples, pumpkin and spices are flooding the grocery aisles and I am so excited to begin this season of baking.  One of my favorite flavors of fall, and indeed favorite flavors in any season is chai.  Iced or hot, a chai latte is my go-to drink.

The Cake

I made this cake for one primary reason.  I was asked to make a wedding cake for my friend’s sister!  It’s my first catered wedding and I am so excited but also so, so nervous.  The wedding is next week and the bride wants a semi-naked cake with a gorgeous salted caramel drizzle.  These two style elements aren’t necessarily new to me, but they definitely could be perfected.  So, I decided to make a practice cake; one where I could incorporate the semi-naked frosting and the beautiful salted caramel drip.

When I was thinking of flavors that would be lovely with salted caramel, I immediately thought of apple and chai.  Let me tell you, this cake did not disappoint.  The apple puree is mainly used for creating the soft and moist texture.  The apple flavor really shines through in the cinnamon apple filling, and the frosting and salted caramel are the perfect complimentary touches.

I hope you are filled with as much joyous anticipation of this season as I am.  What are your favorite fall ingredients?

Blessings on your home and table,                                                                                                                  ~Natalie

Caramel Apple Chai Cake

Serves 12

Ingredients:

Cake:

• 2 cups apple puree (about 4 Granny Smith apples), directions below
• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups light brown sugar
• 1/2 cup granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon

Spiced Apple Filling:

• 2 Granny Smith apples
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 3 Tablespoons water
• 1 Tablespoon unsalted butter

Chai Buttercream:

• 3 cups (6 sticks) unsalted butter, room temperature
• 7 cups powdered sugar
• 1 Tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Salted Caramel*:

• 6 Tablespoons unsalted butter, cubed and room temperature
• 1/2 cup heavy whipping cream, room temperature
• 1 cup granulated sugar
• 1 teaspoon salt

Directions:

Cake:

1. Preheat oven to 350°F.  Grease three 8″ round cake pans and line with parchment paper.
2. Peel, core, and dice Granny Smith apples.  Place in a pot and cover with water.  Bring to a boil, then reduce heat and cover.  Simmer for 10 minutes, drain apples, and mash with the back of a spoon until it turns into a puree.
3. Using an electric mixer, beat butter with sugars, eggs, and vanilla.
4. In a small bowl, combine flour, cinnamon, baking powder, baking soda, and salt.
5. Mix in 1 cup of the apple puree.  Add in the flour mixture.  Mix in a second cup of the apple puree.
6. Divide batter evenly among three pans.  Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.  Let cakes cool on a wire rack.

Apple Compote:

1. Peel, core, and dice Granny Smith apples; add to a bowl.  Toss apples in brown sugar, cinnamon, and nutmeg.  Add to a pan with butter and water.  Cook over low-medium heat until apples are soft.  Let cool.

Frosting:

1. Using an electric mixer, beat together butter, powdered sugar, cinnamon, nutmeg, cardamom, and cloves.  Make sure to beat in powdered sugar one cup at a time.  If the frosting is too thick, you can add some milk.

Salted Caramel:

1. Place sugar in a saucepan over medium heat, whisking constantly.  Sugar will begin to clump, melt, and turn a medium-amber color.  When all the sugar clumps have melted, add the cubed butter, whisking until incorporated.  Remove from heat and whisk in heavy whipping cream.  Stir in 1 teaspoon salt.

Assembly:

1. Level cake tops using a leveler or a large serrated knife.
2. Frost the top of the first layer and add 1/2 cup cinnamon apples.  Add the next layer.
3. Repeat the previous step.
4. Frost the tops and sides of the cake.
5. Drizzle salted caramel along the top and down the sides of the cake.

*Salted Caramel recipe from Sally’s Baking Addiction.

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