Salted caramel is kind of a big deal for my family as we are from Brittany, where salted caramel is just above anything else!
I already made this cake twice, because my family loved it so much. And as I told you before and you may or may not recall, they are particularly difficult to please. I just changed a few thing on my cake recipe to add more caramel flavor and instead of simply frost it with a store-bought frosting I added a little personal touch.
I take off some sugar to add some of the butterscotch golden syrup that I found on the Isle of Jersey instead, to enhance the caramel flavor and it worked very well. As for the frosting, I have to confess that I am a bit ashamed: I usually do everything on my baked goods or almost. I am sure you agree sometimes you just don’t have time, you want to try something that isn’t yours or simply…too lazy.
But the thing is, I am from Brittany annnnd I do not make my homemade salted caramel. Not yet. Well, I did once; where I made a gorgeous salted caramel pie.
The frosting is still delicious, and with the homemade cake and apple spread you can clearly say it is homemade!
Salted caramel cake
A light, caramel-flavor cake with apples
- (150 g) flour
- ½ tsp baking powder
- (75 g) butter
- (100 g) brown sugar
- (45 g) granulated sugar
- (15 g) golden syrup [use butterscotch golden syrup for more caramel flavor]
- 1 egg
- ½ tsp vanilla essence
- (150 ml g) buttermilk
- 2 apples
- (5 g) cornstarch
- (10 g) golden syrup
For the frosting:
- (100 g) store-bought salted caramel frosting or salted caramel
- (50 g) cream cheese
DirectionsPreheat the oven at 350°F (180°C) and Grease two 7″ round pans with butter, line base with baking paper.
- Whisk the flour, and baking powder together. Set aside.
- In a medium bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg, golden syrup and vanilla extract, and almond extract. Beat on medium-high speed until combined.
- Add tthe dry ingredients in two additions alternating with the buttermilk until fully incorporated.
- Pour batter evenly into cake pans.
- Bake for around 40 minutes or until the cakes are baked through. Insert a toothpick at the center of the cake (for the edges may be baked but not the center) to test for doneness. Let cool for 45 min.
- MEANWHILE, prepare the apples: Core, peel, and slice them in small cubes.
- In a saucepan, pour about 1 inch of water and add the apples. sprinkle them lightly with cornstarch and add the golden syrup.Mix everything together with a large spoon.
- In medium heat, cook for 30 min and let sit.
- For the frosting: Beat the caramel frosting or cream cheese together until light and fluffy.
- ASSEMBLE the cake: Put one layer on a plate and cover it with the apples -who ought to be sticky thanks to the golden syrup- and create an even layer. Top with the second cake layer and then spread with the frosting. You can decorate it by dusting only a half of a cookie on it. If not eaten immediately, you can keep it in the fridge.
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