Description
This Salted Caramel Apple Crumble Cake is a layered spice cake featuring tender apple filling and a crunchy crumble topping, finished with cream cheese frosting and drizzled with homemade or store-bought salted caramel sauce. The cake layers are moist and spiced with cinnamon, nutmeg, and ginger, perfectly complementing the sweet and salty apple filling. Ideal for fall gatherings and special occasions, this cake offers a delightful combination of textures and flavors with its creamy frosting, fruity filling, and buttery crumble.
Ingredients
Scale
Spice Cake
- Cooking spray
- 3 cups (360 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1 1/4 cups (250 g) packed light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup neutral oil
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 3/4 cup apple cider
- 1/2 cup buttermilk
Apple Filling
- 4 Tbsp unsalted butter
- 3 Granny Smith apples, peeled, cut into 1″ cubes
- 1/2 cup (105 g) packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 tsp cornstarch
- 2 tsp water (for cornstarch slurry)
Crumble
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 cup (100 g) packed light brown sugar
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
Assembly
- 2 batches cream cheese frosting
- 3/4 cup homemade or store-bought salted caramel sauce, divided
Instructions
- Prepare Cake Pans and Oven: Place a rack in the center of the oven and preheat to 350°F (177°C). Grease three 8-inch round cake pans with cooking spray and line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, baking soda, ground ginger, ground nutmeg, and kosher salt until well combined.
- Cream Sugars and Fats: In the bowl of a stand mixer fitted with the paddle attachment, beat the light brown sugar, softened unsalted butter, and granulated sugar on medium-high speed until the mixture is creamy and lightened in color, approximately 2 to 3 minutes. Add the neutral oil and beat until incorporated.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Then add the pure vanilla extract and mix to blend.
- Combine Wet and Dry Ingredients: Add one-third of the dry ingredient mixture and the apple cider to the batter and beat on low speed until just combined. Then add another third of the dry ingredients and the buttermilk and beat until incorporated. Finally, add the remaining dry ingredients and beat just until no dry streaks remain, avoiding overmixing.
- Divide Batter and Bake: Divide the batter evenly among the prepared cake pans, about 465 grams per pan. Bake in the preheated oven for 22 to 28 minutes, or until cakes are risen, springy to the touch, and a tester inserted in the center comes out with moist crumbs. Let the cakes cool completely in their pans before removing.
- Make Apple Filling: In a large pan over medium heat, melt the unsalted butter. Stir in peeled and cubed Granny Smith apples, brown sugar, ground cinnamon, and kosher salt. Bring to a simmer over medium-high heat, then reduce heat to medium and cook, stirring occasionally, until the apples are just tender, about 10 minutes.
- Thicken Filling: In a small bowl, whisk the cornstarch with 2 teaspoons of water to make a slurry. Pour the slurry over the apples, stir to combine, and return to a simmer. Cook until the mixture thickens slightly, about 1 minute more. Remove from heat and let cool completely.
- Prepare Crumble Topping: In a medium bowl, whisk together flour, brown sugar, and kosher salt. Add cold cubed unsalted butter and toss to coat the butter with the flour mixture. Using clean hands, rub and smash the butter into the flour until the mixture resembles coarse cornmeal and holds together in lumps when pressed.
- Freeze and Bake Crumble: Spread the crumble mixture evenly on a parchment-lined baking sheet and freeze for 10 minutes. Preheat oven to 350°F if needed. Bake the crumble from frozen for 10 minutes, then toss with a heatproof spatula to redistribute. Continue baking another 5 to 10 minutes until lightly browned. Let cool completely to crisp before using.
- Assemble Cake – Prepare Frosting and Caramel: If cream cheese frosting is chilled, beat it in the bowl of a stand mixer with paddle attachment on medium-high speed until smooth and pliable, about 30 seconds. Transfer 1 1/2 cups of frosting into a piping bag fitted with a 1-inch round tip. Warm caramel sauce if needed until pourable.
- Level Cake Layers: Using a serrated knife, level the tops of the cooled cakes and discard or enjoy the trimmings.
- Layer Cake – First Layer: Place one cake layer on a serving platter. Spread an even layer of frosting (about 3/4 cup) on top. Pipe a double-stacked ring of frosting around the edge to create a dam for fillings. Fill the center with 1 cup apple filling, sprinkle with 1/2 cup crumble, and drizzle with 2 tablespoons caramel sauce.
- Layer Cake – Second Layer: Place another cake layer on top and repeat the process: spread frosting evenly, pipe a double ring dam, fill with 1 cup apple filling, 1/2 cup crumble, and drizzle 2 tablespoons caramel sauce.
- Top Layer and Crumb Coat: Place the third cake layer on top with the smooth side up. Frost the top and sides of the cake with a thin crumb coat and refrigerate for at least 2 hours or up to overnight. Store remaining frosting in the refrigerator.
- Finish Frosting and Decoration: When ready to serve, beat the remaining frosting until smooth and pliable. Apply a clean layer of frosting over the crumb coat for a smooth finish. Drizzle with the remaining 1/2 cup caramel sauce and top with the remaining crumble for garnish.
Notes
- Cakes can be made 1 day ahead; wrap individually in plastic wrap and refrigerate.
- Apple filling can be prepared 3 days ahead and stored in an airtight container in the refrigerator.
- Crumble topping can be made 1 day ahead; store in an airtight container in the refrigerator.
- Allow cake layers to cool completely before assembling to prevent melting the frosting.
- Use Granny Smith apples for their tartness and firm texture; other firm tart apples can be substituted if needed.
- Make sure to create frosting dams when assembling to keep the apple filling contained within the cake layers.
- For best texture, bake and cool the crumble fully; it crisps as it cools.
- Salty caramel sauce complements the sweetness of the cake and apple filling; adjust caramel quantity to taste.
- Leveling cake layers creates even tiers and a professional finished look.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 480 kcal
- Sugar: 35 g
- Sodium: 190 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
