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Caramel Apple Cinnamon Cake Recipe

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This recipe for Caramel Apple Cinnamon Cake, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Devin Fagan


2/3 c. brown sugar
2 tsp. cinnamon
1 c. butter, room temperature
1 1/2 c. sugar
2 eggs
3 tsp. vanilla
3 c. flour
3 1/2 tsp. baking powder
1 c. milk, room temperature
2 apples, peeled and finely chopped

1/4 c. unsalted butter, room temperature
1/4 tsp. vanilla
2 tsp. cinnamon
1 c. powdered sugar
1 -2 T. heavy whipping cream
Carmel for drizzling

Preheat oven to 350 F. Prepare two 8-inch round cake pans with either baking spray or line with parchment. Mix brown sugar and cinnamon together in a bowl. Set aside. (Maybe sprinkle a little on your buttered toast for a treat!) Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. Beat in eggs, 1 at a time, until incorporated. Add vanilla extract. Once incorporated remove bowl from mixer.
Sift flour and baking powder together in a bowl then stir into creamed butter mixture by hand. Mix milk into batter until smooth. You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or 1/4 of your total batter) into one of the prepared cake pans; add 1/4 of the apples and 1/4 of the brown sugar mixture. Lightly pat apple mixture into batter. Gently pour another 1 1/2 cups of batter over apple layer; top with another 1/4 of the apples and brown sugar mixture. Lightly pat apples into batter. Repeat this with remaining batter and brown sugar/apple mixture in other cake pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes.

Add butter, vanilla, cinnamon, confectioners sugar and 1 tablespoon in heavy cream to stand mixer fitted with paddle attachment. (You can also use a hand held mixer.) Turn mixer on slow to incorporate all ingredients. If frosting seems too thick add remaining heavy cream. Turn mixer on high and mix for 1-2 minutes or until frosting is lighter and fluffier. (You want frosting to be a spreadable consistency.)

Place first layer of cake on cake stand. Drizzle with up to 3 tablespoons of caramel. Cover layer in all of your frosting. (Should be about 1 cup) Place other layer of cake on top and drizzle with up to 3 tablespoons of caramel. Cake should be served immediately.
Refrigerate covered for up to 3 days.




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