Ingredients for Cake
- 3 cups all-purpose flour 360g
- 2 tsp ground cinnamon 4.6g
- 1/2 tsp ginger 0.9g
- 1/2 tsp nutmeg 1g
- 1/2 tsp allspice 1g
- 1 Pinch ground cloves
- 1 tsp vanilla 4.9mL
- 1 tsp baking soda 4.6g
- 1 tsp salt 6.3g
- 1/2 cup coconut oil 118.2mL melted
- 1/4 cup vegetable oil 59mL
- 1/4 cup plain yogurt 59mL
- 1.5 cups sugar 192g
- 3 large eggs
- 3 to 4 apples about 2 cups cored and cut into 1/2-inch pieces (3 cups) I prefer honey crisp but many varieties are great.
Ingredients for Buttercream
- 1 pound confectioner's sugar 453.5g
- 3/4 cup room temperature Butter 170g
- 1/3 cup cream 79mL
- 1 tablespoon vanilla extract 14.7g
Ingredients for Caramel
- 1 cup brown sugar 200g
- 5 tablespoons unsalted butter 71g
- 1/2 cup cream or half and half 118.2mL
- 1 tablespoon vanilla extract 14.7g
- 1/2 cup cream or half and half 118.2mL
- 1 Pinch of salt
Instructions
For the Cake:
1. Sift and whisk together the dry ingredients
2. Mix together the wet ingredients until well combined in a large bowl or stand mixer
3. Gradually mix in the dry ingredients until just combined
4. Fold in the apples
5. Divide the mixture evenly into four 6" pans, which have been buttered and floured. (I always use cake strips too)
6. Bake at 350F for approximately 40 minutes or until centers are done.
For the Buttercream:
1. Add 3/4 cup of butter to a pot and cook over medium low heat stirring occasionally until the milk solids in the butter caramelize and darken. Be careful of splatters! Once the butter has darkened transfer to a bowl and chill until almost solid. The brown butter will be slow to cool and thicken back up so make sure to do this step in advance.
2. Cream the butter in a standing mixer fitted with a paddle attachment.
3. Add in the salt and powdered sugar gradually and beat together.
4. Add vanilla and cream until desired consistency is achieved.
For the Caramel:
1. Combine ingredients in small pot.
2. Heat over medium-low heat while whisking
3. Cook for 7-8 minutes until thickened and transfer to a bowl to cool.