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Apple cardamom cake with caramel pecan butter frosting is the perfect fall cake and is made by combining all your favourite fall flavours together. | aheadofthyme.com

Apple Cardamom Cake with Caramel Pecan Butter Frosting


  • Author:
  • Prep Time: 30 min
  • Cook Time: 35 min
  • Total Time: 1 hour 5 minutes
  • Yield: 1 cake with 3 layers
  • Category: Dessert

Description

Apple cardamom cake with caramel pecan butter frosting is the perfect fall cake and is made by combining all your favourite fall flavours together.


Ingredients

Cake:

  • 3 cups of purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 3 eggs
  • 1 and 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1 cup corn oil or vegetable oil
  • 2/3 cup of sour cream
  • 2 cups grated apples, drained (approx. 5-6 medium sized apples)
  • 1 cup of chopped and roasted pecans

Caramel: 

  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/2 cup butter
  • pinch of salt

Butter Frosting:

  • 2 and 1/2 cups unsalted butter, softened to room temperature
  • 1 cup sugar
  • 1 (14 oz.) can condensed milk (or dulce de leche)
  • 1 teaspoon cinnamon
  • 2-3 tablespoons caramel (see above for recipe)

Instructions

Cake:

  1. Preheat oven to 375 F.
  2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon and cardamom. Set aside.
  3. In another large bowl, beat the eggs and sugar together with a hand mixer until the mixture turns a light yellow colour. Continue beating while slowly adding brown sugar, oil and sour cream until fully combined.
  4. Slowly add in the dry ingredients and continue beating. Add in apples and beat until combined.
  5. Grease and flour three 8-inch cake pans. Divide the batter among the cake pans. Bake for 30-35 minutes until brown. Check if it is ready with a toothpick (must come out clean).
  6. Allow layers to cool completely.

Caramel:

  1. Preheat the cream. It must be hot when you add it to the caramel otherwise it may create a little explosion and cause burns! 
  2. Gradually melt down the sugar in a medium saucepan over medium heat. Important: add a little bit in a time. Watch the sugar to make sure that it does not get burnt.
  3. Slowly add butter while stirring the mixture. Add the pre-heated cream and a pinch of salt.

Butter Frosting:

  1. In a medium mixing bowl, beat butter for a few minutes and slowly add sugar until the mixture is light and fluffy. Continue to beat while gradually adding condensed milk.
  2. Add cinnamon and caramel and beat the mixture for another minute.

Assembly: 

  1. If the cakes are rounded on top, even with a knife or a cake sting.
  2. Put the first layer on a cake stand. Spread frosting on the first layer. Top the frosting with some pecans.
  3. Put the second layer upside down and spread some caramel. Flip it on top of the first layer and repeat the procedure with frosting, pecans and caramel.
  4. Spread the frosting all over the cake. Put the cake in the fridge before decoration.
  5. Pipe the rest of the frosting on top of the cake using Wilton 6B open star tip, sprinkle with pecans and top with some caramel.

Notes

  • Plan additional time for assembling the cake and decorating.