This Caramel Harvest Apple Cake is a perfect fall dessert! This is a caramel cake with a fresh apple mixture baked in, and topped with a whipped cream cheese icing, then drizzled with caramel sauce. Oh my.
Make the caramel sauce first so it has time to cool to room temperature.
In a sauce pan melt the butter, then add the brown sugar and whipping cream.
Stir over low heat until the sauce thickens.
Set aside to cool (or put it in the fridge to cook quickly).
Peel and cut up the apples into small chunks (about 1cm cubes).
Add sugar and cinnamon to the apples, and mix well.
Let rest for at least 15 minutes, stirring often so the sugar turns kind of syrupy.
Set aside, it’s time to make the cake batter.
Prepare a Bundt pan with butter and flour, or a cooking spray like Pam. Set aside.
In a mixer beat butter and sugar until fluffy.
Add eggs one at a time. Mix well.
In a separate bowl combine flour and baking powder.
To the butter mixture, add the flour mix in 3 parts, alternating with the milk. So add 1/3 of the flour mix, half of the milk, 1/3 of the flour mix, the rest of the milk, the rest of the flour. Mix well.
Add 1/4 to 1/3 cup of the cooled caramel sauce. Mix well.
Put half of the cake batter into the Bundt pan, covering the bottom of the pan.
Give the apple mixture one final stir, and add to the cake in a layer covering the first layer of batter.
Cover the apples with the other half of the batter.
Bake in a preheated 350 degree oven for 45 minutes, or until an inserted toothpick comes out clean.
Set the cake aside to cool for at least 10 minutes, then remove from the pan onto a serving plate.
Whipped Cream Cheese Frosting
Whip the whipping cream into stiff peaks. Set aside.
In a separate bowl beat cream cheese, icing sugar and vanilla until smooth.
Then fold together the whipped cream and cream cheese mix.
Putting the Caramel Cake all together:
After you have removed the caramel cake from the pan, wait until the cake has cooled before serving or icing.
The frosting recipe makes a lot of frosting, so you could cut the amount in half. I think the icing should actually be used only as a compliment to the cake, as too much overpowers the caramel flavour. You can ice the cake with it, or serve it in dollops on top of slices of the cake.
Then drizzle the cake with some of the remaining caramel sauce!