Apple Pie Stuffed Salted Caramel Cake
Two Tasty desserts. one Delicious idea.
When I came across this delicious idea I couldn’t get it out of my mind. The version I found online had the audacity to make this a triple layered cake — three different pies stuffed into three different cakes and then stacked sky high. You could say I chickened out, but I thought it best to ‘start small’ with just one pie/cake combo.
I won’t lie — this was definitely a labour-intensive concoction that took two days to fully bring together, but the end result was well worth it. I might skip the extra caramel on top next time to let the buttercream and walnuts come through stronger, but it made for an incredible presentation. Otherwise, the flavours came together perfectly — salty caramel, tart apples, and nutty walnuts — it doesn’t get any better! - CFG
Ingredients:
For the Apple Pie
1 pastry crust for a 9” double crust pie
4 large Granny Smith apples
3 tbsp all-purpose flour
3/4 cup white sugar
3/4 cup packed brown sugar
3/4 cup butter
1/4 cup plus 2 tbsp water
For the Salted Caramel Cake
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup butter (at room temperature)
1 cup granulated sugar
3 large eggs (at room temperature)
1 1/2 tsp vanilla extract
1/2 cup caramel (at room temperature); I use Eagle Brand dulce de leche
1 cup milk (at room temperature)
For the Buttercream Topping
3 large egg whites
3/4 cups brown sugar, packed
1 cup butter (at room temperature), cubed
1/2 cup caramel (at room temperature)
salt for caramel; start with 1/4 tsp and add to taste
1/2 cup chopped walnuts
Directions:
Bake one Brown Sugar Glazed Apple pie. Click here for recipe directions.
Preheat oven to 350°F. Grease and flour an 11” springform pan.
In a medium bowl, combine 2 1/4 cups flour, 2 1/4 tsp baking powder, and 3/4 tsp salt. Set aside.
Using a stand/hand mixer, combine In the bowl of a stand mixer combine 3/4 cup butter and 1 cup of granulated sugar. Beat on medium for 2-3 minutes.
Add 3 eggs one at a time, fully mixing after each egg is added. Add 1.5 tsp of vanilla extract and 1/2 cup of caramel and mix until fully blended.
Add one third of the flour mixture, then half of the milk and fully blend.
Repeat the process by adding the second third of the flour mixture, the remaining milk, and the final third portion of flour. Fully blend after each addition.
Spread a layer of cake batter batter evenly onto the bottom of the springform pan. Quickly turn the springform pan onto the apple pie and then flip it back upright. The pie will be face down in the springform pan and floating on top of a layer of cake batter. Remove the pie plate and then pour the remaining batter over the pie.
Bake your cake for 25-30 minutes or until a toothpick inserted into the edges of the cake comes out clean. (Remember, don’t test the cake in the centre of the pan because you’ll be testing the cooked apple pie in the middle.)
Let the cake cool completely inside the springform and chill for 1-2 hours.
Prepare the buttercream frosting with a stand/hand mixer by blending 3 large egg whites with 3/4 cup brown sugar. Mix until fully blended.
Add in 1 cup of butter in 1” cubes until fully incorporated and smooth. Pour in 1/2 cup of caramel and incorporate into mixture until smooth. Add in 1/4 tsp salt. Add more to taste as preferred.
Chill the buttercream mixture for ~ 1 hour.
Remove cake and buttercream from fridge. If needed, place the buttercream in the microwave for 15-20 seconds to soften before icing the cake.
Finely chop 1/2 cup of chopped walnuts and sprinkle over the top of the cake.
Serve and enjoy!
