![Apple caramel cake](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fx3j75o5u%2Fproduction%2F4f095b87e7918a4e205db2f816b375cd81677730-1500x1000.jpg&w=2048&q=75)
Apple caramel cake
14 November 2017
![label](/_next/image?url=%2Fkcals.png&w=96&q=75)
607
calories
![label](/_next/image?url=%2Fpreptime.png&w=96&q=75)
60
mins
![label](/_next/image?url=%2Fserving.png&w=96&q=75)
14
servings
Ingredients
Cake:
- 390g flour
- 200g sugar
- 1 tsp baking soda
- 3 eggs
- 180ml vegetable oil
- 150g canned caramel (dulce de leche)
- 100g walnuts, roughly chopped
- 400g apples, shredded
Frosting:
- 450g canned caramel (dulce de leche)
- 200g butter, softened
Method
- Preheat the oven to 180C. Grease three 20cm round pans and line bottoms with a baking paper. If you have only one round pan, just use it three times.
- In a bowl whisk together eggs with sugar, oil, and caramel. Add flour and baking soda. Mix until smooth. Add walnuts and apples, mix until everything is incorporated.
- Divide the batter evenly between pans, bake for 30 minutes, until the wooden pick inserted in the middle comes out clean. Let the layers cool completely before assembling.
- For the cream, beat butter until light and fluffy for about 3 minutes. Add caramel and beat until smooth.
- Spread 1/4 of cream on a first layer. Top with the second layer. Spread another 1/4 of cream. Place the third layer on top and spread the thick layer of the rest 1/2 of cream on top and the sides of the cake. Then dab with a spatula or a back of the spoon to create a texture.
Incredibly moist and flavourful apple caramel cake!
![](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fx3j75o5u%2Fproduction%2Fb2f05d47e37273abc7b691e49f74691edb9ef8d6-533x800.jpg&w=1080&q=75)
![](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fx3j75o5u%2Fproduction%2Fd2421dd83535a64a06bbf8a17f985c0cb6bc320f-533x800.jpg&w=1080&q=75)