Cinnamon Cake with Spiced Apple Filling and Salted Caramel Buttercream

I got this idea from a cake we saw made on Sugar Rush on Netflix. B said it sounded like a really good combination. I made notes and looked for recipes to use. Of course, I did my own spin on things, but I think it turned out really well.

This cake ended up being a 2-day process. I made the apples on Saturday. I cut up the apples, added brown sugar, cardamom, cinnamon, and nutmeg. Cooked them on the stove until the moisture was out. Let those cool and held onto them for the cake.

This morning, I baked the cinnamon cake before I met my friend for lunch in Sai Kung. I used half cinnamon and half cardamom.

After lunch, I made the salted caramel sauce. I had to let that cool to be able to put it in the buttercream frosting. I don’t use a recipe for the frosting. I sort of just eyeball that one. It’s super easy to make, so measuring it doesn’t make sense. It’s just unsalted butter, icing sugar, and (in this case) salted caramel sauce.

I think this was a way easier caramel recipe than I’ve used before. I always struggled not to have the caramel too hard. This time, it came out so much easier.

After everything was ready, I cut the cake into layers, put a thin layer of frosting and a border to hold the apples in. I put apples in the middle. Stacked the next layer and frosted. The cake went in the fridge to give the frosting a chance to set. Then I decorated it.

No fancy decorating skills this time. Still, it looks okay.

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