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miss brown caramel apple cake

Easy Miss Brown Caramel Apple Cake Recipe!

This dessert features layers of moist, spiced cake studded with tender apple pieces, all enrobed in a luscious caramel sauce. It promises a delightful blend of autumnal flavors and textures that evoke comfort and warmth. The recipe balances the sweetness of caramel with the tartness of apples and the gentle spice notes in the cake itself.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Baking, Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Equipment

  • 9x13 inch Baking Pan
  • Mixing Bowls (various sizes)
  • Measuring cups and spoons
  • Whisk
  • Rubber Spatula
  • Electric mixer (stand or hand mixer)
  • Saucepan
  • Wire Rack
  • Paring Knife and Cutting Board
  • Wooden Skewer or Toothpick

Ingredients
  

  • For the Cake:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3 cups peeled and diced apples such as Granny Smith or Honeycrisp
  • For the Caramel Sauce:
  • 1 cup 2 sticks unsalted butter
  • 2 cups packed brown sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions
 

  • Step 1: Prepare the Apples: Peel, core, and dice the apples into roughly 1/2-inch pieces. A consistent size will ensure even distribution and baking throughout the cake. Set aside.
  • Step 2: Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Thoroughly combining these ingredients ensures even distribution and a consistent texture in the baked cake.
  • Step 3: Cream Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a tender cake. A stand mixer or hand mixer can be used for this process.
  • Step 4: Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Ensuring each egg is fully incorporated before adding the next will result in a smooth and emulsified batter.
  • Step 5: Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can develop the gluten in the flour, leading to a tough cake.
  • Step 6: Fold in Apples: Gently fold the diced apples into the batter until evenly distributed. Care should be taken not to overmix at this stage, to prevent the apples from breaking down and releasing too much moisture into the batter.
  • Step 7: Prepare the Pan: Grease and flour a 9x13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal of the baked cake.
  • Step 8: Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake in a preheated oven at 350F (175C) for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  • Step 9: Prepare the Caramel Sauce: While the cake is baking, prepare the caramel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved.
  • Step 10: Add Heavy Cream and Vanilla: Gradually stir in the heavy cream, being careful as the mixture may bubble up. Bring to a simmer and cook, stirring occasionally, for 5-7 minutes, or until the sauce has thickened slightly. Remove from heat and stir in the vanilla extract and salt.
  • Step 11: Assemble the Cake: Once the cake has cooled completely, drizzle the caramel sauce evenly over the top. Allow the caramel to set slightly before slicing and serving.
  • Optional Tips and Substitutions: For a richer flavor, use dark brown sugar in the caramel sauce. Pecans or walnuts can be added to the cake batter or sprinkled over the caramel topping for added crunch. For a dairy-free version, substitute the butter with a plant-based butter alternative and the buttermilk and heavy cream with their respective dairy-free counterparts.

Notes

Variations

  • Ingredient Swaps:
    • Use different types of apples, such as Fuji or Braeburn, for varying levels of sweetness and tartness.
    • Substitute all-purpose flour with a gluten-free blend for a gluten-free version.
    • Replace buttermilk with a mixture of milk and lemon juice or vinegar.
    • Swap brown sugar with coconut sugar for a lower glycemic index option.
  • Regional Twists:
    • Add bourbon to the caramel sauce for a Southern-inspired flavor.
    • Incorporate cardamom or star anise into the spice blend for a Middle Eastern flair.
    • Use maple syrup instead of some of the sugar for a New England twist.
  • Dietary Adjustments:
    • Make a vegan version by using plant-based butter, milk, and egg substitutes. A flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) can replace each egg.
    • Reduce the sugar content by using a sugar substitute or reducing the amount of sugar in both the cake and the caramel sauce.
    • Add chopped nuts (pecans, walnuts) for added texture and healthy fats.

Serving Suggestions

The Miss Brown Caramel Apple Cake is versatile and can be served in various settings. It is excellent warm or at room temperature, making it suitable for both formal and casual occasions.
  • Holiday Gatherings: Serve as a centerpiece dessert for Thanksgiving or Christmas.
  • Afternoon Treat: Enjoy a slice with a cup of coffee or tea.
  • Dessert Pairing: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an enhanced experience.
  • Elegant Presentation: Drizzle extra caramel sauce and sprinkle with sea salt for a sophisticated touch.

Storage Tips

  • Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. This helps maintain the cake’s moisture.
  • Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to 5 days. Refrigeration may slightly dry out the cake, so it’s best to bring it to room temperature before serving.
  • Freezing: The cake can be frozen for up to 2 months. Wrap individual slices tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

  • Question 1: Can I use a different type of apple?
    Answer: Yes, various apple varieties can be used depending on personal preference. Granny Smith apples provide a tart flavor, while Honeycrisp apples offer a balance of sweetness and tartness.
  • Question 2: How do I prevent the cake from becoming too dry?
    Answer: Ensure accurate measurement of ingredients, avoid overbaking, and store the cake properly in an airtight container to maintain moisture.
  • Question 3: Can I make the caramel sauce ahead of time?
    Answer: Yes, the caramel sauce can be made ahead of time and stored in the refrigerator. Reheat gently before drizzling over the cake.
  • Question 4: What if I don’t have buttermilk?
    Answer: Buttermilk can be substituted by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Keyword Apple Cake, Caramel, Christmas, Comfort Food, Fall, Spiced Cake, Thanksgiving