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To make this Bakery-Style Salted Caramel Apple Cake, gather the following: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ¾ cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 3 large eggs - 1 teaspoon pure vanilla extract - 1 cup buttermilk, at room temperature - 3 cups Granny Smith apples, peeled and diced - 1 cup salted caramel sauce - Flaky sea salt for garnish If you need substitutions, here are some ideas: - Flour: Use whole wheat flour for a heartier texture. - Butter: Coconut oil works well if you want a dairy-free cake. - Brown Sugar: You can use coconut sugar for a different flavor profile. - Buttermilk: Mix milk with lemon juice or vinegar for a quick substitute. - Apples: Try Honeycrisp or Fuji apples for a sweeter taste. Choosing apples is key to great flavor. Here are some tips: - Look for firmness: Pick apples that feel hard. Soft apples may be overripe. - Check for blemishes: Avoid apples with bruises or dark spots. - Choose tart varieties: Granny Smith apples add the perfect balance to sweet cake. - Smell them: Fresh apples have a nice, fruity scent. If they smell off, pass on them. Start by preheating your oven to 350°F (175°C). Grab a 9x13 inch baking pan. Grease it with butter. Dust it with flour, or use parchment paper. This helps the cake come out easily after baking. In a medium bowl, combine 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk these dry ingredients together until they are mixed well. Set this bowl aside for now. In a large bowl, cream together ¾ cup of softened unsalted butter, 1 cup of packed brown sugar, and ½ cup of granulated sugar. Use an electric mixer on medium speed for about 5 minutes. You want this mix to be light and fluffy. Then, add 3 large eggs one at a time. Mix well after each egg. Stir in 1 teaspoon of pure vanilla extract. Gradually add the dry mix from the first bowl into the wet mix. Alternate it with 1 cup of room temperature buttermilk. Start and end with the flour mix. Mix until just combined. Be gentle to avoid overmixing. Next, fold in 3 cups of diced Granny Smith apples. Pour half of the batter into the prepared pan. Drizzle half of the 1 cup of salted caramel sauce on top. Spread the rest of the batter over this layer. Drizzle the remaining caramel sauce on top. Use a knife or toothpick to swirl the caramel into the batter. Place the pan in the oven and bake for 40-45 minutes. Check with a toothpick; it should come out clean. Let the cake cool in the pan for 15 minutes. Then, move it to a wire rack to cool completely. Once cool, drizzle more salted caramel on top. Add flaky sea salt for a tasty finish. Enjoy your cake! To get a soft and fluffy cake, remember to cream your butter and sugars well. Beat them together for at least five minutes. This step adds air, making your cake rise better. Use room temperature butter, as it mixes easier. When adding dry and wet ingredients, mix just until combined. Overmixing can make your cake dense. You can adjust the flavor of the caramel sauce easily. If you want it sweeter, add more sugar to the sauce. Heat the sauce gently in a pan. Stir in a little brown sugar or honey. For extra saltiness, sprinkle in more flaky sea salt. Taste as you go. If your cake sinks in the middle, it may be underbaked. Always check with a toothpick. If it comes out wet, give it more time in the oven. If your cake is too dry, you might have overbaked it. To fix this, keep an eye on your baking time. Each oven is different. Lastly, if your cake sticks to the pan, make sure to grease and flour it well before pouring in the batter. {{image_4}} You can make this cake gluten-free. Use a gluten-free flour mix instead of all-purpose flour. Make sure it has xanthan gum for structure. The texture will still be soft and moist, just like the original. You may need to check the baking time. It could be a few minutes longer. To create a vegan version, swap out the eggs. Use flax eggs instead. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Substitute the buttermilk with almond milk mixed with vinegar. For butter, use vegan butter or coconut oil. This will give you a rich, plant-based cake. You can add other fruits to this cake. Pears work great with the caramel flavor. You can also try berries, like blueberries or raspberries. For a fun twist, mix in some chopped nuts for crunch. Each fruit will add a new layer of flavor to your cake. To keep your salted caramel apple cake fresh, store it in an airtight container. Place parchment paper between the cake and the lid to avoid sticking. Keep it at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat your cake, slice it into pieces. Place the slices on a microwave-safe plate. Heat each slice for about 10-15 seconds. Check if it's warm enough. For a crispy edge, use an oven. Preheat it to 350°F (175°C) and bake for about 5-7 minutes. Freezing is a great way to save your cake. First, let it cool completely. Then, wrap the whole cake or slices in plastic wrap. Place it in a freezer-safe bag. Label it with the date. You can freeze it for up to three months. To enjoy, thaw it overnight in the fridge before serving. Yes, you can use other types of apples. Some good choices are Honeycrisp, Fuji, or Braeburn. Each type has its own flavor and sweetness. Granny Smith apples are tart, which adds a nice contrast. Using a mix of sweet and tart apples gives the cake depth. Experiment to find your favorite blend! To make your cake moister, try these tips: - Add an extra egg. Eggs help bind and add moisture. - Use full-fat buttermilk. It adds creaminess and flavor. - Do not overmix the batter. This can make the cake dense. - Bake just until done. The toothpick should come out clean, but not dry. These small changes can make a big difference! Yes, you can make the cake ahead of time. Bake it and let it cool completely. Wrap it well in plastic wrap or foil. Store it at room temperature for up to two days. You can also freeze it for longer storage. Just remember to thaw it in the fridge before serving. This way, you can enjoy the cake whenever you want! In this blog post, I shared key ingredients and how to choose the best apples. I outlined step-by-step baking techniques and provided tips for perfect texture. I also discussed variations, such as gluten-free and vegan options. Finally, I offered storage tips and answered common questions. By following these guidelines, you can create a delicious apple cake every time. Enjoy your baking journey!

Bakery-Style Salted Caramel Apple Cake

Indulge in the heavenly flavors of Bakery-Style Salted Caramel Apple Cake that brings the perfect blend of sweet and savory to your dessert table! This delightful cake combines tender apples and rich salted caramel for a treat that's sure to impress. With easy-to-follow steps and simple ingredients, you can create this show-stopping dessert at home. Click through for the full recipe and elevate your baking game today!
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¾ cup unsalted butter, softened at room temperature

1 cup firmly packed brown sugar

½ cup granulated sugar

3 large eggs

1 teaspoon pure vanilla extract

1 cup buttermilk, room temperature

3 cups Granny Smith apples, peeled, cored, and diced

1 cup store-bought salted caramel sauce

Flaky sea salt, for garnishing

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it with butter and dusting it with flour or lining it with parchment paper for easy release.

    In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk them together until they are evenly mixed; set this dry mixture aside.

      In a large mixing bowl, cream the softened unsalted butter, packed brown sugar, and granulated sugar together using an electric mixer on medium speed, beating for about 5 minutes until the mixture is light and fluffy.

        Add the eggs to the creamed mixture one at a time, making sure to mix thoroughly after each addition. Next, stir in the pure vanilla extract until well incorporated.

          Gradually incorporate the dry ingredients into the wet mixture, alternating with the buttermilk. Start and finish with the flour mixture, mixing until just combined. Be careful not to overmix.

            Gently fold in the diced Granny Smith apples, ensuring they are evenly distributed throughout the batter.

              Pour half of the batter into the prepared baking pan. Drizzle half of the salted caramel sauce over the surface of this layer. Spread the remaining batter on top, then drizzle the rest of the salted caramel sauce over it.

                With a knife or toothpick, carefully swirl the caramel into the batter to create a beautiful marbled effect.

                  Place the baking pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

                    Once baked, let the cake cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely.

                      When the cake has cooled, generously drizzle additional salted caramel on top and sprinkle with flaky sea salt to add a savory finish.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 slices

                          - Presentation Tips: Slice the cooled cake into squares and arrange them on decorative serving plates. For an extra indulgent touch, top each slice with a scoop of creamy vanilla ice cream and a drizzle of additional salted caramel sauce! Enjoy your delicious masterpiece!