Chocolate Job

An Apple Cake

Apple pie! This is one of the most popular cakes in the world! Give it a try!

Instructions how to make this cake

1. Add 3/4 cup of butter to a pot and cook over medium low heat stirring occasionally until the milk solids in the butter caramelize and darken. Be careful of splatters! Once the butter has darkened transfer to a bowl and chill until almost solid. The brown butter will be slow to cool and thicken back up so make sure to do this step in advance. Follow the tips above for perfect caramel that won’t crystalize.

2. To make the caramel add brown sugar, cream, butter and salt to a small pot over medium-low heat and whisk until the mixture almost dissolves, leave it alone until it bubbles and thickens, although you can wash the side down with a wet pastry brush. Remove from heat and stir in the vanilla, transfer so a bowl and set aside to cool completely.

3. Sift the flour, sugar, baking soda, salt and spices into a large bowl. Whisk together and set aside.

4. Add the yogurt, eggs, melted coconut oil, vegetable oil, and vanilla into a medium bowl and whisk together.

5. Peel, core and chop enough apples to have about 2 cups. Set aside and if desired squeeze the juice of half a lemon onto the apple pieces. It won’t matter if the apples brown while exposed to the air but I like the acid from the lemon juice for some contrast.

6. Add the wet ingredients to the dry and mix to combine using a spatula to fold the very thick mixture together.

7. Add the apples into the batter and fold to incorporate. Your batter will seem quite thick but don’t worry!

8. Distribute the batter between 3 six inch pans and Bake at 350F for about 40 minutes. I’ve also made this same recipe with 4 six inch pans and it works nicely as well.

9. While the cake bakes it’s time to make the buttercream. Add the room temp (partially solidified) brown butter you made in step 1 to a stand mixer fitted with a paddle attachment. Add salt and half the confectioners’ sugar and mix on low for about a minute.

10. Add the remaining powdered sugar, and vanilla then mix on low. Drizzle in cream until desired consistency is reached. Transfer buttercream and caramel from step 2 to piping bags and snip the tips off.

11. Pipe buttercream onto the first layer. Drizzle caramel, then add the second layer on top.

12. Pipe buttercream and caramel onto the second layer, add the third and cover in a thin layer of buttercream.

13. Smooth the buttercream out using a bench scraper, and or an offset spatula. I scraped away most of the buttercream for a semi-naked look but you can leave more on if you’re a frosting person.

14. Pipe caramel onto the top and give a quick smooth with a knife or offset spatula. Don’t pipe to much as the caramel drips will slowly descend down the cake for a while.

A few extra tips

  • Don’t stir! After the sugar has dissolved you don’t need to stir as it can cause crystals to form and ruin that silky consistency.
  • DO brush the side of the pot down with a wet pastry brush. This will help prevent those pesky crystals from forming.
  • Watch the color carefully taking the sugar to a deep amber color gives a wonderful flavor but going too dark will make a bitter caramel and that sugar will go from perfect to burnt in an instant!
  • Use room temperature butter and cream.
  • Caramel keeps for a while in the fridge so you can make this part ahead of time or make a big batch and save some for ice cream, coffee drinks and snacking!
  • When adding salt dip your a spoon in, let the caramel cool a bit then taste and add more salt if needed. Be careful that sugar is HOT. You can also sprinkle more salt on at the end for a finishing touch!

Author of video content: Preppy Kitchen