This cake was on the Baked Sunday Mornings schedule a while ago but I didn’t make it. It’s the only week I’ve missed the bake-along for the group, so like the type-A that I am, I was compelled to make it up.
I was really tempted to make cupcakes like several in the group did, but since I finally have three 8″ cake pans I wasn’t going to do anything but a damn 3-layer cake.
The cake itself is ultra-moist and dense, and not too sweet. It’s got applesauce in it – I just used store-bought, but it’s not hard to make your own for the cake, either.
The buttercream is the terrific Baked buttercream – stable, creamy, light. I had no issues with curdling this time. A bit of caramel sauce is mixed in to the buttercream just before spreading it on the cake, and it pairs great with the cake.
To get the recipe for the cake, find it at Cupcakes Take the Cake.
Baked Explorations, p. 138)
very nicely done! it looks perfect!
I really liked this caramel apple cake, thanks for reminding me that I need to make it again. I also looked at your maple cupcakes and laughed that your hubby also really likes maple…must be a man thing. All looks so good…you are a really good baker.
Picture perfect, Sheri! We loved this cake!
Looks wonderful! I haven’t tried this recipe yet….this makes me want to!
Too funny, Sheri! Good for you for using those 8″ pans! :) Your cake looks beautiful!
Such a beautiful cake — your frosting looks perfect, and so does your caramel on top!
Great Job! I will need to add an additional 8 inch pan to my collection so I can make this cake!