Apple Spice Cake with Caramel Drizzle

If you are looking for a beautiful cake to make for the fall season, then this "Apple Spice Cake with Caramel Drizzle" recipe is for you. This amazing cake is full of classic fall flavors like apple, spice and caramel, it's moist and delicious, and sure to be a favorite.

With this apple spice cake with caramel drizzle recipe you can make one six inch cake, in one or two layers. Or you can make an 8 inch cake by doing 1 1/2 of the original recipe. In between the apple spice cake layers is some creamy vanilla bean buttercream. A little secret to getting the same amount of buttercream in between each layer of apple spice cake is to measure the buttercream! A 1/4 cup of buttercream won’t be a lot of frosting, so a good amount is normally 1/3 cup or 1/2 cup in between each layer. The ingredients for the caramel drizzle recipe include heavy cream, unsalted butter, salt, vanilla extract, sugar, light corn syrup and water. Place the sugar, corn syrup, and water in a medium pot and heat over medium high heat, swirling occasionally (don’t stir, or the mixture could crystallize!), until the mixture becomes a warm amber color. You can let the sugar get pretty dark, if you prefer a deeper flavor, but you could take it anywhere from a pale golden color to a deep brown.

Apples are a fruit that are often eaten raw. The whole fruit including the skin is suitable for human consumption except for the seeds, which may affect some people. The core is often not eaten and is discarded. Apple varieties bred for raw consumption are termed dessert or table apples. Apples can be canned or juiced. They are milled or pressed to produce apple juice, which may be drunk unfiltered and called apple cider in North America called apple cider. The juice can be fermented to make cider (called hard cider in North America), or apple cider vinegar. Apples are a popular ingredient in many dessert recipes such as apple pie, apple crisp, apple crumble and apple cake. Apples can be eaten stewed or baked, and apples can also be dried and eaten or reconstituted for later use. When apples are cooked, some apple varieties can easily form a puree known as apple sauce. Apples can also be made into apple jelly and apple butter.

Caramel is a beige to dark brown confectionery product made by heating a variety of sugars at the correct temperatures. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around 340 degrees Fahrenheit. As the sugar heats, the molecules break down and re form into compounds with a characteristic color and flavor. A variety of candies, desserts, and confections are made with caramel such as brittles, nougats, pralines, crème brûlée, crème caramel, and caramel apples.

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