Fresh Apple Cake With Caramel Buttercream Frosting
A moist fresh apple cake that's full of warm fall spices! Layers of Honeycrisp apples complemented by cinnamon and nutmeg.
Servings: servings
Ingredients
- 8 tablespoons salted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 2 ½ pounds Honeycrisp apples, peeled and sliced into ¼-inch wedges
- 1 cup roasted pecans, chopped (divided)
- 1 pinch ground cloves
- confectioners sugar, (optional)
- caramel buttercream frosting, (optional)
Instructions
- Adjust oven rack to lower-middle position; heat oven to 350℉. Lightly grease a 13x9-inch baking pan.
- In a large mixing bowl, whisk together melted butter, sugar, eggs and vanilla extract.
- In a medium mixing bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg, and cloves.
- Gradually add the dry mixture to the wet mixture, stirring well until incorporated. The batter will be very thick, almost cookie dough-like. Stir in ¾ cup toasted chopped pecans and sliced apples.
- Spread the batter in the baking pan, and bake at 350℉ for 45 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for at least 45 minutes. Dust with confectioners sugar before serving. For a more decadent cake, top with caramel buttercream frosting and reserved toasted chopped pecans.
Nutrition
Serving: 1slice (no frosting) | Calories: 397kcal | Carbohydrates: 64g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 262mg | Potassium: 177mg | Fiber: 4g | Sugar: 44g | Vitamin A: 336IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg
