18 October, 2021

Pumpkin and Salted caramelised apple cake

Posted in : Cakes on 18th October 2021 by : Ugne Tags: apple; salted caramel; cake; pumpkin; creme cheese

A moist pumpkin cake loaded with autumn flavours and beautiful heart warming spices. This cake is layered with caramelised apples and silky salted caramel cream cheese frosting. It’s the perfect pumpkin recipe to make each fall!

For salted caramel

60ml water

250g granulated sugar

60g/3tbsp light corn syrup

180ml heavy cream, slightly warmed

50g butter, at room temperature, cut into cubes

1 teaspoon fine sea salt

Place water in a high-sided, heavy-bottomed saucepan. Add sugar in a mound in the centre. Drizzle corn syrup on top.
Cover and place over medium-high heat for 5 minutes until mixture starts to bubble. Remove cover and continue to simmer, swirling the pan occasionally to ensure even cooking, until the sugar turns light amber brown in colour. Keep a very close eye on it once it starts to turn golden, as it can go from perfectly caramelized to burnt in an instant if you’re not paying attention.
Add butter and whisk until completely melted and combined.
Remove from heat and add cream and salt. It will steam and sputter quite a bit, just keep whisking until the cream is completely incorporated and caramel is smooth. For a thicker caramel sauce, return to medium heat and let it come to a full boil (it should start boiling again pretty quickly) for 1 minute.
Remove from heat and let cool for 5 minutes.
Pour into heatproof glass jars. Let cool, uncovered, until they are lukewarm to the touch, then cover with an airtight lid and refrigerate until ready to use, up to 2 weeks. Rewarm slightly before serving.

Apple Filling

2-3 Breaburn apples, chopped

2 tsp lemon juice

50g light brown sugar

30g granulated sugar

2 Tbsp cornstarch

1/2 tsp ground cinnamon

pinch ground nutmeg

pinch salt

200ml water

Toss chopped apples and lemon juice in a large bowl, set aside.
In a large saucepan, combine sugars, cornstarch, and spices. Pour in water and whisk. Cook over medium heat until boiling. Cook for 2 minutes, stirring occasionally. Add apples, bring back to a boil. Simmer, stirring occasionally, until tender (10-15mins). Cool completely.

Pumpkin Cake

270g all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1 1/4 teaspoon ground cinnamon

1 1/2 teaspoon pumpkin pie spice

pinch ground cloves

4 large eggs – at room temperature

220ml vegetable oil

1/2 teaspoon vanilla extract

425g pumpkin puree

200g light brown sugar

100g granulated sugar

Preheat oven to 170’C. Grease and line 2 18cm round cake pans. Set aside.
In a medium size bowl whisk the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and cloves. Set aside.
In bowl of your electric mixer, add the eggs, oil, vanilla, pumpkin puree, and sugars. Mix until combined.
With mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just combined. Don’t overmix.
Pour the batter amongst the 2 cake pans. Smooth out the top with a spatula. Bake for 38-40 minutes or until a toothpick inserted in the center comes out clean.
Remove cakes from the oven and allow them to cool on a wire rack for 5 minutes. Turn the cakes out and let them cool completely. Cut each sponge in half horizontally to create 4 layers.

Salted caramel crème cheese frosting

45g Salted Caramel Sauce

170g unsalted butter, room temperature

230g package full-fat cream cheese, softened to room temperature

625g powdered sugar, sifted

1 teaspoon Pure Vanilla Extract

In a large mixing bowl, using a handheld mixer, beat the butter, shortening and cream cheese until smooth and fluffy, about 3-4 minutes.
Add half of powdered sugar, then mix on low until combined.
Add caramel sauce and vanilla and beat until completely smooth and combined.
Add remaining powdered sugar and beat on low until combined. Increase the speed to medium and continue to beat for about 1 minute until smooth. Use to top cakes, cupcakes and more!