Caramel Apple Cake with Cinnamon Whipped Cream
Caramel apple cake with diced apples, cinnamon, apple butter and whipped cream. Bake at 350°F for 45–50 minutes, following Tatyana’s video. The original is a YouTube video, organized here into clear ingredients and step-by-step instructions so you can cook without replaying it.
The original video
Recipe from Tatyana's Everyday Food on YouTube
Ingredients
- Cake: ½ cup buttermilk
- Cake: 2 large eggs
- Cake: ¼ cup oil (or melted butter)
- Cake: 1 teaspoon vanilla extract
- Cake: ½ cup white granulated sugar
- Cake: ½ cup homemade caramel sauce (store-bought caramel sauce or dulce de leche may be used instead)
- Cake: 1 cup all-purpose flour
- Cake: 1 teaspoon baking powder
- Cake: 1 teaspoon baking soda
- Cake: About ⅛ teaspoon salt
- Cake: 2 large Granny Smith apples (or another firm variety suitable for baking; peel optional)
- Cake: 1 tablespoon cornstarch
- Cake: 1 teaspoon ground cinnamon
- Whipped cream: 1 cup chilled heavy cream
- Whipped cream: About ⅓ cup confectioners’ sugar (up to ½ cup)
- Whipped cream: About ½ teaspoon vanilla
- Topping: About ½ cup apple butter
- Topping: Prepared whipped cream
- Topping: Ground cinnamon, for sprinkling
- Topping: Caramel sauce, for drizzling
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the buttermilk, eggs, oil (or melted butter), vanilla, sugar, and ½ cup caramel sauce. Beat with a hand mixer for a couple of minutes, until the eggs are well beaten.
- Mix together the flour, baking powder, baking soda, and salt. Sift the dry ingredients into the caramel batter.
- Mix on low speed for about 1 minute, just until the flour is incorporated.
- Dice the apples into pea-sized pieces. In a large mixing bowl, toss them with the cornstarch and cinnamon until coated.
- Add about two-thirds of the apples to the cake batter and gently fold them in with a spatula. Reserve the rest for the top.
- Use an 8-inch springform pan lined on the bottom with parchment paper and sprayed on the sides with nonstick baking spray. Transfer the batter to the pan and sprinkle the reserved apples on top.
- Bake at 350°F for about 45–50 minutes, until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely on a wire rack.
- For the whipped cream, whisk the chilled heavy cream, confectioners’ sugar, and vanilla with a hand mixer or stand mixer for about 3–4 minutes, until stiff peaks form.
- Transfer the cooled cake to a cake stand. Spoon about ½ cup apple butter over the cake and spread it evenly to the edges.
- Add the prepared whipped cream. Sprinkle ground cinnamon over the top and drizzle with caramel sauce.
The source uses about two-thirds of the diced apples in the batter and keeps the rest for the top. Cool the cake completely before adding apple butter and whipped cream.
The referenced homemade caramel sauce and apple butter recipes are not included in this video. Tatyana explicitly allows store-bought versions, so both are prepared ingredients here. The caramel in the batter makes the baked edges darker.
The recipe was checked against Tatyana’s original video and the matching author recipe. Keep the finished cake refrigerated, as directed on the author’s page.
Source
- Platform
- YouTube
- Creator
- Tatyana's Everyday Food
- Video ID
- iatJIBRqvEY
- Original
- Watch the original