Apple and cinnamon together additionally epitomize everything “Fall” for me, and is one of my preferred flavor mixes ever! Add salted caramel to the mix…and you have me snared.

This apple and cinnamon layer cake would be ideal for a fall birthday, child shower, wedding party or some other festival you might be facilitating this season.

I likewise figure it would make a fab Thanksgiving sweet to serve to your loved ones. They’re certain to be thankful for such tastiness!

Layer cakes may appear to be a great deal of work, yet my mystery to making it a reasonable and agreeable procedure is to make the cake and its segments ahead of time.

This apple and cinnamon layer cake would be ideal for a harvest time birthday, infant shower, wedding party or some other festival you might be facilitating this season.

Layer cakes may appear to be a great deal of work, yet my mystery to making it a sensible and pleasant procedure is to make the cake and its parts ahead of time.

You needn’t bother with the cake layers to defrost totally, as they’re really simpler to work with in the event that they’re marginally cold or solidified.

For the icing, I made a group of Swiss meringue buttercream upon the arrival of improving my cake and seasoned it with cinnamon. SO great!

You can even make the salted caramel a couple of days ahead of time as well, and keep it in the refrigerator inside a trickle bottle. At that point just before utilizing, heat the jug in the microwave for a couple of moments to somewhat heat up the sauce.


Apple and Cinnamon Cake Sponge – for 3x 6 inch tins (twofold for 8 inch cake skillet)

250 g margarine

250 g delicate darker sugar

4 eggs

250 g flour

10 g heating powder

2 tsp ground cinnamon

1/2 tsp vanilla concentrate

6 tbsp fruit purée

Crusty fruit-filled treat Filling – makes around 2 cups

2 Granny Smith apples stripped, cored and slashed into little piece

1 teaspoon lemon juice

25 g light darker sugar

25 g granulated sugar

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

squeeze salt

125 ml water

Cinnamon Swiss Meringue Buttercream

5 egg whites

300 g caster sugar

452 g room temperature margarine cut into little solid shapes

3 tsp ground cinnamon

2 tsp vanilla concentrate


Apple and Cinnamon Cake Sponge

Cream margarine and sugar in a blender fitted with an oar connection for around 8 minutes until rich.

Include each egg in turn to the blender, blending on medium speed until joined.

Include the vanilla concentrate and fruit purée and blend until joined.

In a different bowl, blend the flour, heating powder and cinnamon.

Overlap this dry blend into the margarine blend with a huge metal spoon until consolidated.

Crusty fruit-filled treat Filling

Hurl slashed apples and lemon squeeze in an enormous bowl, put in a safe spot.

In a huge pot, consolidate sugars, cornstarch, and cinnamon.

Pour in water and whisk.

Heat this blend to the point of boiling, at that point include apples. Stew on low warmth, mixing infrequently, until apples start to mellow and are delicate (10-15 mins).

Let it cool totally.

Cinnamon Swiss Meringue Buttercream

Spot egg whites and sugar in the bowl of your blender and warmth over a bain-marie or twofold kettle until the sugar has totally broken up.

Fit your blended in with whisk connection, at that point whip the sugar and egg whites blends until thick, white and shiny, and your blender bowl has totally cooled. This should take around 20 minutes. TIP: Use a sack of solidified peas to accelerate the cooling of the bowl!

When your bowl is cooled, keep the blender on medium speed and include the spread gradually, each block in turn, until completely joined into your buttercream. Scratch down the sides of the bowl now and again.

Include vanilla and cinnamon and blend until joined.

Hold around 1 cups of the buttercream into a channeling sack fitted with an open star tip.

Salted Caramel Sauce

Add sugar to a dish and warmth on medium warmth until completely softened and golden in shading. You may whirl the dish around, yet don’t mix with a spoon as it will cause the sugar to take shape.

Collecting and Decorating The Cake

Spot a little buttercream on a six inch cake board and spot your first cake layer on top, with flattest side up.

Include a ring dam of buttercream all around the edge of the cake and load up with around two tablespoons of crusty fruit-filled treat filling.

Include the subsequent cake layer top and rehash the filling procedure.

Include the third cake layer top.

Spot cake back int he cooler for 5 minutes to set the caramel.

Channel a scalloped edge of buttercream around the highest point of the cake.

Add apple cuts to brighten in the focal point of the cake.

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