We made this apple-thyme cake a while back and its been one of my favorite cakes of all time. I love the chunks of apples incorporated into the cake and I really love how the thyme sort of perfumes the cake, just ever so gently. Today we’re upgrading this cake with a simple and totally addicting salted caramel buttercream. Are people sick and tried of salted caramel? I’m not the biggest “sweets” person, but I don’t think I’ll ever tire of salted caramel or anything salted caramel related really. There’s really no reason for posting this cake today, except for that it’s fall…but do we ever really need a reason to eat cake? Especially one modeled after the caramel apple? I don’t think so. This cake is also something to keep in mind for this season, especially with Halloween, Thanksgiving, and the holidays coming up; it’s perfect for any of those occasions and will totally be a hit!
You can also garnish or not garnish this cake however you like. I just thought apple chips and toffee bits would be a fun topping for this guy, but feel free to explore your own creativity! Enjoy! xx, Jenny
Apple and Thyme Cake with a Salted Caramel Buttercream
INGREDIENTS
apple-thyme cake
- 1 1/2 cups all purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground all-spice
- 1/4 teaspoon salt
- 1 cup sugar
- 2/3 cup vegetable oil
- 2 large eggs
- 2 1/2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 golden delicious apples, peeled, cored and chopped
- 2 tablespoons minced thyme
salted caramel buttercream
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon water
- 5 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon sea salt flakes
- ½ cup plus 2 tablespoons unsalted butter, softened
- 2 cups sifted confectioners sugar
optional garnishes
- crisp apple chips (dehydrated sliced apples)
- white chocolate crispy balls
- toffee bits
INSTRUCTIONS
apple thyme cake
- Preheat oven to 350°F. Lightly grease two 6" round cake pans with butter or oil and line the bottoms with parchment. Set aside.
- In a mixing bowl sift together the flour, cinnamon, baking soda, nutmeg, all spice, and salt.
- In another mixing bowl, whisk together sugar, oil, eggs, milk, and vanilla.
- Pour dry ingredients into the wet ingredients and stir until completely combined.
- Fold in apples and thyme until evenly distributed throughout batter.
- Pour mixture into the prepared cake pans and bake for 20 to 25 minute or until a toothpick comes out clean when inserted into center of the cake.
- Allow cake to cool for about 30 minutes, then refrigerate until cakes are cold.
salted caramel buttercream
- Place both sugars and water into a saucepan and bring to a boil. Boil until sugars melt and become a light golden-amber color. Remove from heat and whisk in 5 tablespoons butter (be careful as mixture will begin to bubble up). Place the mixture back onto the stovetop and cook for an additional minute, while whisking. Remove from heat and slowly pour in cream (mixture will bubble up again). Place caramel sauce over the heat again and whisk in sea salt. Remove from heat and allow mixture to cool completely.
- In a large mixing bowl or with a stand mixer beat remaining butter until light and fluffy. Add confectioners sugar and continue to beat until no lumps remain.
- Slowly pour caramel sauce into the buttercream, while beating, until the caramel sauce has been fully incorporated and the buttercream is light and fluffy.
assembly
- Remove cakes from cake pans and spread a thin layer of buttercream over the top of one of the cake rounds and top with the other round inverted over the top. Spread a thin layer of frosting over the entire cake and refrigerate (this is your crumb coat)for about 1 hour. Spread another thin layer of frosting over the cake and decorate the top with any preferred garnishes. Slice and serve.