Caramel Apple Cake
Sour cream cake (Food Network):
  • ⅔ cup sour cream
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 whole vanilla bean or 1 tsp vanilla extract (use what you have)
  • 2 cups granulated sugar
  • 1 cup salted butter, melted
  • 2 cups all-purpose flour
Caramel Sauce (Adapted from: Thank you Pioneer Woman!)
  • 1 packed cup brown sugar
  • ½ cup half - and - half (or heavy whipping cream)
  • 4 Tbs butter
  • Pinch of salt
  • 2 tsp vanilla
Sauteed Caramel apples:
  • 1 Lg Granny Smith Apple
  • 2 Tbs unsalted butter
  • 1 tsp cinnamon
  • ¼ cup of caramel sauce** recipe to follow
Caramel Butter cream:
  • 1 cup Crisco
  • 4 cups/1lb powdered sugar
  • 1 tsp vanilla
  • ½-1 cup of caramel sauce--this will depend on how strong of a caramel flavor you want
  • 2-5 Tbsp of water--this will depend on how much caramel you added and how spreadable you want the frosting.
  • Pinch of salt---this is a must!
For Sour Cream Cake:
  1. Preheat the oven to 350 degrees. Grease and flour two 9 inch pans so they are ready when you are.
  2. Mix sour cream, baking soda, salt and eggs until combined. Add vanilla and sugar to egg mixture. Mix until combined.
  3. In a small bowl, mix melted butter with 1 cup water. Turn mixer on low speed and alternate adding the water and butter with the 2 cups flour. Mix until just combined, do not over mix! Pour batter into the prepped cake pans and bake in the oven for about 25 minutes. Be sure to insert a toothpick into the center of each cake to check for doneness. If the toothpick comes out clean the cakes are completely baked.
  4. Turn out the cakes on cooling racks and allow to cool completely
For Caramel Sauce:
  1. Mix the brown sugar, half and half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5-7 minutes until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn of the heat, cool slightly and pour the sauce into a jar.
For the Sauteed Caramel Apples:
  1. Dice the green apple to equal sized pieces. In a large skillet over medium heat saute the apples with the cinnamon and butter stirring occasionally until crisp tender. Finish the apples by drizzling the caramel sauce over the apple mixture. Set aside to cool.
Caramel Butter Cream
  1. Cream together the Crisco and powdered sugar until completely combined. Add in the vanilla, caramel sauce, water and salt and mix until it is the spreadable consistency you desire.
Let's Assemble:
  1. Place one of the completely cooled cake rounds on an even surface (cake pedestal or cake plate). Using a piping bag, pipe the butter cream along the outer edge of the cake top. This will act as a barrier preventing our filling from oozing out the sides.
  2. Drizzle the caramel sauce across the surface and within the outline of the caramel butter cream. Spread the caramel so that it covers the surface of the cake evenly. Pour the sautéed apples over the smooth caramel sauce so that it sits as one even layer over the surface of the cake. Drizzle with more caramel sauce.
  3. Place the second cake round so that it covers the filling and is evenly aligned with the bottom cake layer. Using the remaining buttercream , frost the cake entirely. You may have leftover butter cream which you could use to decorate OR set aside for a midnight snack for later…YOU DECIDE!
  4. Slice and enjoy one of the most decadent, moist cakes you’ll ever taste THIS SIDE of the Ohio River! Thanks Cassie!
Recipe by janie-jean at