Apple Cake with Caramel Cream Cheese Frosting

 

Even though the temps here are still in the high 70's, the leaves are changing colors and it's starting to feel like fall. Alec has been asking to make an apple cake, so I searched through a bunch of recipes online and landed on this one from Sally's Baking Addiction, and it did not disappoint! I did make a few modifications. First, I cut up my apples smaller than she recommends. The other modification I made was that I baked it in a half sheet pan, for 35 minutes, and it was perfect. When it was warm, I used Ghiradelli Caramel Syrup to drizzle over the top and let it soak in. Then when it was cool I made a cream cheese frosting (my all time favorite!) that I found a while back in a recipe from Canadian Living for Carrot Cake. I use it for everything - it's amazing! Then after the cream cheese frosting was on the cake, I drizzled it all with more caramel syrup and served it with a scoop of vanilla ice cream. Tastes just like fall! This cake is a dense cake (but not heavy, it's hard to describe) that would also work really well as a baked donut! I have a small donut pan that I may try this in next time. Let me know if you try it and what you think! 

Apple Cake with Caramel Cream Cheese Frosting 

Preheat oven to 350 degrees 
grease/flour (I used Pam baking spray) a half sheet pan

In a large bowl place the following dry ingredients: 
2.5 cups all purpose flour 

2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt 

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 all spice 

Mix them all together with a whisk 

In a different large bowl mix the following wet ingredients with a whisk: 

1 cup vegetable oil

1 cup granulated sugar

1/2 cup light brown sugar

1 cup unsweetened applesauce

4 eggs 

1 tsp vanilla extract

2 tbsp orange juice 

Mix the wet & dry ingredients together with a whisk until fully mixed.

Add in 3 cups of diced apples (this was about 3 large apples for me). I used honeycrisp, but any tart apple would work. 

Bake for about 30 minutes, may take more/less time so I'd check on it around the 20 minute mark until a toothpick comes out clean. 

Drizzle caramel syrup over the hot cake and let cool.

Frosting: 

1 package (8oz) cream cheese, softened

1/4 cup salted butter, softened

1 tsp vanilla extract

beat those together until creamy

add 3 cups of confectioners sugar and beat until creamy.

Top the cake with the frosting. 

Drizzle with more caramel syrup and serve.

Store in the fridge due to the cream cheese frosting.