caramel apple cake

Ingredients:

FOR THE CAKE:

• 1 3/4 cups all-purpose flour or gluten-free flour blend*
• 1 tablespoon + 1 teaspoon ground cinnamon, divided
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup brown sugar 3/4 cup + 1 tablespoon granulated sugar, divided
• 1 cup canola oil (or another mild tasting vegetable oil)
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 1/3 cups peeled and diced apples (from about 3 1/2 medium apples)

* FOR THE GLUTEN-FREE FLOUR BLEND:

• 1 cup (140 grams) rice flour
• 1/3 cup (51 grams) potato flour
• 2 tablespoons + 2 teaspoons (20 grams) tapioca flour
•  1/2 teaspoon xanthan gum

Note: If you need this cake to be gluten-free, make sure all your ingredients are certified gluten-free. Also note that while 1 3/4 cups all-purpose flour is called for, the gluten-free flour blend only yields 1 1/2 cups of flour. This isn't a mistake.

FOR THE CARAMEL FROSTING:

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 2/3 cup whipping cream
• 2 teaspoons vanilla extract
• 1/4-1/2 teaspoon salt
• 1 1/2 cups powdered sugar

Method: 

1. Preheat the oven to 350 °F.
2. Line a 9" x 13" baking pan with a piece of parchment paper or alternatively spray the pan with baking spray.
3. In a medium mixing bowl, stir together the flour, 1 tablespoon cinnamon, nutmeg, baking soda, and salt. Set aside.
4. In a large mixing bowl, stir together the brown sugar, granulated sugar, oil, eggs and vanilla until thoroughly combined.
5. Add in the flour mixture and mix just until well combined.
6. Place the apples in a small bowl and sprinkle the remaining 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon over the apples. Stir to coat the apples in the cinnamon sugar. Fold the apples into the batter.
7. Pour the batter into the prepared pan and bake for 33-40 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool completely before frosting.
9. Prepare the frosting.
10. Melt the butter in a medium saucepan over medium heat.
11. Stir in the brown sugar and whipping cream. Once the mixture starts bubbling, stop stirring.
12. Let the mixture come to a full boil and boil for 1 minute without stirring. Remove the pan from the heat.
13. Stir in the vanilla, 1/4 teaspoon salt, and gradually add the powdered sugar.
14. Whisk until the powdered sugar is fully incorporated and no lumps of sugar remain.
15. Add the remaining 1/4 teaspoon salt, if desired.
16. Once the cake has cooled, spread the frosting over the top and refrigerate any leftovers for up to 4 days. Let come to room temperature before serving.