This innovative cake transforms the beloved flavors of apple empanadas into an elegant layered dessert, featuring spiced apple filling, tender cake layers, and rich caramel sauce that creates a fusion masterpiece.
Recipe Details
Ingredients
- 375g all-purpose flour
- 15ml baking powder
- 5ml fine sea salt
- 10ml ground cinnamon
- 2.5ml ground nutmeg
- 225g unsalted butter, room temperature
- 200g packed brown sugar
- 100g granulated sugar
- 4 large large eggs, room temperature
- 10ml pure vanilla extract
- 240ml buttermilk
- 4 large Granny Smith apples, peeled and diced
- 60ml butter for apples
- 75g brown sugar
- 5ml ground cinnamon
- 15ml cornstarch
- 15ml fresh lemon juice
- 200g granulated sugar
- 180ml heavy cream, warmed
- 60g unsalted butter
- 2.5ml fine sea salt
- 225g cream cheese, softened
- 240g powdered sugar
- 115g unsalted butter, softened
- 200g puff pastry or empanada discs for decoration
Instructions
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Preheat oven to 180°C (350°F). Grease and flour two 23cm (9-inch) round cake pans.
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For the apple filling, melt 60ml butter for apples in a large skillet over medium heat. Add 4 large Granny Smith apples, 75g brown sugar, 5ml ground cinnamon, and 15ml cornstarch. Cook for 8-10 minutes until apples are tender. Stir in 15ml fresh lemon juice and set aside to cool.
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In a bowl, whisk together 375g all-purpose flour, 15ml baking powder, 5ml fine sea salt, 10ml ground cinnamon, and 2.5ml ground nutmeg.
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In a large bowl, cream 225g unsalted butter, 200g packed brown sugar, and 100g granulated sugar until light and fluffy, about 4 minutes. Beat in 4 large large eggs one at a time, then 10ml pure vanilla extract.
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Alternately add flour mixture and 240ml buttermilk to the butter mixture, beginning and ending with flour. Mix just until combined.
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Divide batter between prepared pans and bake for 30-35 minutes until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks.
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For the caramel sauce, heat 200g granulated sugar in a heavy saucepan over medium heat, stirring constantly until melted and amber-colored. Slowly whisk in warm 180ml heavy cream, then 60g unsalted butter and 2.5ml fine sea salt. Set aside to cool.
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For frosting, beat 225g cream cheese, 115g unsalted butter, and 240g powdered sugar until smooth. Gradually add 60ml (1/4 cup) of cooled caramel sauce.
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Cut 200g puff pastry or empanada discs for decoration into small decorative shapes and bake at 200°C (400°F) for 8-10 minutes until golden.
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To assemble, place one cake layer on serving plate. Spread with frosting, add apple filling, then top with second layer. Frost entire cake and drizzle with remaining caramel sauce. Garnish with pastry decorations.
Tips
Apple Preparation: Choose firm Granny Smith apples that won't break down during cooking. The slight tartness balances the sweet caramel perfectly.
Caramel Safety: Watch the sugar carefully when making caramel - it can go from perfect to burnt quickly. Have warm cream ready to add immediately.
Cake Moisture: Don't overbake the cake layers. They should be just set in the center as they'll continue cooking slightly in the hot pans.
Assembly Timing: Let all components cool completely before assembling to prevent the frosting from melting and the layers from sliding.
Decoration Ideas: Use cookie cutters to create empanada-shaped pastry pieces, or pipe small rosettes of frosting to mimic traditional empanada edges.
Make-Ahead: The cake layers can be baked a day ahead and wrapped tightly. The caramel sauce keeps for a week refrigerated.
Serving Suggestion: Serve with a scoop of vanilla ice cream and an extra drizzle of warm caramel sauce for an indulgent dessert experience.
Storage: This cake keeps covered at room temperature for 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for best flavor.