Vintage Sugar Fruit Cake (Caramel Apple Cake)

Ingredients

• prepared vanilla or yellow cake (Use any preferred cake recipe; bake, cool, and prepare enough for two or three layers.)
• prepared buttercream (Swiss meringue buttercream, American buttercream, or a hybrid; quantity sufficient for filling, crumb coating, coating, and piping.)
• 200 g granulated sugar (For the salted caramel.)
• 60 ml water (For the salted caramel.)
• 120 ml heavy cream (Add carefully to the hot caramel.)
• 60 g unsalted butter (For the salted caramel.)
• 6 g salt (For the salted caramel.)
• 2 g vanilla extract (Optional; for the salted caramel.)
• 2 apples (Peel and dice; approximately 300 g edible fruit.)
• 25 g turbinado sugar (Brown sugar or plain white sugar may be substituted.)
• 2 g ground cinnamon (For the apple compote.)
• 2 tsp vanilla extract (Alternatively, use one-quarter of a vanilla pod. The source's listed teaspoon measurement is retained.)
• 10 g lemon juice (For the apple compote.)
• salt (A pinch, for the apple compote.)
• apples or pears (Whole, for decorating; recommended fruit for the sugared topping. Amount as needed.)
• red or black grapes (Use whole or halved, as needed for decorating.)
• pomegranate seeds (Unsugared; add for contrast. Amount as needed.)
• 1 egg white (For brushing fruit before sugaring. Alternatively use 30 g aquafaba.)
• 100 g granulated sugar (For coating the fruit.)

Steps

1. 1

   Prepare and completely cool your preferred vanilla or yellow cake. Level the cake layers and divide it into two or three layers, according to the desired height.

2. 2

   Make the salted caramel. Combine the granulated sugar and water in a medium saucepan, stirring just until the sugar is dissolved.

3. 3

   Bring the sugar mixture to a boil over medium heat without stirring. Continue boiling until it reaches a deep amber color, watching closely so it does not burn.

4. 4

   Remove the saucepan from the heat. Carefully whisk in the heavy cream; the caramel will bubble intensely, so add it cautiously and keep your hands and face away from the steam.

5. 5

   Return the caramel to medium heat and continue stirring until any hardened sugar is completely dissolved and the mixture is smooth.

6. 6

   Stir in the butter, salt, and optional vanilla extract. Transfer the caramel to a heatproof container and cool it to room temperature before assembling the cake.

7. 7

   Make the apple compote. Add the peeled, diced apples, turbinado sugar, cinnamon, vanilla extract or vanilla-pod seeds, lemon juice, and a pinch of salt to a saucepan.

8. 8

   Cook the apple mixture over medium heat for 8–10 minutes, stirring occasionally, until the apples are tender and the liquid has reduced. Cool completely before using.

9. 9

   Place the first cake layer on a cake board or serving plate. Pipe a ring of buttercream around its outer edge to create a dam.

10. 10

    Spread a thin layer of cooled caramel inside the buttercream dam. Spoon the cooled apple compote over the caramel and spread it into an even layer without allowing the filling to spill over the edge.

11. 11

    Add the next cake layer and repeat the buttercream dam, caramel, and apple-compote filling if using three layers. Finish with the final cake layer.

12. 12

    Apply a thin crumb coat of buttercream over the top and sides of the assembled cake, sealing in loose crumbs. Chill for 20–30 minutes until the coating is firm.

13. 13

    Apply a smooth outer layer of buttercream over the chilled cake. Use various piping tips to decorate the sides and top in a vintage-inspired style.

14. 14

    Prepare the sugared fruit. Brush each piece of whole or halved fruit with egg white, or aquafaba if using the vegan alternative.

15. 15

    Roll the brushed fruit in granulated sugar until coated. Allow excess sugar to fall away and arrange the fruit in a gentle cluster on top of the cake.

16. 16

    Add unsugared pomegranate seeds for color contrast. Serve once assembled and decorated.

Notes

The source does not include a cake formula or buttercream formula; it directs readers to use a preferred cake and notes that the author's buttercream recipe is forthcoming. Chill the crumb-coated cake for 20–30 minutes before the final coating. Take care when adding cream to hot caramel. Sugared fruit is best added close to serving so it remains crisp and attractive.

Nutrition per serving

• dessert
• cake
• American
• caramel apple
• baked
• celebration
• Thanksgiving
• vintage-inspired