½ cup unsalted butter
1 cup brown sugar, packed
½ cup heavy cream
1 tsp vanilla extract
Pinch of salt
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3-4 cups powdered sugar, sifted
1 tsp vanilla extract
Necessary Tools:
9-inch round cake pans (2)
Mixing bowls
Electric mixer
Whisk
Measuring cups and spoons
Rubber spatula
Cooling rack
Small saucepan
Instructions
Prepare the Cake Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients in batches, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the chopped apples and nuts (if using).
Bake the Cake:
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Caramel Sauce:
In a small saucepan, melt the butter over medium heat.
Stir in the brown sugar, heavy cream, and a pinch of salt. Bring the mixture to a gentle simm
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