Half-Baked by Liz  recipes, crafting, & other fun things

Caramel Apple Rum Cake

December 3, 2016 / by Liz

Caramel Apple Rum Cake

Yield: one 6" cake

Caramel Apple Rum Cake


    For the cake;
  • 150 g apple, cubed and peeled
  • juice of 1/2 lemon
  • 1 teaspoon cinnamon
  • 1 tablespoon flour
  • 125 g unsalted butter, melted
  • 200 g sugar
  • 2 eggs
  • 175 g flour (T55 in France)
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ginger
  • 75 mL milk
  • 1 teaspoon dark rum
    For the apple topping;
  • 2 apples
  • 1 teaspoon cinnamon
  • 3 tablespoons sugar
  • 85 g butter
  • caramel sauce (for drizzling over top)
    For the frosting;
  • 250 g unsalted butter, softened
  • 250 g icing sugar
  • 2 tablespoons dark rum
  • 2 tablespoons caramel sauce


Prepare the cake;
  • Preheat the oven to 180 C (350 F), and prepare a 6″ round cake tin (3″ high) by buttering the sides and lining the bottom with parchment. Squeeze the juice of half a lemon over the cubed apple, then add the cinnamon and flour and toss to coat. Set aside.
  • In the bowl of an electric mixer, add the melted butter and sugar and mix on medium speed until combined. Add the eggs, and continue beating until the mixture is silky.
  • In a separate bowl, whisk together the flour, baking powder, cinnamon, cloves, and ginger; set aside. Combine the milk and dark rum in a heat proof container, and microwave for a minute or so, until it’s slightly warm. Alternate adding the flour mixture and milk mixture to the mixing bowl in two batches, mixing only on low speed and until just combined. Stir in the cubed apples by hand. Add the batter to the prepared pan, and bake for 45 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool completely on a cooling rack.
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    Prepare the apple topping;
  • Wash the apples, and cut into thin (~1/8″) slices (with the skin still on, but the core and seeds removed). Add the apple slices, cinnamon, and sugar to a bowl and toss to coat. Place the coated apple slices and butter into a large frying pan over medium-high heat, and cook until the apple slices are tender. Strain any excess liquid from the apples, and set aside to cool.
  • --------------------------------------------------
    Prepare the frosting;
  • Add the butter and icing sugar to the bowl of an electric mixer, and using the whisk attachment, beat on high speed for several minutes until light and fluffy. Add the rum and caramel, and continue beating on high speed until completely incorporated.
  • --------------------------------------------------
    Assemble the cake;
  • Level the cake, and cut into two pieces. Add a little icing to your cake plate, and place the first layer of cake on top of it (so it can’t slide around). Pipe (or spread) a layer of frosting on top, followed by a layer of apple slices and a drizzle of caramel sauce. Then add a little more icing, and place the second layer of cake on top of the first. Repeat with another layer of icing, apples, and caramel.
  • *See original blog post here, with step-by-step pictures.

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