Description
This Apple Gooey Butter Cake with Salted Caramel is a luscious dessert combining a moist, spiced apple cake base topped with a creamy cream cheese layer, all finished with a rich homemade salted caramel sauce. The cake features warm spices like cinnamon, nutmeg, and allspice, softened apples, and a perfectly gooey texture complemented by a buttery browned butter crust. Ideal for fall or any season, this indulgent treat offers a decadent balance of sweet, buttery, and slightly salty flavors.
Ingredients
Scale
Brown Butter
- 1/2 cup (112 g) unsalted butter
Spiced Apples
- 2 cups (268 g) apples, peeled and diced into ½ inch pieces (about 2 apples)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice
- 2 tbsp (28 g) brown sugar
Cream Cheese Topping
- 8 oz (226 g) cream cheese, at room temperature
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 1/2 cups (325 g) powdered sugar
Cake Batter
- 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground allspice
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- Brown butter from above (cooled but still malleable)
- 3/4 cup (150 g) granulated white sugar
- 2 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
Salted Caramel Sauce
- 1 cup (200 g) granulated white sugar
- 5 tbsp (70 g) unsalted butter, at room temperature
- 1/2 cup (120 ml) heavy cream, at room temperature
- 1/4 – 1/2 tsp sea salt, depending on preference
- 1 tsp vanilla extract
Instructions
- Brown the Butter: Add the butter to a pot and heat over medium heat until melted and simmering. Continue simmering for 5-6 minutes until the butter foams, emits a nutty aroma, and browns. Remove from heat and transfer to a large bowl. Refrigerate until solid but malleable, like softened butter.
- Cook the Spiced Apples: In a medium pan, combine diced apples, cinnamon, nutmeg, allspice, and brown sugar. Cook over medium heat, stirring occasionally, for about 10 minutes until juices thicken and apples soften. Remove from heat and let cool.
- Prepare Cream Cheese Topping: In a large mixing bowl, beat cream cheese, egg, and egg yolk on medium-high speed until smooth (1-2 minutes). Sift half the powdered sugar into the bowl and mix on low to medium speed until combined. Add remaining powdered sugar and mix just until fully incorporated. Set aside.
- Preheat Oven and Prepare Dry Ingredients: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a small bowl, whisk together all-purpose flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
- Make Cake Batter – Step One: Whip the cooled brown butter on high speed until pale and fluffy, about 1-2 minutes. Add granulated sugar and continue whipping until light and fluffy, another 1-2 minutes. Add egg, egg yolk, and vanilla extract and beat on medium-high speed until smooth and pale. Scrape down the bowl as needed.
- Make Cake Batter – Step Two: Add the flour mixture and buttermilk alternately to the wet ingredients on low speed until combined and batter is smooth.
- Assemble the Cake: Pour half the batter into the prepared pan and smooth with an offset spatula. Sprinkle the spiced apples evenly over the batter. Pour remaining batter over the apples and smooth it out. Spread the cream cheese mixture evenly over the top.
- Bake the Cake: Bake for 40-45 minutes, until the center has a shiny, slightly jiggly appearance and edges turn light golden brown.
- Cool and Chill: Let the cake cool in the pan on a wire rack for 45 minutes, then refrigerate for 2 hours to set.
- Make Salted Caramel – Step One: In a large saucepan over medium-low heat, melt granulated sugar. It will crystallize initially, then fully melt and turn golden over about 20 minutes. Reduce heat to low once mostly melted to prevent burning.
- Make Salted Caramel – Step Two: Stir in butter immediately and mix quickly until fully combined.
- Make Salted Caramel – Step Three: Pour in heavy cream and stir quickly to combine. If separated, increase heat slightly and stir vigorously until smooth.
- Make Salted Caramel – Step Four: Stir in sea salt and vanilla extract. Simmer on low heat for 3-4 minutes. Remove from heat and cool completely before use.
- Serve: When the cake is chilled, loosen edges with a knife, remove from springform pan, and transfer to a serving plate. Pour cooled caramel sauce over the top and spread evenly. Serve best at room temperature; if chilled overnight, allow to sit out for about an hour before serving.
Notes
- Make sure all dairy ingredients (cream cheese, eggs, buttermilk, butter, cream) are at room temperature for best mixing results.
- Browned butter can harden when chilled; let it soften to a malleable state before whipping in the batter.
- Cook the apples until softened but not mushy to maintain good texture.
- Use a 9-inch springform pan lined with parchment paper for easier cake removal.
- Allow the cake to chill properly for the filling to set, enhancing the gooey texture.
- When making caramel, monitor closely to avoid burning; use medium-low heat and reduce heat as soon as sugar melts.
- Salted caramel consistency will thicken as it cools; store any leftovers refrigerated and reheat gently.
- This cake is best served at room temperature; if kept refrigerated overnight, bring it out about one hour before serving.
