The Freshman Cook: Carmelized Apple Spice Cake

Here in North Carolina, fall dropped by today! So, to celebrate my favorite time of the year, I have a Carmelized Apple Spice Cake for your dessert time pleasure. Today, I’m participating with over 40 other bloggers in a LorAnn Oil and Flavors Recipe Round-Up! Do you know LorAnn Oil ? They produce an incredible variety of oils and flavorings, and have done so for over 50 years. They also offer other items such as candy making and baking supplies, making them your “go to” company. Check them out! But check out my Carmelized Apple Spice Cake first! 

I used a special cake mold to make a spice cake, carmelized some apples,
melted some caramels, put it all together, and tasted fall! 

Carmelized Apple Spice Cake


1 cup Butter

4 Eggs-divided

2 cups Flour

1 teaspoon Baking Powder

1/4 teaspoon Ground Nutmeg

1 cup Sugar

2 teaspoons LorAnn Cinnamon Spice Bakery Emulsion

Carmelized Apples

2 tablespoons Butter

1 Granny Smith Apple, cubed

2 tablespoons Brown Sugar

1 teaspoon Cinnamon

1/2 teaspoon ground Nutmeg

1/3 cup Apple Juice

Other Ingredients


1/2 cup Heavy Whipping Cream

1/4 cup Confectioner’s Sugar

Set your oven temperature to 350 degrees.

Mix your butter for 30 seconds. Add the sugar a little at a time,

and beat until fluffy. Add your egg yolks, one at a time.

Add your flour, baking powder, and nutmeg together, then add them to

 the mixing bowl, a little at a time. Add the

 Cinnamon Spice Bakery Emulsion.

Take the bowl off the mixer and add in the egg whites by

gently folding them into the batter.

Place your batter into a pan or a mold like I used.

Bake the mold for 17-20 minutes.

If you use a cake pan, bake accordingly.

While your cake is baking, make your carmelized apples.

Using a large skillet, melt your butter,

 swirling it to stop it from burning.

Add your apples, brown sugar, cinnamon and nutmeg.

Cook the mix for 10 minutes, or until your fruit starts to soften.

Remove the apples from the pan.

 Keep as much of the mixture as you can, in the bowl.

Add the apple juice to the pan and turn the heat to high.

Using a wooden spoon, scrape the bottom of the

pan, getting all the carmelized pieces loose.

You are deglazing the pan.

Boil down the juice for 3 minutes, or until thick.

Place the sauce over the apples, and stir.
Once your cakes are cooked, unmold them after they  are completely cooled. Melt a few caramels in a double boiler. While they are melting, warm up approx. a 1/4 cup of heavy whipping cream in a separate pan or the microwave. Once the caramels are almost completely melted, stir in the warm cream to create a pourable sauce. While your caramels are melting, make your whipped cream. Place your cream in a bowl, and whip for 1-2 minutes. Stop and add your confectioner’s sugar. Start whipping again until soft peaks appear. Place in a pastry bag using a Wilton M1 tip. Pour the sauce into the bottom of the cake. Only use enough to cover the bottom. Place the apple pieces on top of the caramel in the cake. Bring it to a slight peak in the center. Drizzle a little bit of caramel sauce over the top and on the plate. Top the apples with a small dollop of whipped cream.
Enjoy your Carmelized Spice Cake.

This is a sponsored post.

I may have been compensated by LorAnn Oils for this post

Stop by and see these other recipes, all using LorAnn Oils and Flavorings:

Strawberry Fudge from The Stylish Nest
Pumpkin Spice Latte French Macarons from Rickabamboo
Amaretto Cookies from The Blonde in the Apron
No Soda Root Beer Cupcakes and Frosting from Juggling Act Mama
Coffee Donuts from the First Year Blog
Pumpkin Spice Brownie Cookies from Flippin’ Delicious
Pumpkin Spice Latte Cake from The Frugal Foodie Mama
Sink Freshening Tabs in a Snap from Christina, Plain and Simple
Marshmallow Cookies with Princess Cake Frosting from Mom’s Busy Helper
White Chocolate Key Lime Shortbread from It Bakes Me Happy
Toasted Coconut Hot Chocolate from Delightful E Made
Pumpkin Spice Protein Smoothie from Nel’s Nook
Cinnamon Spice Cake with Caramel Frosting from Hezzi-D’s Book and Cooks
Almond Cake Cookies with Cinnamon Spice Glaze from Mom’s Test Kitchen
Soft Pumpkin Spice Cookies from Love Bakes Good Cakes
Princess Sand Tarts from Diary of a Recipe Collector
Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled
Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva
Purple People Eater Popcorn Balls from Seven Alive
Green Apple High Hat Cupcakes from Pint Sized Baker
Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas
Mango Butter Cake from Clark’s Condensed
‎Pistachio Lemon cake from Self Proclaimed Foodie
Apple Crumb Coffee Cake from Healthy Delicious
Chocolate Chip Horchata Zucchini Bread from Plate to Gate
Key Lime Cookies from Cooking with Curls
Key Lime Margarita Cookies from Lori’s Culinary Adventures
Chocolate Irish Cream Bundt Cake from Lynsey Lou’s
Earl Grey Shortbread Cookies from Never Skip Dessert
‎Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from the Paisley Barn
Pumpkin Cinnamon Cream Puffs from That’s my Home
Citrus Body Scrub from Melissa’s Cuisine
Pumpkin Spiced Tres Leches Cake from Flavor Mosaic
Salted Caramel Meringue Cookies from The Bitter Side of Sweet
Pumpkin Toffee from Eazy Peazy Meals
Movie Theater Chocolate from KC Bakes
Lactose Free Bacarian Cream Pudding from Travel Parent
Red Velvet Muffins from I Love my Disorganized Life
Maple Bacon Fruit Dip from Renee’s Kitchen Adventures
Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day
Pumpkin Spice Caramel Corn Snacks from Grumpy’s Honey Bunch
Cranberry Cheesecake Bites from Lady Behind the Curtain
Pumpkin French Macarons from Sweet and Savory by Shinee
Caramelized Apple Spice Cake from The Freshman Cook

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