Apple Walnut Caramel Cake

This Apple Walnut Caramel Cake is a mouthwatering rich dessert, full of flavor and texture, perfect for any time of the year. Soft and moist apple cake layers topped with a crunchy caramelized walnuts, filled with dulce de leche buttercream and topped with salted caramel sauce. The caramel walnut shards I used to decorate the cake not only look amazing but bring an amazing crispy touch too.



Makes about 12-14 servings

Walnut Crunch
1/2 cup (100g) light brown sugar
5 tbsp (70g) butter
3 tbsp (40ml) whipping cream
1 cup (100g) walnuts/pecans, toasted if desired and chopped

Apple Cake Layers
12 oz (340g) apples (about 2 apples), peeled, cored, cut in small pieces
2 cups (250g) all-purpose flour
2 tsp (8g) baking powder
1 tsp (6g) baking soda
1 tsp (5g) salt
2 tsp (6g) cinnamon
4 eggs
3/4 cup (150g) light brown sugar
1/3 cup (70g) sugar
1 cup (230g) vegetable/canola oil
1 tsp (5g) vanilla extract

Dulce de Leche Buttercream
9 oz (250g) unsalted butter, room temperature
1 can (14 oz-397g) Dulce de Leche, room temperature
1 tsp (5g) vanilla extract

Caramel Shards
1/2 cup (50g) walnuts/pecans, toasted if desired and chopped
1/2 cup (100g) sugar
2 tbsp (30ml) water

Caramel Sauce
1/2 cup (100g) sugar
2 tbsp (30ml) water
1/4 cup (60g) whipping cream
1 tbsp (14g) unsalted butter, room temperature
1/2 tsp (2.5g) vanilla extract
1/2 tsp (2.5g) salt

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