Description
This Apple Gooey Butter Cake with Salted Caramel is a decadent dessert featuring tender spiced apples layered beneath a rich, cream cheese-infused gooey butter cream layer, all atop a moist brown butter spice cake. Finished with a luscious salted caramel sauce, this cake balances warm autumn spices, buttery richness, and creamy sweetness, making it a perfect indulgence for cooler months or special occasions.
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
Gooey Cream Cheese Layer
- 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
Brown Butter Spice Cake
- 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
- 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
- Prepare Brown Butter: In a medium saucepan over medium heat, melt the 1/2 cup unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams and then turns golden brown with a nutty aroma, about 4-6 minutes. Remove from heat and set aside to cool slightly.
- Cook Spiced Apples: In a skillet over medium heat, combine diced apples, cinnamon, nutmeg, allspice, and brown sugar. Cook, stirring occasionally, until the apples are softened but still hold their shape, about 5-7 minutes. Remove from heat and let cool.
- Make the Gooey Cream Cheese Layer: In a mixing bowl, beat the room temperature cream cheese until smooth. Add the egg and egg yolk, beating until combined. Gradually add powdered sugar and continue beating until creamy and smooth. Set aside.
- Combine Dry Ingredients for Cake: In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
- Make Brown Butter Spice Cake Batter: To the cooled brown butter, add granulated sugar and vanilla extract. Stir well. Add buttermilk, egg, and egg yolk, whisking to combine. Gradually add the dry flour mixture, stirring until just combined, careful not to overmix.
- Assemble the Cake: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan. Spread half of the brown butter spice cake batter evenly in the pan. Layer the spiced apples over the batter. Pour the remaining batter over the apples, spreading gently. Finally, spread the gooey cream cheese layer evenly on top.
- Bake the Cake: Bake in the preheated oven for 45-50 minutes, or until the top is set and lightly golden but still gooey in the center. A toothpick inserted in the cake layer (not the cream cheese topping) should come out with a few moist crumbs.
- Prepare Salted Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it liquefies and turns a deep amber color. Carefully add the butter and whisk until melted and combined. Slowly drizzle in the heavy cream while whisking constantly. Remove from heat, stir in sea salt and vanilla extract. Allow to cool slightly.
- Serve: Once the cake is cooled slightly, drizzle the salted caramel sauce over the top slices when serving for a rich, sweet, and buttery finish.
Notes
- Use firm, slightly tart apples like Granny Smith for best texture and flavor balance.
- Make sure all dairy ingredients are at room temperature to ensure smooth batter and layers.
- Brown butter requires close attention to avoid burning; remove from heat as soon as it turns golden and nutty.
- The cake is best served slightly warm with caramel sauce for gooey perfection.
- This cake can be stored covered in the refrigerator for up to 3 days; reheat gently before serving.
