Apple Cider Cake with Caramel Cream Frosting Recipes
1 (15.25 oz.) Spice Cake Mix (like Betty Crocker)
1 1/4 c. Spiced Apple Cider
1/3 c. cinnamon applesauce
1/3 c. sour cream
2 small apples, peeled, cored and cut into small chunks
2 Tbsp. flour
1/2 c. butter (1 stick), room temperature
4 oz. cream cheese (1/2 brick), room temperature
1 tsp. vanilla
4 c. powdered sugar
18 caramels (like Kraft or Brach's) plus 1 Tbsp. milk for melting
Preheat oven to 350 degrees. Grease and flour a bundt pan, making sure to hit the sides of the pan firmly to remove excess flour. Set aside.
In mixing bowl, combine cake mix, cider, apple sauce, sour cream and eggs. Mix for about 2 minutes on low, until thoroughly combine and smooth. In a small bowl, combine the apple chunks and sprinkle with the flour. Mix to coat the apples. Fold in the apple chunks into the batter. Pour batter evenly in the prepared bundt pan.
Bake at 350 for 43-46 minutes, or until inserted toothpick comes out clean.
Cool in pan for 5-10 minutes. Run a knife around the edges of the cake to loosen, then invert the cake onto a plate to cool completely.
In microwave safe bowl, unwrap caramels and add milk. Microwave for 45 sec -1 minute. Stir, and microwave for 30 more seconds or until melted and smooth, being careful not to overcook. Set aside and let cool while making the rest of the frosting. With stand or hand mixer, cream together butter, cream cheese and vanilla. Gradually add the sugar one cup at a time. Then add the slightly cooled, melted caramel. Caramel should be warm, but not hot. Mix together caramel and frosting until smooth. Drizzle or frost your cake once it's completely cooled.