3 cups chopped apples ((about 3 small apples, peeled, cored, and cut into ¼-inch pieces/400g chopped))
½ cup packed light brown sugar ((110g))
2 tablespoons unsalted butter (softened)
¼ cup heavy cream ((120ml))
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup unsalted butter (softened (170g))
½ teaspoon cinnamon
1 pound powdered sugar ((450g))
⅓ cup heavy cream ((80ml))
2 teaspoons vanilla extract
Instructions:
Preheat the oven to 350°F. Grease three 6-inch cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, cinnamon, salt, nutmeg, baking powder, and baking soda. In a medium bowl, whisk together the sugars, vegetable oil, eggs, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir together until almost combined. Add the apples and stir until they are well distributed and all of the flour has been mixed in. (The batter will be thick.) Divide the cake batter among the prepared pans and spread it into an even layer.
Bake for 40 to 45 minutes or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pan for 10 minutes, then remove them and cool completely on a wire rack.
Combine the brown sugar, cream, and butter in a medium saucepan and place over medium heat. Bring to a boil, stirring occasionally. Boil until the caramel reaches 230°F, about 1 minute. Remove from the heat and whisk in the vanilla and salt. Let the sauce cool completely.
Combine the butter and cinnamon in a large mixing bowl if using an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 30 seconds.
With the mixer on low speed, gradually add in the powdered sugar, ½ cup at a time, alternative with a small pour of the cream, until both are fully incorporated. Stop and scrape down the bowl occasionally.
Add the vanilla and increase the speed to medium. Beat until fluffy, about 1 minute.
Place a cake layer on a cake stand or serving plate. Spread ½ cup of frosting over the top of the layer and drizzle with 1 tablespoon of caramel. Place another cake layer on top and repeat with the frosting and caramel. Place the last layer on top and spread the remaining frosting all over the top and sides of the cake. Chill for 30 minutes to set the frosting.
Spread the caramel on top of the cake, pushing it to the sides to drip off, if desired. Refrigerate for at least 10 minutes to set the caramel before serving. Store the cake covered and refrigerated for up to 5 days.