Instructions

for the cake

1. Preheat oven to 350°F. Grease and flour two 8 inch cake pans and set aside.
2. In the bowl of stand mixer fitted with the paddle attachment whisk the softened butter and sugar together until light and fluffy, about two minutes. Add the eggs, and vanilla extract and mix well, scraping down the sides of the bowl to full incorporate. Add the shredded apples.
3. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Incorporate the dry ingredients into the wet, stirring until well combined.
4. Evenly pour the batter into the prepared pans. Bake for 25 minutes, then allow to cool completely before frosting.

for the frosting

1. To make the frosting, whip the butter and cream cheese until light and fluffy, about 4 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.

for the caramel sauce

1. In a small saucepan, heat the sugar on low heat until its completely melted, swirling the pan gently every 20 seconds or so.
2. Remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right. Next, pour in the heavy cream and sea salt. Stir until everything is combined.
3. Pour into small bowl or cup and allow to cool completely before using.

assemble your cake

1. Place the first cake on a plate, then top with 1/2 of the frosting. Layer the second layer on top of the  frosting, and top with remaining frosting. Be freeform with it, using a flat knife to even the top of each layer.
2. Warm up the caramel sauce if it is not already warm. Pour over cake, making drips on the sides. If you’d like, decorate the top with edible flowers or fall fruits! Then make sure you have friends with you when you eat it, or else you’ll go nuts.