Spiced Caramel Apple Cake Roll

Favorite Caramel Apple Cake Roll

There are so many wonderful and delicous fall dessert recipes out there, but this one literally the taste of fall rolled up into a cake! It has all those amazinf warm flavors that we look forward to all year in an impressive roll with apples, and frosting! What could be better that that?

Ingredients in Apple Cake Roll

• Eggs – I always use large eggs. These help the cake rise so you need to beat them the right amount of time.
• Applesauce – Be sure you are using no-sugar-added applesauce.
• Molasses – Gives the cake that sweet delicious flavor and helps make the batter thick. 
• Flour – use all-purpose flour and be sure to measure it correctly.
• Granny Smith apples- These need to be peeled cored, and diced before use. 
• Sugar – Brown sugar is used for the frosting
• Heavy cream – makes a creamy caramel – no substitutions

How to make Caramel Apple Cake Roll

• Make cake batter: Preheat oven to 375°F and line a 10×15 pan with foil and spray with baking spray (the kind with flour in it.) Then, beat eggs at high speed for 5 minutes. Gradually beat in sugar, applesauce, and molasses. Stir together flour, baking powder, cinnamon, allspice, nutmeg, cloves, and salt. Add the two mixtures together and spread in to prepared pan.
• Bake: Bake the batter for 10 minutes into a thin sheet. Turn out immediately onto a kitchen towel sprinkled with powdered sugar or a a sheet of parchment paper. Roll the cake up while it’s still hot for best results. Let it cool completely. 
• Make the filling: While the cake is baking and cooling you can start to make the filling. Melt butter into a medium frying pan. Add apples, sugar, cinnamon, and nutmeg and stir together. Cook the mixture for about 2 minutes, until apples start to break down. Stir together water and cornstarch and add to the pan. Stir together water and cornstarch and add to the pan. Continuing cooking over medium-low heat for about 5 minutes until the liquid is absorbed and apples are cooked. Remove from heat and place the apple in a bowl. Chill them in the fridge until you are ready to assemble to cake. 
• Assemble the cake: Once everything is cooled, carefully unroll your cake. Spread apples evenly across. Spread to the edges as much as much as possible. Carefully, re-roll the cake and place on a cookie sheet before frosting.
• Toast the nuts: Toast chopped nuts in a small frying pan over low heat, stirring them often. Do this for only a few minutes, be sure to not walk away from the stove this is a delicate process and they can burn in an instant. You can also toast them in an 350°F oven oven on a cooking sheet.
• Make the frosting: First melt the butter in a medium sauce pan. I use salted butter but you can use unsalted as well. Make sure that if you do you add a pinchof salt to the frosting. Stir in brown sugar and cook over medium-low heat, stirring constantly for 2 minutes. Stir in the heavy cream until the mixture comes to a boil (this will be almost instantaneous). Remove the mixture from heat and whisk in powdered sugar until no lumps remain. Lastly, add vanilla extract. If the frosting is too thick at this point you can add some more cream one tablespoon at a time. 
• Frost the cake: Pour frosting over thre cake roll evenly, malke sure to get the ends and all the sides. Work quickly and use an spatula to spread the frosting where there are holes. Feel free to eat any excess frosting that drips onto the cookie sheet (my favorite part). Sprinkling nuts on the cake can be a great way to top it off! Store the apple cake roll in the refridgerator but keep it at room temperature.