Ingredients:
For the Cake:
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Apple Filling:
4 apples, peeled, cored, and diced
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
For the Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/4 cup heavy cream
1 tablespoon butter
For the Topping:
Sliced almonds
Fresh blueberries and cranberries
Instructions:
Make the Cake:
1.Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2.In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3.In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4.Gradually beat in the dry ingredients, alternating with the wet ingredients, beginning and ending with the dry ingredients.
5.Divide batter evenly between the prepared pans.
6.Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7.Let cool in pans for 10 minutes before inverting onto wire racks to cool completely.
Make the Apple Filling:
1.In a large skillet, combine apples, sugar, lemon juice, cinnamon, and nutmeg.
2.Cook over medium heat, stirring occasionally, until apples are softened and the liquid has evaporated.
Make the Caramel Sauce:
1.In a medium saucepan, combine sugar and water over medium heat.
2.Cook, without stirring, until the sugar dissolves and turns a deep amber color.
3.Carefully add heavy cream and butter. Stir until smooth.
4.Let cool slightly.
Assemble the Cake:
1.Level the tops of the cooled cakes.
2.Place one cake layer on a serving plate.
3.Spread the apple filling over the cake layer.
4.Top with the second cake layer.
5.Drizzle the caramel sauce over the top of the cake.
6.Sprinkle with sliced almonds, blueberries, and cranberries.
