Sometimes my cravings for certain foods can be quite predictable. When traveling out west, I crave bison burgers. When traveling out east, especially when in Maine, I have an insatiable craving for a lobster roll (because in all seriousness Maine's lobster rolls are the best). And when apple season arrives in the midwest, my sweet tooth cravings shift from anything made with chocolate to pretty much anything made with apples. From apple fritters, to apple dumplings, to apple crisp, to apple cider doughnuts, to caramel apple dutch babies, to now this Salted Caramel Cream Cheese Chunky Apple Cake (Bars), fall means the onset of apple heaven. It took awhile, but for reasons I don't really understand, some of my food cravings have finally aligned with seasonal bounties. With exceptions, of course.
In spite of the fact that apples are available year round, fall apples, especially ones hand picked at an apple orchard, seem to be most flavorful. Which means when used in anything either sweet or savory, simple, ordinary things taste extraordinary. While the thought of having a slice of apple cake doesn't necessarily cause one to drool in anticipation, an apple cake topped with homemade salted caramel sauce and cream cheese icing just might. Somewhere between a moist cake and rich bars, these Salted Caramel Cream Cheese Chunky Apple Cake (Bars) are scrumptiously droolworthy. I might go so far as to say they are a bit decadent, thanks in large part to the luscious cream cheese icing and buttery caramel sauce.
In spite of having three different components, these Salted Caramel Cream Cheese Chunky Apple Cake (Bars) are relatively easy to make. Being able to make the salted caramel sauce early in the day or even the day before makes them even easier.
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Due it's longer baking time, sweet, tart Granny Smith apples are the perfect choice here. In addition to keeping their shape, they transform into bites of melt in your mouth tender toothsomeness. Once peeled and cored, the granny smith apples are first cut into quarters, then horizontally into generous 1/8" thick slices.
When the sliced apples and chopped walnuts are added to the batter, you might question whether the ratio of apples/nuts to batter is off. But it isn't. However, when pressing the apple batter mixture into your 9"x13" or 9"x12" metal pan (lined with parchment paper), make sure to evenly distribute the batter and apples. In a preheated 350 degree (F) oven, the chunky apple cake (bars) bake for 48-55 minutes. If a wooden toothpick inserted into the cake (bars) comes out clean and the puffed up top is golden, your cake (bars) is done. Remove from the oven and transfer the pan to a cooling rack. Let cool completely before slathering on the cream cheese icing. Note: The cake can be make early in the day, left uncovered, and iced just before you are ready to serve.
Once you make and taste this easy version of a salted caramel sauce you will think twice before buying a store bought caramel sauce. In addition to using it on this chunky apple cake (bars), you can drizzle it over ice cream, brownies, apple pie, apple dutch babies, and an endless list of desserts. For this caramel sauce you do not need a candy thermometer! After the sugar and water have been combined in a heavy bottomed saucepan and the sugar dissolves, the butter is added. For the smoothes caramel sauce ever, you will need to keep the mixture at a steady boil for 12-15 minutes (or until it becomes a deep amber color) and not stir it. But don't walk away. As soon as sauce reaches the desired color (the darker the color the deeper the flavor), remove from the heat and whisk in the heavy cream. The mixture may splash up a bit, but keep whisking until the heavy cream is fully blended. Finish with whisking in the vanilla and flaky sea salt. The amount of flaky sea salt you add depends on 'salty' you want your sauce. After pouring the finished salted caramel sauce into a heatproof jar (I like using Weck canning jars) let the sauce cool before spooning on top of the cream cheese icing. Note: The sauce can be made the day ahead, covered and kept in the refrigerator until ready to use.
I couldn't decide whether to call this scrumptious dessert a Salted Caramel Cream Cheese Chunky Apple Cake or Salted Caramel Cream Cheese Chunky Apple Bars because it has elements of both cake and bars. I will let you decide to what to call them after you taste them. However, I am confident you will be calling them repetition worthy.
This Salted Caramel Cream Cheese Chunky Apple Cake (Bars) is perfect for weekend gatherings, book club meetings, brunches, anytime you have a craving for an apple dessert, or long to have your house filled with the blissful aroma of cinnamon and baked apples. Happy fall apple season!
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Recipe
Salted Caramel Cream Cheese Chunky Apple Cake (Bars)
Serves 12-18, depending on how you slice it
Ingredients
Salted Caramel Sauce
1 cup (200g) granulated sugar
1/2 cup water
1/4 cup (56g) unsalted butter
1/2 cup heavy whipping cream
2 teaspoons vanilla
1/2 to 3/4 teaspoon flaky sea salt
Cream Cheese Icing
8 ounces (256g) cream cheese, room temperature
1/4 cup (56g) unsalted butter, room temperature
1 1/2 cups (195g) confectionary sugar, sifted
1 teaspoon vanilla
1/8 teaspoon Kosher salt
Chunky Apple Cake (Bars)
2 cups (264g) all-purpose flour
1 teaspoon baking soda
1 teaspoon Kosher salt
2 teaspoons ground cinnamon
1/2 cup (113g) unsalted butter, melted and slightly cooled
2 cups (400g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla
3 medium sized Granny Smith apples (289g), peeled, cored, cut into quarters and sliced horizontally into generous 1/8th inch thick slices
1 cup (100g) walnut halves, toasted, then chopped
Cream Cheese Icing
8 ounces (256g) cream cheese, room temperature
1/4 cup (56g) unsalted butter, room temperature
1 1/2 cups (195g) confectionary sugar, sifted
1 teaspoon vanilla
1/8 teaspoon Kosher salt
Directions
Salted Caramel Sauce
1. In a medium sized heavy bottomed saucepan, cook the sugar and water over medium heat until the sugar is completely dissolved.
2. Add in the butter, allowing it to melt (do not stir).
3. Bring the mixture to a boil and continue cooking (without stirring) for 12-15 minutes or until the mixture has a deep amber color.
4. Remove the saucepan from the heat and carefully pour in the heavy cream (it may splash up) whisking as you pour in the cream.
5. When the cream is fully blended in, add in the vanilla and flaky sea salt.
6. Allow the salted caramel sauce to rest several minutes before pouring into a heat proof jar.
7. As the sauce cools it will thicken (it will seem thin when you pour it in the jar).
8. Once cooled it is ready to use.
9. Store leftovers (and there will be leftovers!) covered in the refrigerator. It will be good for up to two weeks (but it won't last that long).
Cream Cheese Icing
1. In a medium sized bowl, beat the cream cheese and butter together using a handheld mixer until smooth and creamy.
2. Add in the sifted confectionary sugar, vanilla, and salt. Beat until creamy.
3. Use immediately or cover and keep chilled in the refrigerator until ready to use. If the icing firms up too much in the refrigerator, give it a quick beating.
Chunky Apple Cake (Bars)
1. Preheat the oven to 350 degrees (F). Line a 9"x13" or 9"x12" metal pan with parchment paper. Set aside.
2. Sift together the flour, baking soda, Kosher salt, and cinnamon. Set aside.
3. Using a handheld mixer, mix the melted butter, sugar, and eggs together until well blended.
4. Add the flour mixture to the batter. Use a spatula or wooden spoon to stir to blend.
5. Stir in the sliced apples and chopped walnuts. Batter will be very thick.
6. Spread the batter evenly in the pan.
7. Place the baking pan on a baking sheet and bake for 48-55 minutes or until a toothpick inserted comes out clean. The finished cake should be slightly puffed and golden.
8. Remove from the oven and place the pan on a cooling rack. Allow the cake to cool completely before icing.
9. When the cake is cooled to room temperature, slather the cream cheese icing evenly over the top.
10. Drop spoonfuls of the salted caramel sauce over the cream cheese icing. Use a knife to swirl the caramel sauce into the icing. Note: I dropped somewhere between 16-18 spoonfuls of the caramel sauce over the cream cheese icing, spacing them out to better create a swirled design.
11. Cut the Salted Caramel Cream Cheese Chunky Apple Cake (Bars) into squares or bars.
12. Store leftovers in the refrigerator.
Notes: (1) Three medium sized granny smith apples will weigh slightly under a pound. Weigh your apples before you peel and core them.