Äppelkaka med karamell och chokladglasyr à la gammaldags

👩‍🍳 Gör så här

1. 1
   Preheat the oven to 350° F. Butter 2 (8-inch) round cake pans and line with parchment paper.
2. 2
   In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and apple butter, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, and salt. Stream in the apple cider, beating until just combined. Pour the batter among the 2 cake pans.
3. 3
   Bake for 25 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.
4. 4
   To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 45 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. Place the second cake layer on top. Run a knife around the side of the cake to clean up any frosting. Chill while you make the brown sugar frosting.
5. 5
   To make the brown sugar icing. Melt together the butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Add the powdered sugar vanilla. Beat until well combined. The icing should be glossy and pourable.
6. 6
   Pour the icing over the cake, spreading around the sides of the cake too. The frosting will set quickly on the cake. If desired top with caramel pieces and/or sea salt. Slice, eat, and enjoy!!.