Apple Caramel Drip Cake Recipe

For the cashew crunch, prepare 3 8-inch round cake pans and put chopped cahews on it. Caramelize the sugar with whipping cream and butter in a saucepan then pour it on top of the chopped cashews. Set aside

For the cake mixture, mix the chopped apples and 1 tablespoon flour together in a small bowl. Set aside. In a large mixing bowl, beat eggs, brown and white sugar, oil, and vanilla. Then add flour, baking soda, baking powder, cinnamon, and salt together to form a batter. Fold in the apple mixture. Pour it on top of the cashew crunch in the prepared cake pans, and bake the cakes at 350 degrees F or 180 degrees C for 25 to 30 minutes, and let it cool completely. Set aside.  

For the dulce de leche buttercream frosting, cream the unsalted butter until it becomes light and fluffy using a stand mixer with the paddle attachment. Add dulce de leche and continue beating until it becomes light and fluffy. Use it for frosting and filling the cooled cakes then refrigerate the assembled cake for an hour. 

For the caramel shards, place cashews on a silicone mat or oiled parchment paper. Heat then caramelize the sugar and water on medium heat in a saucepan before pouring over the chopped cashews. Once cooled, break into pieces as desired. Store refrigerated until ready to use.

For the caramel drip, cook sugar and water over medium heat. Once it is caramelized, add whipping cream, unsalted butter, and salt. Let cool completely. Pour it on top of the cake using a spoon to make a dripping effect. Pour the caramel drip on top to cover the top of the cake. Decorate the cake with caramel shards.