Spiced Caramel Apple Cake Roll

Caramel Apple Cake Roll is a homemade spice cake roll filled with apples and topped with a caramel frosting - it's the perfect fall or Thanksgiving dessert!

👥 10 Servings⏱️ Prep & Cook: 3h⏳ Prep: 45 min🔥 Cook: 15 min👤 Dorothy Kern📖 crazyforcrust

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●frying pan
●bowl
●stove
●whisk
●spatula

📝 Preparation Steps

Preheat oven to 375F. Line a jelly roll (10x15") pan with foil and spray with cooking spray. I like to use the spray with flour in it.

Beat eggs at high speed for ⏱️ 5 minutes. Gradually beat in sugar, applesauce, and molasses.

large eggs3(30ml) molasses2 tablespoons(28g) unsalted butter2 tablespoons(8g) cornstarch1 teaspoon(200g) packed brown sugar1 cup(60ml) heavy cream4 tablespoons(226g) powdered sugar2 cups

Stir together flour, baking powder, cinnamon, allspice, nutmeg, cloves and salt. Add to other mixture. Spread into prepared pan.

(30ml) molasses2 tablespoonsbaking powder1 teaspoon(28g) unsalted butter2 tablespoons(8g) cornstarch1 teaspoon(200g) packed brown sugar1 cup(60ml) heavy cream4 tablespoons(226g) powdered sugar2 cupscinnamon2 teaspoons½ teaspoon cinnamon

Bake for ⏱️ 10 minutes. Turn out immediately onto a kitchen towel sprinkled liberally with powdered sugar. Starting at the narrow end, roll towel and cake together. Cool completely.

While the cake is baking and cooling, make the filling. Melt butter in a medium frying pan. Add apples, sugar, cinnamon, and nutmeg. Stir to combine. Cook for about ⏱️ 2 minutes, until apples start to release their juices. Stir together water and cornstarch and add to pan. Stir, and continue cooking over medium-low heat for about ⏱️ 5 minutes, until liquids are absorbed and apples are cooked. Remove from heat, then place apples in a bowl and chill until ready to assemble cake.

(30ml) molasses2 tablespoonscinnamon2 teaspoons(28g) unsalted butter2 tablespoons½ teaspoon cinnamon(8g) cornstarch1 teaspoon(200g) packed brown sugar1 cup(60ml) heavy cream4 tablespoons(226g) powdered sugar2 cups

Once cake and apples are cool, carefully unroll the cake. Spread apples evenly across the cake, being sure to spread to the edges as much as possible. Starting at the narrow end, re-roll the cake. Place on a rack set over a cookie sheet to await frosting.

Toast chopped nuts in a small frying pan over low heat, stirring often, for just a few minutes. DO NOT WALK AWAY from the stove. They can burn in an instant. You can also toast them in a 350 degree oven on a cookie sheet, shaking the pan occasionally, for just a few minutes. Same thing: don’t walk away! Cool while preparing frosting.

To make the frosting, melt the butter in a medium sauce pan. I use salted butter, if you use unsalted, add a pinch of salt.

Stir in brown sugar and cook over medium-low heat, stirring constantly, for ⏱️ 2 minutes. Stir in heavy cream and stir until the mixture comes to a boil (it will probably be boiling almost instantly). Remove from heat and whisk in powdered sugar until no lumps remain, then whisk in vanilla extract. If frosting is too thick to pour at this point, add more cream (1 tablespoon at a time). Mine was pourable as written.

(30ml) molasses2 tablespoons(28g) unsalted butter2 tablespoons(8g) cornstarch1 teaspoon(200g) packed brown sugar1 cup(60ml) heavy cream4 tablespoons(226g) powdered sugar2 cupsvanilla extract1 teaspoon

Pour frosting over cake roll evenly, being sure to get the ends and sides. Working quickly, use an offset spatula to help spread the frosting where it’s missing. The excess frosting will drip onto the cookie sheet. You can discard that, or eat it with a spoon. Sprinkle nuts over the top, if desired, to make it look prettier for serving. Carefully transfer to serving platter. Store in refrigerator, but serve at room temperature.

Nutrition Facts

calories

460 kcal

fat Content

13 g

serving Size

1 serving

fiber Content

2 g

sugar Content

75 g

sodium Content

266 mg

protein Content

3 g

trans Fat Content

0.5 g

cholesterol Content

86 mg

carbohydrate Content

85 g

saturated Fat Content

8 g

unsaturated Fat Content

5 g

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