Ingredients:

  • 2 1/4 cups (280g) all-purpose flour
  • 1 1/2 cups (300g) light brown sugar, packed
  • 1 tbsp (12g) baking powder
  • 1 tsp (2g) baking soda
  • 2 tsp (4g) ground cinnamon
  • 1/2 tsp (1g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3 large (180g) eggs, room temperature
  • 1 cup (240g) Greek yogurt, plain
  • 2 cups (300g) Granny Smith apples, peeled and finely grated
  • 1 tsp (5ml) vanilla extract
  • 3 cups (450g) Granny Smith apples, peeled and diced small
  • 1/4 cup (50g) brown sugar
  • 1 tbsp (15g) cornstarch
  • 1 tsp (2g) cinnamon
  • 1 tbsp (15g) butter
  • 1 cup (200g) granulated sugar
  • 6 tbsp (85g) unsalted butter, cubed
  • 1/2 cup (120ml) heavy cream, room temperature
  • 1 tsp (6g) sea salt
  • 16 oz (450g) full-fat cream cheese, chilled
  • 1 cup (225g) unsalted butter, softened
  • 5 cups (625g) powdered sugar, sifted
  • 1/4 cup (60ml) salted caramel sauce
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. Cream the butter and brown sugar until pale and fluffy. Add eggs one at a time, then stir in the Greek yogurt and vanilla.
  3. Sift in the flour, baking powder, baking soda, cinnamon, and salt; fold gently into the wet ingredients.
  4. Fold in the grated apples until just combined.
  5. Divide batter evenly between pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool completely.
  6. Prepare apple pie filling by sautéing diced apples with butter, brown sugar, cornstarch, and cinnamon.
  7. Create salted caramel sauce by melting granulated sugar, stirring in butter, heavy cream, and sea salt.
  8. Whip chilled cream cheese with room-temperature butter, powdered sugar, a portion of the caramel sauce, and vanilla until stable.
  9. Assemble the cake layers with filling and frosting, then chill for 2 hours to set before serving.