# Components:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 1/2 cup unsalted butter, melted
11 - 2 large eggs
12 - 1 cup apple cider (not vinegar)
13 - 1/2 cup sour cream
14 - 1 teaspoon vanilla extract
→ Caramel Sauce
15 - 1 cup caramel sauce, store-bought or homemade
→ Topping
16 - 1 cup heavy whipping cream
17 - 2 tablespoons powdered sugar
18 - 1/2 teaspoon vanilla extract
19 - 1 small apple, finely diced (optional, for garnish)
20 - Extra caramel sauce, for drizzling
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly to prevent sticking.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly mixed.
03 - In a large bowl, whisk the granulated sugar, light brown sugar, and melted butter until the mixture becomes smooth.
04 - Add eggs one at a time, mixing well after each addition. Stir in apple cider, sour cream, and vanilla extract until fully combined.
05 - Gradually fold the dry ingredients into the wet mixture until just incorporated. Avoid overmixing to maintain a tender texture.
06 - Pour the batter into the prepared baking pan and smooth the top evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center emerges clean.
07 - While warm, use a wooden spoon handle to poke holes all over the cake, spacing them about 1 inch apart.
08 - Slowly pour the caramel sauce over the cake, ensuring it seeps into the holes. Allow cake to cool completely in the pan.
09 - In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Spread evenly over the cooled cake.
10 - Top with diced apple and drizzle with extra caramel sauce before serving as desired.
