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Cinnamon sponge cake topped with fluffy whipped cream and a caramel apple topping, ready to be served.

Cinnamon Sponge Charlotte Cake With Caramel Apples

A cinnamon sponge cake in the shape of a classic Charlotte, topped with fluffy whipped cream cheese and plenty of cinnamon and caramel apples. It’s a perfect taste of sweet fall flavors!
Prep Time35 minutes
Cook Time45 minutes
Total Time1 hour 20 minutes
Servings: 8 Servings
Author: Carlee

Ingredients

Cake

  • 4 eggs at room temperature
  • ⅔ cup granulated sugar
  • ⅔ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon

Apples

  • 2 Tablespoons butter
  • 3 apples
  • ¼ cup water
  • ¼ cup light brown sugar packed
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon grated nutmeg
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract

Cream Cheese Whipped Cream

  • 4 ounces cream cheese softened
  • 2 Tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • ½ cup heavy cream
  • Optional: caramel sauce for drizzling

Instructions

Cake

  • Preheat oven to 350°F and grease your Charlotte or 8″ cake pan.
  • In your mixer, beat 4 eggs on high for 1 minute.
  • Add ⅔ cup granulated sugar and beat for 7 more minutes on high. The mixture should be really light and voluminous.
  • In a separate bowl, whisk together ⅔ cup all-purpose flour, ½ teaspoon baking powder and ½ teaspoon cinnamon to ensure there are no lumps.
  • Add half of the flour mixture to the egg mixture and carefully fold in. Add remaining flour mixture and fold in until incorporated.
  • Put cake batter in prepared cake pan and bake for 20-25 minutes. Cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.

Apples

  • Peel and dice 3 apples.
  • In a sauce pan over medium low heat, melt 2 Tablespoons butter. Add the apples, ¼ cup water, ¼ cup light brown sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon grated nutmeg and a pinch of salt. Continue to cook, stirring frequently, until the apples start to soften. This will take about 5 minutes.
  • Stir together 1 teaspoon cornstarch and 2 Tablespoons of cold water. Add cornstarch slurry to apple mixture and stir in. Continue to cook until it is bubbling and thick, about 2 minutes.
  • Remove from heat and stir in 1 teaspoon vanilla extract. Allow to cool completely before topping cake.

Whipped Cream

  • Beat 4 ounces cream cheese until creamy and smooth.
  • Add 2 Tablespoons granulated sugar and ½ teaspoon vanilla extract, mixing until incorporated.
  • With mixer running on low, slowly drizzle in ½ cup heavy cream until it is incorporated. Turn the mixer to high until the mixture is fluffy and holds stiff peaks.
  • Cover and refrigerate until ready to use.

Assembly

  • Spread cream cheese whipped cream over completely cooled cake.
  • Top with cooled cinnamon caramel apples and drizzle with caramel sauce if desired.
  • Serve immediately or if assembled ahead of time, store in the refrigerator until ready to serve.

Nutrition

Serving: 1Serving | Calories: 336kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 132mg | Potassium: 160mg | Fiber: 2g | Sugar: 35g | Vitamin A: 653IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg
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