The changing colors of the leaves usually means we can utilizing those familiar flavors of cinnamon and apples! And this Caramel Apple Cake does exactly that!
Mix brown sugar and cinnamon together in a bowl. Set aside.
Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. (1-2 minutes) Beat in eggs, 1 at a time, until incorporated.
Bake in the preheated 350°F oven until a toothpick inserted in the center of the cake comes out MOSTLY clean, 25 to 35 minutes. (Do NOT overbake! Cake is done when the edges are golden brown and the cake has just slightly pulled away from the sides of the pan)
Place the first layer of cake on cake stand. Drizzle with up to 3 tablespoons of caramel. (Allow to soak in, about 1-2 minutes)
Cover with all of your cinnamon frosting. (Should be about 1 cup. This is a naked cake so feel free to push the frosting all the way to the edge so that it is visible when you place the next layer on top.)
Place the other layer of cake on top and drizzle with caramel. Allow caramel to spill over the sides if you would like. Cake should be served immediately. Serve extra caramel with each slice.
Refrigerate covered for up to 3 days.