Caramel Apple Cake
If you’re the type who loves fall flavors all year round, or if you just want a dessert that feels homemade and indulgent without being fussy, this caramel apple cake will quickly become one of your go-tos.
Equipment
- Mixing Bowls
- Whisk & spatula
- 9x13-inch Baking Pan
- Small saucepan
- Cooling Rack
- Peeler & Sharp Knife
Ingredients
For the Apple Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter melted
- 1/2 cup vegetable oil
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream or plain Greek yogurt
- 2 tsp vanilla extract
- 2 cups peeled and finely chopped apples about 2 medium apples
For the Caramel Topping:
- 1/2 cup unsalted butter
- 1 cup brown sugar packed
- 1/4 cup heavy cream
- 1/4 tsp salt or more to taste
- 1/2 tsp vanilla extract
Instructions
Step 1: Prep Your Ingredients and Pan
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking pan with butter or nonstick spray. You can also line it with parchment paper for easier removal.
- Peel, core, and finely chop your apples. Set them aside.
- Pro Tip: Chop the apples small and evenly so they soften nicely and distribute well throughout the cake.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Set the bowl aside.
Step 3: Combine the Wet Ingredients
- In another large bowl, whisk together:
- 1/2 cup melted butter
- 1/2 cup vegetable oil
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- Whisk until smooth and slightly thickened.
- Add in 3 eggs, one at a time, whisking after each addition.
- Stir in 1/4 cup sour cream and 2 tsp vanilla extract until fully combined.
Step 4: Bring It All Together
- Gradually add the dry ingredients into the wet mixture, about 1/3 at a time.
- Use a spatula or spoon to gently fold the batter together—avoid overmixing.
- Pro Tip: Overmixing can lead to a dense cake. Just mix until no dry streaks remain.
- Fold in the 2 cups of chopped apples evenly.
Step 5: Bake the Cake
- Pour the batter into your prepared pan and smooth out the top with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack while you prepare the caramel.
- Pro Tip: Oven temperatures vary! Start checking around 38 minutes so it doesn’t overbake.
Step 6: Make the Caramel Topping
- In a small saucepan, melt 1/2 cup butter over medium heat.
- Stir in 1 cup packed brown sugar and 1/4 cup heavy cream.
- Bring to a gentle boil, stirring constantly.
- Let it simmer for 2–3 minutes, then remove from heat.
- Stir in 1/2 tsp vanilla extract and 1/4 tsp salt (or more to taste).
- Pro Tip: Whisk continuously to prevent the sugar from sticking or clumping at the bottom.
Step 7: Finish and Serve
- Once the cake is warm (not hot), pour the caramel sauce evenly over the top.
- Let it sit for a few minutes so the caramel sets slightly before slicing.
- Serve warm or at room temperature—both are delicious!
- Optional: Add a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.
Notes
Nutritional Value (Per Serving)
- Calories: ~370
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 200mg
- Carbohydrates: 50g
- Fiber: 1g
- Sugars: 35g
- Protein: 3g