Caramel Apple Cake
This caramel apple cake is the kind of cozy dessert you make on crisp autumn evenings. It is a moist, tender cake packed with juicy apple chunks, warm cinnamon and nutmeg, and a rich caramel drizzle on top. Every forkful balances sweet, tart, and spiced flavors, and the batter comes together in one bowl and one afternoon.
Equipment
- 2 mixing bowls
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Cutting board and sharp knife for dicing the apples
- 9-inch round cake pan or 8x8-inch square baking pan
- Parchment paper for easy removal
- Wire cooling rack
- Toothpick for testing doneness
- Oven
Ingredients
- 2 cups all-purpose flour 240g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter 113g, melted
- 1 cup brown sugar 200g, packed
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups diced apples about 1/4-inch cubes, peeled and cored; roughly 2 medium apples
- 1/2 cup caramel sauce for drizzling; store-bought or homemade
For Serving (Optional)
- vanilla ice cream for serving, optional
- powdered sugar for dusting, optional
- whipped cream for serving, optional
- chopped pecans for sprinkling, optional
Instructions
- Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9-inch round or 8x8-inch square pan, line the bottom with parchment paper, and lightly grease the parchment.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt for about 30 seconds until evenly distributed. Set aside.
- In a second bowl, whisk the melted butter and brown sugar until glossy. Add the eggs one at a time, whisking well after each, then stir in the vanilla until smooth.
- Add the dry ingredients to the wet in two or three additions, stirring gently with a spatula after each. Stop as soon as no dry flour streaks remain; the batter will be thick but smooth.
- Peel, core, and dice the apples into 1/4-inch cubes. Measure 1 1/2 cups and gently fold them into the batter with a spatula until evenly distributed.
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 30-35 minutes, checking at 30 minutes with a toothpick; it is done when the toothpick comes out clean and the top is golden brown.
- Cool the cake in the pan for 10 minutes, then run a thin knife around the edge and transfer to a wire rack to cool completely. Peel off the parchment.
- Warm the caramel sauce until it flows easily, then drizzle 1/2 cup over the completely cooled cake in a zigzag pattern. Slice and serve.
Notes
- Use firm, tart apples like Granny Smith or Honeycrisp for the best flavor and texture.
- Do not skip the parchment paper; it makes removing the cake a breeze.
- Check the cake at 30 minutes to avoid overbaking, since ovens can vary.
- If using a dark-colored cake pan, lower the oven temperature to 325°F (165°C) so the edges do not over-brown.
- Warm the caramel sauce slightly so it drizzles smoothly, and let the cake cool completely before drizzling so the caramel stays on top instead of soaking in.
- Mix the batter only until combined to keep the crumb soft and tender.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate wrapped tightly in plastic wrap for up to 5 days.
- Freeze individual slices wrapped in plastic wrap and foil for up to 3 months; reheat in the microwave for 15-20 seconds.
- For variations, add 1/2 cup chopped walnuts or pecans, swap caramel for a cream cheese glaze, use a mix of apple varieties, add 1/4 tsp ginger, or make it gluten-free with a 1:1 gluten-free flour blend.
- Serve warm or at room temperature with vanilla ice cream, coffee, apple cider, powdered sugar, whipped cream, or chopped pecans.
Nutrition
Serving: 1SliceCalories: 320kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 180mgFiber: 1gSugar: 30g
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