This Caramel Apple Cake is Out of This World Good

Who doesn’t love caramel apples? I know my family is absolutely in love with them. I’m always on the hunt for recipes with a caramel apple twist and when I came across this recipe for Caramel Apple Cake, I was sold! This deliciousness will come in handy for your next fall or Halloween party and be sure to save some for yourself!

This Caramel Apple Cake Recipe is a delicious cake for fall! It is sure to bring the taste of the season home and will be a hit with all. The presence of apples in this recipe will make it a hit with children and adults, alike.

Choosing the Best Apples

If you’re planning a fall or Thanksgiving dinner, you probably want to serve an apple dish. The choices can be overwhelming, though, because there are hundreds of varieties of apples available. Now is the time to choose the best apples for cooking. When selecting apples for your caramel apple cake recipe, avoid soft or bruised fruit.

And look for apples that are sweet smelling; if they’re not fragrant, they’re probably not very flavorful. Apples that are best for baking generally have a higher amount of sugar and acid than those that are better for snacking. Tart apples (such as Granny Smith) are great choices for baking, because their acidity balances out the sweetness of the caramel sauce in this cake.

If you can’t find Granny Smiths at your local market, try varieties like Braeburns, Cortlands, Empire or Pink Lady instead. Look for firm apples with smooth skins, rather than those with bruises or soft spots. You can also use Honeycrisps or Fuji apples in place of Granny Smiths if you prefer sweeter flavors.

Caramel Topping

Caramel apple treats are a classic fall dessert. This recipe combines the flavors of caramel apples with a moist, spiced cake. The cake itself is fairly straightforward, but the caramel topping is another story. This recipe calls for brown sugar, which produces a darker caramel topping than traditional light brown sugar.

If you can’t find brown sugar in your area, you can substitute light brown sugar in the caramel topping, but the color will be lighter and less rich. The caramel topping adds just five ingredients: brown sugar, heavy cream, powdered sugar, salt and vanilla extract. It really is a simple process to turn the mix into caramel, and it is such a delight for the cake topping.

In Conclusion

I love the smell of freshly baked cakes. The smell of this cake will make you drool, but be sure to wait until it cools down before you try it. This cake is very good when still warm, but once it cools down, the flavors are intensified. 🙂 Once you share this cake with your family and friends, be ready for them to ask for seconds. The cake is firm but moist, and the caramel add just the perfect amount of sweetness to this wonderful dish.

This caramel apple cake is a delicious dessert that is moist and tender with a sweet apple flavor. The caramel sauce glaze on top makes it extra yummy! This caramel apple cake makes an excellent dessert. It is easy to make and ready in about an hour, so it’s the perfect dessert to make when you need something quick and yummy!

>>>TRY THIS REESE’S PEANUT BUTTER CUP PIE NEXT<<<

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Caramel Apple Cake

0 from 0 votes

Recipe by Don Carroll Course: DessertCuisine: AmericanDifficulty: Medium

Servings

18

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

375

kcal

Total time

1

hour 

5

minutes

This Caramel Apple Cake Recipe is a delicious cake for fall!

Ingredients

• Cake

• 1 3/4 c All-purpose flour

• 1 Tbsp Ground cinnamon, plus 1 tsp set aside

• 1/2 tsp All pumpkin spice

• 1 tsp Baking soda

• 1/2 tsp Salt

• 1 c Brown sugar

• 3/4 c Granulated sugar, plus 1 Tbsp (set aside)

• 1 c Canola oil (or another mild tasting vegetable oil)

• 3 large Eggs, room temperature

• 2 tsp Vanilla extract

• 3 1/3 c Peeled and diced apples (from about 3 1/2 medium apples)

• Frosting

• 1/2 c Unsalted butter

• 1 c Brown sugar

• 2/3 c Whipping cream

• 2 tsp Vanilla extract

• 1/4 tsp Salt

• 1 1/2 c Powdered sugar

Directions

• Preheat the oven to 350 °F.
• Line a 9″ x 13″ baking pan with a piece of parchment paper or alternatively spray the pan with baking spray.
• In a medium mixing bowl, stir together the flour, 1 tablespoon cinnamon, all pumpkin spice, baking soda, and salt. Set aside.
• In a large mixing bowl, stir together the brown sugar, granulated sugar, oil, eggs and vanilla until thoroughly combined.
• Add in the flour mixture and mix just until well combined.
• Place the apples in a small bowl and sprinkle the remaining 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon over the apples. Stir to coat the apples in the cinnamon sugar. Fold the apples into the batter.
• Pour the batter into the prepared pan and bake for 33-40 minutes or until a toothpick inserted in the center comes out clean.

  • 

• Let cool completely before frosting.
• Prepare the frosting
• Melt the butter in a medium saucepan over medium heat.
• Stir in the brown sugar and whipping cream. Once the mixture starts bubbling, stop stirring.
• Let the mixture come to a full boil and boil for 1 minute without stirring. Remove the pan from the heat.
• Stir in the vanilla, 1/4 teaspoon salt, and gradually add the powdered sugar.
• Whisk until the powdered sugar is fully incorporated and no lumps of sugar remain.

  • 

• Once the cake has cooled, spread the frosting over the top and refrigerate any leftovers for up to 4 days. Let come to room temperature before serving.

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