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Caramel Apple Cake Recipe

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★★★★★

4.7 from 136 reviews

This Caramel Apple Cake is a moist and flavorful dessert perfect for fall, combining warm spices with tender apples and a luscious caramel drizzle. Made with a blend of cinnamon, ginger, nutmeg, and pumpkin pie spice, this cake delivers a comforting taste of the season. Topped with rich caramel sauce, it’s ideal for celebrations or as a cozy treat with coffee or tea.

Ingredients

Scale

Spice Cake

  • 3 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 1/2 tsp Ground ginger
  • 1 tsp Pumpkin pie spice
  • 1/4 tsp Ground nutmeg
  • 1 cup Canola or vegetable oil
  • 1 1/4 cup Brown sugar, packed (light or dark)
  • 1/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 1/2 cup Sour cream, room temperature
  • 1 cup Buttermilk, room temperature

Additional

  • 3 cups peeled, cored, and chopped apples (about 2 large apples)
  • Caramel sauce for topping (store-bought or homemade, about 1 cup)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans to prevent sticking.
  2. Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, pumpkin pie spice, and ground nutmeg. Set aside.
  3. Cream sugars and oil: In a separate large mixing bowl, whisk together the canola or vegetable oil, brown sugar, and white granulated sugar until well combined and smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract.
  4. Add sour cream and buttermilk: Mix in the sour cream and buttermilk until the batter is smooth and creamy.
  5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, folding gently just until combined. Avoid overmixing to keep the cake tender.
  6. Fold in the apples: Carefully fold in the peeled, cored, and chopped apples, distributing them evenly throughout the batter.
  7. Pour and bake: Pour the batter into the prepared baking pan(s), spreading it evenly. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then transfer the cake to a wire rack to cool completely.
  9. Add caramel topping: Once the cake is fully cooled, drizzle generously with caramel sauce. Optionally, you can warm the caramel slightly to make it easier to drizzle.
  10. Serve: Slice and serve the caramel apple cake as is, or with a scoop of vanilla ice cream for extra indulgence.

Notes

  • For best results, use fresh, crisp apples like Granny Smith or Honeycrisp to maintain texture in the cake.
  • If you prefer a denser cake, reduce the oil to 3/4 cup.
  • You can make your own caramel sauce using butter, brown sugar, heavy cream, and vanilla extract.
  • Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
  • This cake freezes well; wrap tightly and freeze for up to 3 months.
  • Room temperature ingredients help produce a smoother batter and better rise.

Keywords: caramel apple cake, apple cake, fall dessert, spiced cake, caramel drizzle, moist cake, autumn recipe

Find it online: https://kitchenbynora.com/caramel-apple-cake-recipe/