Caramel Apple Cake with a Golden Fall Finish
This Caramel Apple Cake is a delightful autumn dessert featuring fresh apples and a rich caramel glaze, perfect for any fall occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Apple Mixture
- 2 cups diced fresh apples Granny Smith or Honeycrisp
Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp butter
- 1/2 cup heavy cream
- 1/4 tsp salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with milk. Mix until just combined. Fold in the diced apples.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- In a saucepan, melt the sugar over medium heat, without stirring, until it turns amber in color. Add butter and stir until combined, then carefully pour in the cream and continue stirring until smooth. Add a pinch of salt and remove from heat.
- Once the cake is completely cooled, pour the caramel sauce over the top, allowing it to drip down the sides.
Serving
- Cut the cake into slices and serve. Pair with a warm beverage for the perfect autumn experience.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Be cautious with the caramel to avoid burning. Ingredient Substitutions: Use Honeycrisp apples for a sweeter flavor. How to Serve: Serve warm with a scoop of vanilla ice cream. Storage & Freshness: Store in an airtight container at room temperature or refrigerate. Make-Ahead Tips: Make the cake a day ahead and store covered to develop flavors.