Introduction
Caramel Apple Cake is a moist, spiced cake filled with tender apples and topped with a luscious caramel sauce. The combination of warm spices and caramelized apple flavor creates a comforting dessert that will have everyone asking for seconds. This cake is perfect for family gatherings, fall celebrations, or as a sweet treat anytime you crave something delicious.
Ingredients (Quantities)
For the Apple Cake:
- All-purpose flour: 2 cups (240g)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Salt: 1/2 teaspoon
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g), packed
- Eggs: 2 large
- Vanilla extract: 2 teaspoons
- Vegetable oil: 1/2 cup (120ml)
- Sour cream: 1/2 cup (120ml)
- Apples: 2 medium, peeled, cored, and chopped (about 2 cups)
- Walnuts or pecans: 1/2 cup (optional, chopped)
For the Caramel Sauce:
- Butter: 1/2 cup (115g)
- Brown sugar: 1 cup (200g), packed
- Heavy cream: 1/2 cup (120ml)
- Vanilla extract: 1 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Preheat the oven and prepare the pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Make the apple cake batter:
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, and vegetable oil until smooth.
- Add the sour cream and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped apples and nuts (if using).
- Bake the cake:
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack.
- Prepare the caramel sauce:
- In a saucepan over medium heat, melt the butter.
- Stir in the brown sugar and bring it to a simmer. Cook for 2-3 minutes, stirring constantly, until the sugar is dissolved and the mixture thickens slightly.
- Carefully add the heavy cream and continue to cook, stirring constantly, until the caramel sauce is smooth and thickens further, about 4-5 minutes.
- Stir in the vanilla extract and salt. Remove from heat.
- Assemble the cake:
- Once the cake has cooled, drizzle the warm caramel sauce over the top, allowing it to soak into the cake slightly and pool around the edges.
- You can reserve some of the caramel sauce to serve alongside the cake for extra sweetness.
- Serve:
- Slice the cake and serve! The caramel apple cake is delicious on its own, or with a scoop of vanilla ice cream or whipped cream for extra indulgence.
Tips for Success
- Apple variety: Use firm apples like Granny Smith or Honeycrisp for the best texture and flavor in the cake.
- Sour cream substitute: If you don’t have sour cream, you can substitute with plain yogurt or buttermilk for a similar tangy effect.
- Make-ahead: The caramel apple cake can be made ahead and stored at room temperature for 2-3 days, or refrigerated for up to a week. Reheat the cake slightly before serving for the best flavor.
- Caramel sauce: If the caramel sauce thickens too much after cooling, you can reheat it gently over low heat and add a bit more cream if needed.
Recommendations
- Side dish: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert experience.
- Coffee pairing: This cake pairs wonderfully with a hot cup of coffee or a spiced chai tea.
Nutrition Information (per slice, based on 10 servings)
- Calories: 450
- Carbohydrates: 60g
- Protein: 4g
- Fat: 20g
- Sugar: 40g
- Fiber: 2g
This Caramel Apple Cake is the perfect blend of sweet, spicy, and indulgent flavors. With its moist texture, tender apples, and decadent caramel sauce, it’s a cake that’s sure to impress everyone at the table!
