Something magical about fall is the crisp air, the crunch of leaves underfoot, and the scent of cinnamon and apples wafting through the kitchen. One of the best ways to capture that magic is with a delicious Caramel Apple Cake. This cake combines the tartness of apples with the sweetness of caramel, creating a dessert that’s perfect for any occasion. Whether you’re serving it at a holiday dinner or simply indulging with a cup of tea, this cake is sure to impress.
But before we dive into the recipe, let me share a little story…
A Sweet Autumn Tale: The Caramel Apple Cake
On a quiet autumn afternoon, as the golden sunlight poured through the kitchen window, my grandmother set out to make her signature dessert—Caramel Apple Cake. It was a cake that had been passed down through generations, a staple at family gatherings every fall. I remember the way she would carefully select the ripest apples from the orchard, their skins shiny and red like the falling leaves.
As she peeled and sliced the apples, the sweet aroma of caramel would fill the house. “The secret is in the balance,” she’d always say. Too much caramel, and the cake would be too sweet; too little, and it wouldn’t have that perfect gooey finish. Her Caramel Apple Cake was more than just a dessert—it was a memory, a piece of our family’s history. And now, every time I make it, I’m reminded of those cozy afternoons spent in her warm kitchen.
And now, you too can create this wonderful tradition in your home with this easy, step-by-step recipe.
Table of Contents:
- Ingredients
- Method
- Nutritional Information
- Tips & Tricks
- Frequently Asked Questions (FAQs)
- Conclusion
Prep, Cook, and Total Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 minutes | 40 minutes | 1 hour | 8 servings |
Ingredients:
For the Cake:
- 2 large apples (Granny Smith or Honeycrisp), peeled and sliced
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- A pinch of sea salt (optional)
Method:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easier removal.
Step 2: Prepare the Apples
Peel and slice the apples thinly. Set them aside as you’ll be layering them into the batter later.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 4: Cream the Butter and Sugars
In a large bowl, using an electric mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Step 5: Add Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Step 6: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Step 7: Layer the Apples
Pour half of the cake batter into the prepared pan. Arrange a layer of sliced apples on top. Pour the remaining batter over the apples and smooth the surface. Arrange more apple slices on top, pressing them slightly into the batter.
Step 8: Bake the Cake
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 9: Make the Caramel Sauce
In a medium saucepan over medium heat, melt the sugar until it turns a golden amber color. Stir in the butter until melted. Slowly add the heavy cream, whisking constantly, until the sauce is smooth. Remove from heat and stir in a pinch of sea salt for a salted caramel finish (optional).
Step 10: Drizzle and Serve
Once the cake has cooled, drizzle the homemade caramel sauce generously over the top. Serve warm or at room temperature.
Nutritional Information (Per Serving):
| Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|
| 430 | 18g | 10g | 85mg | 250mg | 64g | 2g | 42g | 5g |
Tips & Tricks for the Best Caramel Apple Cake
- Choose the Right Apples: Tart apples like Granny Smiths are ideal for this recipe as they balance the sweetness of the caramel. However, if you prefer a sweeter flavor, Honeycrisp apples work well too.
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix until just combined. Overmixing can result in a dense cake.
- Caramel Consistency: If your caramel is too thick, add a little more cream to thin it out. For a richer sauce, cook the sugar to a darker amber before adding the butter and cream.
- Double the Caramel: If you’re a caramel lover, consider making a double batch of caramel sauce. It can be stored in the fridge for up to a week and reheated to serve with other desserts.
- Serving Ideas: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
Frequently Asked Questions (FAQ)
1. Can I make this cake ahead of time?
Yes! You can bake the cake a day ahead and store it at room temperature. Make the caramel sauce fresh before serving for the best flavor.
2. Can I freeze the Caramel Apple Cake?
Absolutely. Bake the cake and let it cool completely. Wrap it tightly in plastic wrap and foil before freezing. It will last for up to 3 months. Thaw at room temperature before serving.
3. Can I use store-bought caramel sauce?
Yes, store-bought caramel works if you’re short on time, but homemade caramel adds a richer, fresher taste.
4. What type of apples work best in this recipe?
Tart apples like Granny Smith work best, but you can use any firm, crisp apple. Honeycrisp, Fuji, and Braeburn are also great choices.
5. How do I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Conclusion
This Caramel Apple Cake is the perfect dessert to usher in the fall season. With its soft, moist cake, tart apples, and rich caramel drizzle, it’s a recipe that brings warmth and nostalgia with every bite. Whether you’re baking for a special occasion or simply craving a slice of something sweet, this cake will quickly become a favorite in your home.
Now it’s time to grab your apples, whisk up that batter, and create your own autumn memories with this delightful Caramel Apple Cake!