Apple Caramel Cake
This apple caramel cake is soft, spiced, and dripping with buttery caramel—perfect for cozy gatherings or everyday comfort. With a tender crumb and juicy apple bits in every bite, it's a fall-inspired dessert that delivers joy with each slice.
Equipment
- Mixing Bowls
- Electric Mixer
- 9x13 Baking Dish
- Saucepan
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 eggs large
- 1 tsp vanilla extract
- 1 apple grated
- 2 cups apples peeled and diced
Caramel Sauce
- 1/2 cup unsalted butter
- 1/2 cup brown sugar packed
- 1/4 cup heavy cream
- 1/4 tsp salt optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch pan and set aside.
- In a bowl, whisk flour, baking soda, baking powder, cinnamon, and nutmeg.
- In a large bowl, cream butter, white sugar, and brown sugar until fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Fold in grated apple, then gently mix in diced apples.
- Add dry ingredients to the wet, mixing gently until just combined.
- Pour batter into prepared pan. Bake for 35–40 minutes or until a toothpick comes out clean. Let cool slightly.
- While cake bakes, make caramel: simmer butter, brown sugar, cream, and salt in a saucepan for 5–6 minutes until slightly thickened.
- Drizzle warm caramel over slightly cooled cake. Let set for 15 minutes before slicing.
Notes
For variations, try adding pecans, using apple cider glaze instead of caramel, or baking in a bundt pan. Store leftovers covered at room temperature for up to 3 days, or refrigerate for longer freshness.