Description
This delightful Caramel Apple Cake combines tender, moist cake packed with warm cinnamon-spiced apples and a luscious caramel sauce drizzled on top. Perfect for fall gatherings or any cozy dessert craving, this recipe marries classic flavors into one irresistible treat that serves 12.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 cup (packed, 220 grams) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup (120 milliliters) milk
- 2 teaspoons vanilla extract
Other Ingredients
- 2 cups diced apples (about 2 medium apples)
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Prepare Apples: Wash, peel if desired, core, and chop the apples into small pieces to ensure even distribution in the cake batter and a pleasant texture.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, ground cinnamon, and salt, mixing well to blend all components uniformly.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add the milk and vanilla extract, then mix until smooth.
- Make the Batter: Pour the wet mixture into the dry ingredients and gently fold together until just combined to avoid overmixing, which can make the cake dense. Fold in the diced apples evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into a prepared baking pan (greased or lined) and bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Caramel Sauce: While the cake is cooling, warm your caramel sauce. You can use store-bought caramel or make homemade sauce by melting sugar with butter and cream until smooth and glossy.
- Serve: Once the cake has cooled completely, drizzle the caramel sauce generously over the top. Slice and serve to enjoy this rich, fall-inspired dessert.
Notes
- Peeling apples is optional; leaving the skin on adds texture and nutrients.
- Use tart apples like Granny Smith for a tangy balance to the sweet caramel.
- Make sure not to overmix the batter to keep the cake tender.
- Homemade caramel sauce can be made ahead and stored refrigerated for up to a week.
- Allow the cake to cool completely before adding caramel sauce to prevent it from melting and soaking into the cake too much.
