Apple Cake with Caramel
Fall is synonymous with apples galore, and we’re here to embrace all of it.
I’ve been wanting to bake up an apple cake for ever since an old friend brought a tasty apple cake over to our house many years ago. Since then, this tender apple cake has been a family favorite every fall, and now you can bake it for your favorite people as well.
Apples for Baking
There are several great choices when choosing apples that are good for baking. Here are a few tried and true favorites:
- Granny smith apples are a classic choice for baking into apple pies, and they’re a great pick for apple cakes as well. Granny smith apples are known for their tart-sweet flavor profile, as well as their firmness. They bake up tenderly yet maintain shape without becoming mushy.
- Honeycrisp apples are famous for their huge apple flavor and sweetness. Honeycrisp apples have a wonderfully crisp texture; when baked, they become tender without turning into mush. We love them in this Easy Apple Crisp.
- Gala and Fuji apples both have a crisp, sweet flesh that works well for baking. They’re great in baked goodies such as this Moist Apple Fritter Bread and Caramel Apple Baked Donuts.
This apple caramel cinnamon cake might be the best thing to make with apples this entire fall. It’s amazingly tender, super moist, and brimming with plummy apples and warm spices in every bite. The warm caramel drizzle is a happy bonus, but this cake is already so good by itself that it can fly solo. Serve this cake dressed up or as-is; the choice is yours.
If you want to go all out, drizzle that ooey-gooey caramel all over the cake, followed by a sprinkle of powdered sugar. Pre-slice it into squares, if you’d like. Leftovers keep well at room temperature for several days, and cake can also be frozen. Whatever you do, just don’t lose this recipe, because you’ll want it for every fall from this day forward.
Try this One-Bowl Apple Cake with Cheesecake Icing:
Apple Caramel Cinnamon Cake
- 2 large eggs
- 1 cup olive oil
- ¾ cups granulated sugar
- ¾ cups brown sugar, packed
- 4 tsp ground cinnamon
- ½ tsp table salt
- ½ tsp nutmeg
- 1 TB vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 4 cups Granny Smith apples, peeled, cored, diced small
- ½ cup caramel candies*
- 2 tsp water
- powdered sugar, optional garnish
- Preheat oven to 350F and move rack to middle or lower middle position. Generously grease and flour a 9×13 baking pan. Set aside.
- In the large bowl of a stand mixer, beat oil and eggs until fully combined. Add both sugars and vanilla and beat until mixture is smooth and creamy.
- In a separate large bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg. Gradually add flour mixture to egg mixture and use rubber spatula to fold together just until incorporated. The batter will be thick. Fold in the diced apples with spatula and spread batter into greased/floured pan.
- Bake for 45 minutes or until toothpick inserted in center comes out clean. Don’t over-bake.
- Cool cake on wire rack. Slice into squares to serve when cake is cooled.
- For caramel drizzle: Melt caramels and 2 tsp water in saucepan, stirring constantly just until melted. Will be very hot! Drizzle with fork over cake squares. Sprinkle powdered sugar just before serving, if desired.
Did you make this?
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Other Apple Favorites
Baked Apple Oatmeal Bars are teeming with healthy ingredients you’ll love, with flavors the family adores.
Apple Pie Bars are just like pie, but much easier. Tender baked apples are encased in a buttery crust, and topped with your choice of icing or caramel.
This Apple Crisp boasts the crispiest topping, without becoming soggy. Perfect with a scoop of vanilla ice cream on top.