Most Delicious Caramel Apple Cake Recipe
This moist Caramel Apple Cake combines tender apple pieces with a rich caramel glaze, creating the perfect fall dessert. Perfect for fall gatherings or a cozy night in, this cake brings together fresh apples, a homemade caramel sauce and classic spices in such a satisfying way.
My family loves apple season and this simple recipe really is big on flavor with minimal effort. The prep time takes 20 minutes or less. I used Granny Smith apples because of their slight tartness to balance the sweet caramel glaze, but Honeycrisp or even Gala apples would work well. Feel free to use your favorite apples because I haven’t noticed big variations in flavor. I do recommend dicing the apples instead of simply slicing them.
When baking this cake for the first time, I highly recommend keeping an eye during the last 5 minutes in the oven, since times may vary.
Moist Caramel Apple Cake
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Yield: 12-15 servings
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 cups peeled and diced apples (Granny Smith or Honeycrisp work well)
For the Caramel Glaze:
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside the dry ingredients.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Fold in the diced apples until evenly distributed. Pour the cake batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes until golden brown, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan.
- While the cake cools, prepare the caramel glaze. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, and bring to a boil. Let it boil for 2 minutes, stirring constantly. Remove from heat and stir in the vanilla extract and a pinch of salt.
- Pour the warm caramel glaze over the cooled cake, spreading it evenly with a spatula. Let the caramel drizzle set before serving.
- For an extra decadent touch, serve a la mode with a scoop of vanilla ice cream.
You may store any leftovers at room temperature but make sure to use plastic wrap so the cake stays moist. You can also store in an airtight container.
Moist Caramel Apple Cake
This moist Caramel Apple Cake combines tender apple pieces with a rich caramel glaze, creating the perfect fall dessert. Perfect for fall gatherings or a cozy night in, this cake brings together fresh apples, a homemade caramel sauce and classic spices.
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 cups peeled and diced apples (Granny Smith or Honeycrisp work well)
- For the Caramel Glaze:
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside the dry ingredients.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Fold in the diced apples until evenly distributed. Pour the cake batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes until golden brown, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan.
- While the cake cools, prepare the caramel glaze. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, and bring to a boil. Let it boil for 2 minutes, stirring constantly. Remove from heat and stir in the vanilla extract and a pinch of salt.
- Pour the warm caramel glaze over the cooled cake, spreading it evenly with a spatula. Let the caramel drizzle set before serving.
Easy variation: salted caramel glaze
Instead of a pinch of salt, add a teaspoon of salt to the caramel glaze right after removing from the heat.
More fall recipes you will love
- Best Gluten Free Flourless Applesauce Cake Recipe
- Instant Pot Creamy Pumpkin Tuscan Soup
- Delicious Upside Down Apple Cake Recipe
- Apple Challah French Toast Casserole
- The only pumpkin spice latte copycat recipe you need
