This caramel apple cake is unbelievably delicious.
It’s a caramel apple, but none of the sticky mess! A tasty cake base doesn’t hurt either. Top off the whole thing with warm caramel sauce and whipped cream and you’re in for the best fall treat of your life. The best part? This caramel apple cake is so easy to make.
Tiffany Alleman shares the recipe. The batter is versatile enough to go in a 9×13, a Bundt pan, or even in muffin tins! The proverbial cherry on top of this caramel apple cake is really the warm, drizzled, caramel sauce. It turns this dessert into a decadent fall treat you will want to make every day.
Find more delicious recipes, like this caramel apple cake, from Tiffany on Instagram, @impressivelyeasycooking.
Caramel Apple Cake
Ingredients and Instructions
For the cake:
Cream 3 cubes (1 1/2 c butter) softened butter with
- 1 c white sugar
- 1 c brown sugar
Then add in 3 eggs and whip until fluffyish (*homeschool word)
mix in 1 T vanilla or a little less if you prefer.
In another bowl, combine
- 3 c flour
- 1 tsp baking soda
- 3 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt and stir until combined
Peel, core, and coursely cube 5-8 apples depending on size. You want about 4 cups of cut up apples for the cake. I use a variety, but Granny Smith is always a good baking apple if you want to have a good place to start.
Stir the apples into the batter. It will be very thick batter! Then spoon into a greased and floured 9×13 pan or bundt pan or combo of small pans and medium pans or muffin tins if that is what you prefer;) I typically do the 9×13, but tonight did 6 small bundt pans and one medium sized dish. Bake at 325 for 45 min to 1 hour depending on pan size (9×13 takes longest) Check with a toothpick before removing from the oven to make sure it comes out clean. Once out of the oven, poke holes all around it and drizzle with your homemade caramel glaze! I reserve some of the glaze for the whip cream or ice cream I serve on the side.
Caramel glaze: This is a thinner glaze than you would use for dipping or wrapped caramels, but is killer for ice cream sundaes as well.
- 1/2 c (1 cube) butter
- 1/2 c white sugar
- 1/2 c brown sugar
- 1/4 tsp salt
- 1 c heavy whipping cream. Stir constantly until it starts to thicken a little then reduce the heat and let simmer for 4-5 minutes.