Caramel apple cake is a delicious fall dessert. Each slice has tender apple bits, hints of cinnamon and a drizzle of caramel when served!
Hello, all! Haley here from If You Give a Blonde a Kitchen. As a native New Englander I am one of those people who welcomes fall with open arms. With August is coming to an end soon, I’ve already jumped on the fall baking wagon and made caramel apple cake.
This was a somewhat new conquest in my kitchen. When I bake with apples, my mind doesn’t go to cake first. Pies, bars and tarts cross my mind before cake, but I wanted to try something a little out of the ordinary.
So I baked caramel apple cake.
This cake is ridiculously good. From the overhead photo it almost looks like the dish could be for blondies, but it has a much lighter consistency than that. The golden brown color comes from the sugar and cinnamon flavoring the apple cake.
It was also out of the ordinary for me to bake a cake in a 9×13-inch pan. I love layered round cakes, but I had a feeling this cake wouldn’t require frosting. It was delicious on its own! (This coming from a person who would eat frosting by the spoonful if it was socially acceptable).
Each square of cake is tender thanks to the apples—and believe me there are tons of apples. So much so that you may think there are too much when you make the batter. Look past that and pour the batter into the pan because it’s supposed to be loaded with apples.
During the baking process, the natural juices in the apples seep out into the cake and create an unbelievable flavor. Sweet, but not too sweet, blending perfectly with the cinnamon.
The sugar creates a slight crackly top, which I softened up with a drizzle of homemade caramel (I used Ashley’s recipe). If you have never made caramel from scratch, I suggest giving it a try! You can store any leftovers in a jar in the fridge. Use it later for ice cream sundaes!
If you’re aching for some fall dessert, this caramel apple cake is where it’s at. Cinnamon, caramel and applies create the perfect dessert to put you in the mood for fall!
Caramel Apple Cake
- 2 cups flour (250 g)
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup vegetable oil (178 ml)
- 2 cups sugar (400 g)
- 1 teaspoon vanilla
- 3 cups peeled chopped apples (300 g)
- 1 recipe homemade caramel sauce
- Preheat oven to 350° F. Grease a 9-inch x 13-inch cake pan and set aside.
- In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat together eggs and vegetable oil on medium speed until smooth, about a minute. Add sugar and vanilla and beat until incorporated, about 30 seconds. With the mixer on low, slowly add the flour mixture until just incorporated. It's okay if there are a few bits of flour showing.
- Remove bowl from stand mixer. Using a rubber spatula, stir in chopped apples. The batter will be very thick and there will be a lot of apples (that's a good thing!).
- Pour batter into the prepared baking dish and use the spatula to spread batter evenly. Bake for 35 to 40 minutes or until golden brown and a toothpick inserted in the center comes out clean or with little crumbs on it. Allow cake to cool completely in pan.
- While cake cools, make the caramel sauce (or have it already prepared). I used the recipe that can be found here.
- Cut cake into 2-inch by 2-inch squares and serve with a drizzle of caramel.
- Caramel apple cake is best when eaten day of, but can be covered and stored at room temperature for up to three days.
Nutrition InformationCalories: 199, Fat: 7g, Saturated Fat: 5g, Cholesterol: 13mg, Sodium: 132mg, Potassium: 49mg, Carbohydrates: 33g, Sugar: 18g, Protein: 1g, Vitamin A: 0.7%, Vitamin C: 0.9%, Calcium: 1.5%, Iron: 3.4%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.