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Two pieces of caramel apple cake on a plate with caramel sauce pouring down the sides.
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Caramel Apple Cake

Caramel apple cake is a delicious fall dessert. Each slice has tender apple bits, hints of cinnamon and a drizzle of caramel when served!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 24 servings
Calories 199kcal
Author Spoonful of Flavor

Ingredients

  • 2 cups all purpose flour (250 g)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2  teaspoon kosher salt
  • 2 eggs
  • 3/4 cup vegetable oil (178 ml)
  • 2 cups sugar (400 g)
  • 1 teaspoon vanilla extract
  • 3  cups peeled chopped apples (300 g)
  • 1 recipe homemade caramel sauce

Instructions

  • 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).
  • Cut cake into 2-inch by 2-inch squares and serve with a drizzle of caramel.

Notes

SUBSTITUTIONS:
  • You can use butter instead of vegetable oil.
  • Gluten free: You can substitute the flour for 1:1 gluten free all-purpose baking flour.
  • Apples: honeycrisp, granny smith or any other type of tart apple works well for this recipe. 
STORAGE: Caramel apple cake is best when eaten day of, but can be covered and stored at room temperature for up to three days.

Nutrition

Calories: 199kcal | Carbohydrates: 33g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 132mg | Potassium: 49mg | Fiber: 0g | Sugar: 18g | Vitamin A: 35IU | Vitamin C: 0.7mg | Calcium: 15mg | Iron: 0.6mg