Description
This Caramel Apple Cake features tender spiced layers filled with fresh apples, topped with homemade caramel sauce and caramelized apple slices. Perfect for fall gatherings and holiday celebrations!
Ingredients
For the Cake:
2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup unsalted butter, softened
1½ cups granulated sugar
½ cup brown sugar, packed
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup sour cream, room temperature
3 cups peeled and diced apples (about 3 medium apples)
For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, cubed
½ cup heavy cream, room temperature
1 teaspoon vanilla extract
Pinch of sea salt
For the Caramelized Apple Topping:
3 medium apples, peeled and sliced
3 tablespoons unsalted butter
¼ cup brown sugar
1 teaspoon cinnamon
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a stand mixer, cream butter with both sugars on medium-high speed for 3-4 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Alternate adding dry ingredients and sour cream in three additions, beginning and ending with dry ingredients. Mix on low speed just until combined.
6. Gently fold in diced apples with a spatula until evenly distributed.
7. Divide batter evenly between prepared pans and smooth the tops.
8. Bake for 30-35 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.
9. Let cakes cool in pans for 15 minutes, then invert onto wire racks. Cool completely before frosting (at least 1 hour).
10. For caramel sauce: Heat sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until melted and amber colored (8-10 minutes).
11. Carefully add butter to melted sugar, stirring until melted. Slowly drizzle in heavy cream while stirring.
12. Remove from heat, add vanilla and salt. Let cool for 10 minutes.
13. For caramelized apples: Melt butter in a large skillet over medium heat. Add sliced apples, brown sugar, cinnamon, and salt.
14. Cook for 8-10 minutes, stirring occasionally, until apples are tender and caramelized.
15. To assemble: Place one cake layer on serving plate. Spread caramel sauce over top, then add half of caramelized apples.
16. Place second cake layer on top. Drizzle remaining caramel over top and arrange remaining apples decoratively.
Notes
Toss diced apples with 1 tablespoon flour before adding to batter to prevent sinking.
Use a combination of Granny Smith and Honeycrisp apples for best flavor balance.
All ingredients should be at room temperature for optimal mixing and texture.
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Cake layers can be frozen unfrosted for up to 3 months.
For cupcakes: Fill liners ⅔ full and bake for 18-22 minutes.
Extra caramel sauce can be stored in the refrigerator for up to 2 weeks.
- Prep Time: 30
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 52g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
Keywords: caramel apple cake, apple cake recipe, fall dessert, holiday cake, caramel cake, apple dessert, thanksgiving dessert