Caramel Apple Cake
A moist spiced apple cake layered with rich caramel sauce—perfect for fall gatherings and indulgent dessert tables.
Equipment
- 9×13-inch baking pan
- Mixing Bowls
- Hand or Stand Mixer
- Saucepan (for caramel)
Ingredients
Cake
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup applesauce unsweetened
- 2 cups apples peeled and diced
Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter cubed
- ½ cup heavy cream room temperature
- ½ teaspoon salt optional, for salted caramel
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat butter and brown sugar until creamy. Add eggs one at a time, then stir in vanilla and applesauce.
- Gradually mix dry ingredients into the wet mixture. Fold in diced apples.
- Spread batter evenly in prepared pan and bake for 35–40 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
- Meanwhile, prepare caramel: Heat sugar in a saucepan over medium heat until melted and amber. Add butter carefully, whisking until combined. Slowly whisk in cream until smooth. Remove from heat and cool slightly.
- Drizzle cooled cake with caramel sauce before serving. Optionally sprinkle with sea salt.
Notes
Best served fresh but can be stored covered at room temperature for 2 days, or refrigerated for up to 5 days. Warm slices slightly before serving for maximum caramel gooeyness.