Caramel Apple Cake

ByMadison Rae
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Why Make This Recipe

Caramel Apple Cake is a delightful treat that combines the sweetness of apples with rich caramel flavors. It’s perfect for celebrations, family gatherings, or just a cozy afternoon at home. The warm spices and moist cake make it a comforting dessert that everyone will love. Plus, it’s easy to make and will fill your kitchen with a wonderful aroma.

How to Make Caramel Apple Cake

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated apples
  • 1 cup caramel sauce
  • 1 cup salted caramel buttercream

Directions

  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In another large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually mix in the dry ingredients until just combined. Fold in the grated apples.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow to cool completely before frosting with salted caramel buttercream and drizzling with homemade salted caramel sauce.
  9. Serve and enjoy your delicious caramel apple cake!

How to Serve Caramel Apple Cake

Serve the caramel apple cake at room temperature or slightly warmed. It’s great on its own or paired with a scoop of vanilla ice cream. You can add extra caramel drizzle on top for an even sweeter treat!

How to Store Caramel Apple Cake

Keep any leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. If you want to keep it for a longer time, consider freezing individual slices. Wrap them well in plastic wrap and then place them in a freezer bag. They can last for up to three months in the freezer.

Tips to Make Caramel Apple Cake

  • Make sure to use firm apples for grating; they will add texture to the cake.
  • If you want a stronger cinnamon flavor, you can increase the amount slightly.
  • Always allow the cake to cool completely before frosting to prevent melting the buttercream.

Variation

You can add nuts like chopped walnuts or pecans to the batter for an extra crunch. Another idea is to use a different type of frosting, such as cream cheese frosting, for a different flavor profile.

FAQs

1. Can I use a different type of flour?
Yes, you can experiment with whole wheat flour or gluten-free flour, but it may change the texture slightly.

2. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.

3. Can I make this cake ahead of time?
Absolutely! You can make and frost the cake a day in advance. Just store it in the fridge and bring it to room temperature before serving.

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Caramel Apple Cake

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful treat that combines the sweetness of apples with rich caramel flavors, perfect for celebrations or cozy afternoons.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated apples
  • 1 cup caramel sauce
  • 1 cup salted caramel buttercream

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In another large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually mix in the dry ingredients until just combined. Fold in the grated apples.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow to cool completely before frosting with salted caramel buttercream and drizzling with homemade salted caramel sauce.
  9. Serve and enjoy!

Notes

For a crunchier texture, consider adding nuts like chopped walnuts or pecans.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 40g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 100mg

Keywords: caramel, apple, cake, dessert, baking

Did you make this recipe?

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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