Caramel Apple Cake
Fall is probably my favorite season because of all of the yummy fall fruits that abound this time of year. Apples are in full season right now, and rather than wonder what to make with them, how about you bake my friend, Vikki’s Caramel Apple Cake?
This cake is incredibly moist, and the thick batter suspends chunks of sweet apple so that they don’t sink to the bottom of the cake during baking. You get a taste of sweet apple and cinnamony (my new word) goodness in every bite.
My husband took some cake to work and shared it with his boss, who said this was the best apple cake he’s ever had. (Thanks, Vikki!) 🙂
This cake is screaming your name…wait, it’s screaming MY name. I need to make another one. My family devoured the one I made the other night. It’s that good.
Let’s get to it.
Whisk the oil and sugar together in a large mixing bowl.
Whisk the eggs into the sugar-oil mixture.
Add the vanilla extract, apple pie spice, salt and baking powder; whisk to combine.
Add the flour to the bowl. This batter is very thick. Use a spatula to fold in the flour.
See how thick the batter is? My spatula is standing straight up in the batter.
Fold in the chopped apples. You can’t tell from the photo, but I cut the apples very small and relatively thin to ensure they cook through during baking, but not too small that they turn to mush. I used Honeycrisp Apples in this recipe, which I recommend you use as well. They are sweet, crisp apples that hold up to baking. The apples were still somewhat firm after baking, but cooked through (not over cooked at all).
Pour the batter into a greased baking pan. Bake at 350 degrees for 55 minutes or until it tests done (insert a knife or skewer into the middle; it should come out clean).
While the cake is baking, make the caramel sauce.
Place the butter, brown sugar, and milk in a small sauce pan over low heat.
Whisk occasionally, cooking until the butter and sugar melt and the sauce thickens.
Don’t make the glaze until right before the cake is done, however. The sauce thickens as it cools, so make it just minutes before the cake is done so that it’s thin enough to drizzle.
Drizzle the caramel glaze all over the top of the cake.
This is wonderful just as you see it below, but if you want to take it over the top, add a huge dollop of whipped cream and you’ll be in caramel apple heaven! 🙂
Vikki says this cake freezes well. All you’ll need to do is defrost the cake at room temperature then make up a fresh pot of caramel sauce to drizzle over the cake just before serving.
Cut yourself a huge slice of this sinfully delicious cake, serve and ENJOY!
Doesn’t that caramel sauce make you want to run your finger across that plate, scoop up some sauce, and lick your finger? 😉
- 2 cups granulated sugar
- 1½ cups vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1½ teaspoons apple pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 2 medium apples, peeled and finely chopped
- ½ cup butter
- ½ cup packed brown sugar
- 2 teaspoons milk
- Mix the sugar and oil together in a large mixing bowl.
- Add the eggs, vanilla extract, apple pie spice, salt and baking soda.
- Fold in the flour.
- Fold in the chopped apples.
- Bake at 350 degrees for 55-60 minutes or until the cake tests done.
- Cook the glaze in a small sauce pan on the stove, just until the butter and sugar melt and the sauce thickens.
- Pour the glaze over individual pieces or over the entire cake while it's still warm.