Caramel Apple Cake Recipe – Moist, Easy & Covered in Caramel
This caramel apple cake is soft, moist, and filled with tender cinnamon-coated apples. A buttery homemade caramel glaze is poured over the cooled cake for a rich finish that complements the warm apple and cinnamon flavor.
Ingredients
- 2 cups 240 g all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/2 cup 113 g unsalted butter, softened
- 3/4 cup 150 g packed light brown sugar
- 1/2 cup 100 g granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup 120 g sour cream
- 1/4 cup 60 ml whole milk
- 2 cups about 300 g peeled, cored, and diced apples
Caramel Glaze
- 1/2 cup 113 g unsalted butter
- 1/2 cup 100 g packed light brown sugar
- 1/4 cup 60 ml heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Instructions
- Prepare the oven. Preheat the oven to 350°F.
- Prepare the pan. Grease a 9 × 13-inch baking pan and line the bottom with parchment paper if desired.
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Prepare the apples. Peel, core, and dice the apples into about 1/2-inch pieces. Toss them with 1 tablespoon of the flour mixture.
- Cream the butter and sugars. Beat the softened butter, brown sugar, and granulated sugar until lighter and creamy, about 2–3 minutes.
- Add the eggs. Beat in the eggs one at a time.
- Add the remaining wet ingredients. Mix in the vanilla and sour cream, then add the milk and mix until combined.
- Combine the batter. Add the dry ingredients to the wet mixture and fold gently until the flour is mostly incorporated.
- Fold in the apples. Gently fold the diced apples into the batter until evenly distributed.
- Fill the pan. Spread the batter evenly in the prepared baking pan.
- Bake. Bake at 350°F for 35–42 minutes, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool the cake. Let the cake cool in the pan for about 20 minutes.
- Make the caramel. Melt the butter and brown sugar in a small saucepan over medium heat. Bring to a gentle simmer and cook for about 2 minutes, stirring frequently.
- Finish the caramel glaze. Remove from the heat and carefully stir in the heavy cream, vanilla, and salt until smooth. Let it cool for 2–3 minutes.
- Glaze the cake. Pour the caramel evenly over the warm cake and let it settle for several minutes before slicing.
Notes
- Use firm apples that hold their shape during baking rather than very soft apples.
- Do not overmix the batter after adding the flour. Stop folding as soon as the dry ingredients are incorporated.
- The caramel should be warm and pourable when added to the cake, but not extremely hot.
- For the cleanest slices, allow the caramel to settle for several minutes before cutting.