This Caramel Apple Cake is a rich, moist fall dessert packed with tender apple pieces and finished with a generous layer of warm caramel sauce. The soft buttery cake soaks up some of the caramel, giving every bite a sweet, gooey texture while still keeping plenty of apple flavor.
It’s an easy dessert for apple season, family gatherings, Thanksgiving, or whenever you want something cozy without making a complicated layered cake.
Caramel Apple Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
- Add the eggs one at a time, then mix in the vanilla extract.
- Add the sour cream and milk and mix until combined.
- Gradually fold the dry ingredients into the wet ingredients. Mix only until no large streaks of flour remain.
- Gently fold in the diced apples, making sure they are evenly distributed throughout the batter.
- Spread the batter evenly into the prepared pan. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for about 15 minutes before transferring it to a serving plate.
- For the caramel sauce, melt the butter in a saucepan over medium heat. Add the brown sugar and heavy cream and stir until smooth.
- Bring to a gentle simmer and cook for about 3–4 minutes, stirring frequently. Remove from the heat and stir in the vanilla and salt.
- Allow the caramel to cool slightly so it thickens, then generously spoon or drizzle it over the cake.
Notes
- Use firm apples that soften during baking without completely disappearing into the cake. Honeycrisp, Granny Smith, Pink Lady, or Braeburn all work well.
- Cut the apples into fairly small, even pieces. This helps them cook through and distributes juicy apple pockets throughout each slice.
- Let the caramel cool for a few minutes before pouring it over the cake. If it is extremely hot, it will be thin and run straight off; slightly cooled caramel gives you that thick, glossy finish.
Variations
Apple Walnut Bread: Add ½ cup chopped walnuts for extra crunch.
Apple Pecan Bread: Use chopped pecans for a slightly sweeter, buttery nut flavor.
Cinnamon Streusel: Replace the cinnamon sugar with a buttery brown sugar streusel topping.
Apple Raisin: Fold ⅓ cup raisins into the batter along with the apples.
Glazed Apple Bread: Once completely cooled, drizzle the loaf with a simple powdered sugar and milk glaze.
Serving Suggestions
This recipe makes 1 standard loaf, about 10 slices. Serve the bread at room temperature or slightly warm so the apple pieces are soft and the cinnamon flavor comes through.
It’s especially good with coffee or tea for breakfast or an afternoon snack. For a richer treat, spread a little salted butter on a warm slice. You can also serve it as a simple dessert with whipped cream or a small scoop of vanilla ice cream.
Tips
- Use an active or unfed sourdough discard.
- Choose firm baking apples such as Honeycrisp, Granny Smith, or Pink Lady.
- Peel the apples for a softer texture.
- Cut the apples into small, even pieces.
- Don’t overmix after adding the flour.
- Don’t overfill the loaf pan.
- Check the center of the loaf before removing it from the oven.
- Let the bread cool before slicing so it doesn’t crumble.
Storage
Store Sourdough Apple Bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
Individual slices can also be wrapped and frozen for up to 2 months. Thaw at room temperature or warm briefly before serving.
Time
Prep Time: 15 minutes
Bake Time: 55 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings
Makes 1 loaf, about 10 generous slices.
For smaller breakfast or snack portions, you can cut the loaf into 12 thinner slices. A thicker slice works especially well when serving the bread warm with butter.
Nutrition
Approximate per slice:
- Calories: 275
- Protein: 4g
- Carbohydrates: 41g
- Fat: 11g
- Sugar: 22g
- Sodium: 190mg
Frequently Asked Questions
Can I use sourdough discard straight from the refrigerator?
Yes. Sourdough discard can be used directly from the refrigerator. You don’t need to feed it first because this recipe gets most of its rise from baking powder and baking soda.
Does Sourdough Apple Bread taste sour?
Usually, the sourdough flavor is mild. The apples, brown sugar, vanilla, and cinnamon balance the tanginess of the discard. Older discard may produce a slightly stronger sourdough flavor.
What apples are best for Sourdough Apple Bread?
Firm apples that hold their shape during baking are ideal. Honeycrisp, Granny Smith, Pink Lady, Braeburn, and Fuji are all good choices. You can also combine a sweet and tart apple.
Why is my Sourdough Apple Bread gummy in the middle?
A gummy center usually means the loaf needs more baking time or was sliced while still too warm. Apples add considerable moisture, so always test the center of the loaf before removing it from the oven and allow it to cool before slicing.
Can I make this bread without nuts?
Absolutely. The nuts are completely optional and can simply be omitted without changing the other ingredients.
Can I make Sourdough Apple Bread ahead of time?
Yes. The loaf stays moist and is excellent the next day. Bake it ahead, let it cool completely, and store it tightly covered until you’re ready to serve.
