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Caramel Apple Cake

This easy Caramel Apple Cake is soft, moist and packed with tender apples, warm cinnamon and a rich homemade caramel sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Calories: 440
Ingredients Method Notes

Ingredients
  

  • For the Apple Cake
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup sour cream
  • ¼ cup milk
  • 2½ cups peeled and diced apples
  • For the Caramel Sauce
  • ½ cup unsalted butter
  • 1 cup packed brown sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
  4. Add the eggs one at a time, then mix in the vanilla extract.
  5. Add the sour cream and milk and mix until combined.
  6. Gradually fold the dry ingredients into the wet ingredients. Mix only until no large streaks of flour remain.
  7. Gently fold in the diced apples, making sure they are evenly distributed throughout the batter.
  8. 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.
  9. Let the cake cool in the pan for about 15 minutes before transferring it to a serving plate.
  10. For the caramel sauce, melt the butter in a saucepan over medium heat. Add the brown sugar and heavy cream and stir until smooth.
  11. 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.
  12. 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.