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Caramel Apple Cake For a Perfect Fall Delight

Caramel Apple Cake For
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Best Caramel Apple Cake Recipe for a Sweet Fall Indulgence

Ingredients

Scale
  • 90g granulated sugar
  • 1 tablespoon water
  • 25g butter
  • 100g heavy cream
  • Pinch of salt
  • 240g all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground all spice
  • 100g granulated sugar
  • 100g dark brown sugar
  • 200g apples, grated
  • 110g vegetable oil, room temperature

Instructions

  1. Preheat oven to 175°C (350°F). Grease and flour a 9-inch round (23 cm) or 8×8-inch (20×20 cm) square cake pan.
  2. Make Caramel Sauce: In a heavy saucepan, combine 90g granulated sugar and 1 tablespoon water. Cook over medium heat without stirring until it turns a deep golden-amber. Remove from heat, carefully stir in 25g butter until melted. Slowly pour in 100g heavy cream while whisking continuously. Stir in a pinch of salt. Pour into a heatproof bowl and cool completely to room temperature.
  3. Prepare Wet Ingredients: In a large mixing bowl, whisk together 100g granulated sugar, 100g dark brown sugar, and 110g room temperature vegetable oil for 1-2 minutes until smooth. Gently fold in 200g grated apples.
  4. Prepare Dry Ingredients: In a separate medium-sized bowl, sift together 240g all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground all spice. Whisk gently for 30 seconds to ensure even distribution.
  5. Combine Batter: Add the sifted dry ingredients into the wet apple mixture. Gently fold with a spatula just until combined and no dry streaks remain. Do not overmix. Pour the batter evenly into the prepared cake pan.
  6. Bake: Place the cake pan in the preheated oven. Bake for approximately 40-50 minutes, or until a wooden skewer inserted into the center comes out clean or with only a few moist crumbs attached.
  7. Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes. Then, invert the cake onto the wire rack, remove the pan (and parchment paper, if used), and let it cool completely to room temperature.
  8. Drizzle and Serve: Once the cake is completely cool, ensure the homemade caramel sauce is also at room temperature (gently warm for 10-15 seconds if too thick from refrigeration). Drizzle the caramel generously over the top of the cooled cake. Slice and serve. For an extra treat, serve with vanilla bean ice cream or whipped cream.
  9. Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Allow chilled cake to come closer to room temperature before serving for the best texture and flavor.

Notes

  • Serve with ice cream for added sweetness.
  • Use fresh apples for the best flavor.
  • Adjust caramel sauce thickness by warming if necessary.

Nutrition

Find it online: https://tastysizzle.com/caramel-apple-cake-for/

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