Description
This Caramel Apple Cake is a moist and flavorful dessert that combines tender diced apples with warm cinnamon and a luscious caramel drizzle. Perfect for autumn gatherings or a cozy treat, the cake features a tender crumb enhanced by the sweet and rich caramel sauce topping.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 cup (packed, 220 grams) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup (120 milliliters) milk
- 2 teaspoons vanilla extract
- 2 cups diced apples (about 2 medium apples)
Additional
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Prepare the Apples: Wash, peel if desired, core, and chop the apples into small pieces. Set aside.
- Mix Dry Ingredients: In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, ground cinnamon, and salt. Stir thoroughly to ensure even distribution of ingredients.
- Combine Wet Ingredients: In a separate bowl, beat the eggs until smooth. Then add the milk and vanilla extract, mixing well. Gradually combine the wet mixture with the dry ingredients until just incorporated, avoiding overmixing to keep the cake tender.
- Add Apples to Batter: Gently fold the diced apples into the batter, ensuring they are evenly distributed throughout.
- Bake the Cake: Pour the batter into a prepared baking pan, such as a greased or parchment-lined 9×13 inch pan. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Caramel Sauce: While the cake cools, warm the caramel sauce (store-bought or homemade). Homemade caramel can be made by melting sugar, adding butter and cream, and stirring until smooth and glossy.
- Drizzle and Serve: Once the cake has fully cooled, drizzle the warm caramel sauce evenly over the top. Slice and serve the cake at room temperature for best flavor.
Notes
- Peeling the apples is optional; leaving the peel adds texture and nutrients.
- You can substitute milk with almond milk or other plant-based milk for a dairy-free option.
- For a homemade caramel sauce, melt 1 cup sugar over medium heat until amber, then stir in 6 tablespoons butter and 1/2 cup cream carefully until smooth.
- Make sure the cake is completely cool before adding caramel to prevent it from melting too much and soaking into the cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
