Description
A moist and flavorful caramel apple cake featuring tender chunks of apple and warm spices, topped with a luscious caramel sauce. Perfect for fall gatherings or any time you crave a comforting dessert with a delightful balance of sweet and spiced flavors.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
Additional Ingredients
- 2 cups apples, peeled, cored, and chopped (about 2 medium apples)
- 1 cup chopped walnuts (optional)
- 1 jar (12 oz) caramel sauce
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan and set it aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream butter and sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fold in apples and nuts: Carefully fold the chopped apples and walnuts (if using) into the batter, ensuring they are evenly distributed throughout.
- Pour batter into pan: Transfer the batter to the prepared baking pan and spread it evenly using a spatula.
- Bake the cake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
- Add caramel topping: Once the cake is completely cool, drizzle the caramel sauce generously over the top and spread it evenly with a spatula.
- Set caramel and serve: Let the caramel set slightly before slicing and serving the cake. Enjoy!
Notes
- For a nut-free option, omit the walnuts or substitute with seeds of choice.
- Ensure the cake is completely cool before adding caramel to prevent it from melting and running off the cake.
- Use tart apples like Granny Smith for a nice balance of sweetness and tang.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices in the microwave briefly to enjoy warm caramel apple cake.
