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Caramel Apple Cake

Caramel Apple Cake
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Indulge in the warm, comforting flavors of our Caramel Apple Cake—a delightful dessert that perfectly captures the essence of fall. This moist apple cake is infused with sweet apples and warm spices, then topped with a creamy caramel buttercream and drizzled with homemade salted caramel sauce. It’s an easy-to-make treat that’s ideal for cozy gatherings or a simple weeknight indulgence. Whether you’re a baking novice or a seasoned pro, this recipe will have everyone asking for seconds. Serve it at your next get-together and watch as it becomes a favorite among family and friends!

Ingredients

Scale
  • 90 g granulated sugar
  • 1 tbsp water
  • 25 g butter
  • 100 g heavy cream
  • Pinch of salt
  • 240 g all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 200 g apples (grated)
  • 110 g vegetable oil (room temperature)
  • 2 eggs (room temperature)
  • 140 g sour cream (14-18% room temperature)
  • 1 tsp vanilla extract
  • 100 g butter (room temperature)
  • 165 g powdered sugar
  • 2–3 tsp caramel
  • 1 tsp vanilla extract

Instructions

  1. Prepare homemade salted caramel by combining 90 g sugar and 1 tbsp water in a saucepan over medium heat until golden brown. Remove from heat and stir in 25 g butter, 100 g heavy cream, and a pinch of salt until smooth.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.
  3. In a large bowl, mix granulated sugar, brown sugar, grated apples, vegetable oil, eggs, sour cream, and vanilla until well combined.
  4. Gradually fold the dry ingredients into the wet mixture until just combined to keep the cake fluffy.
  5. Pour batter into a greased pan and bake at 180°C (350°F) for about 45 minutes or until a toothpick comes out clean.
  6. For the frosting, beat room-temperature butter with powdered sugar and add homemade caramel sauce and vanilla extract.
  7. Once cooled, frost the cake generously with caramel buttercream and drizzle with extra caramel.

Nutrition

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