Brown Sugar Caramel Apple Cake
Indulge in the cozy flavors of fall with this irresistible Brown Sugar Caramel Apple Cake, a moist and tender dessert brimming with warm spices and juicy apple chunks in every bite. Made with a combination of cinnamon, nutmeg, and a touch of applesauce, this cake delivers a perfectly balanced sweetness and a soft, melt-in-your-mouth texture. Topped with a rich caramel drizzle and a dusting of powdered sugar, it’s a showstopping treat that’s as beautiful as it is delicious. Perfect for autumn gatherings, holiday celebrations, or a decadent everyday dessert, this apple cake is quick to prepare and bakes to perfection in just 45 minutes. Serve it with a generous drizzle of caramel and watch it disappear at the table!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Brown sugar
- 0.5 cups Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 cups Unsweetened applesauce
- 2 cups Diced apples (peeled, about 2 medium Apples)
- 0.5 cups Caramel sauce (store-bought or homemade)
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the applesauce, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced apples, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Once the cake is cooled, drizzle the caramel sauce generously over the top, letting it drip down the sides.
Optionally, sprinkle powdered sugar on top for decoration and serve the cake with extra caramel sauce on the side.
Nutrition Facts
Calories |
3651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 624.9 g | 227% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 404.2 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 352 mg | 27% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1416 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
