Caramel Apple Cake with Caramel Topping
Indulge in the warm, cozy flavors of fall with this Caramel Apple Cake with Caramel Topping, a dessert that's as decadent as it is comforting. This moist, tender cake is infused with the sweetness of fresh diced apples, hints of cinnamon and nutmeg, and the richness of sour cream, creating the perfect balance of texture and flavor. Topped with a luscious homemade caramel sauce made from heavy cream, brown sugar, and butter, this show-stopping dessert is irresistibly gooey and comforting. Ideal for gatherings or as a special treat, this caramel apple cake pairs beautifully with a scoop of vanilla ice cream or a warm mug of cider. Easy to make with simple pantry staples, this recipe will become your go-to for celebrating the apple harvest or satisfying your sweet tooth year-round!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1.25 cups Granulated sugar
- 0.75 cups Brown sugar (packed)
- 3 large Eggs
- 1.5 teaspoons Vanilla extract
- 3 cups Apples (peeled, cored, and finely diced)
- 1 cup Sour cream
- 1 cup Heavy cream
- 0.5 cups Butter
- 1 cup Brown sugar
- 1 teaspoons Vanilla extract (for caramel topping)
- 0.25 teaspoons Salt (for caramel topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking pan, or line it with parchment paper.
In a medium bowl, mix together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition, followed by the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients in three batches, alternating with the sour cream. Begin and end with the dry ingredients.
Fold in the diced apples until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan on a wire rack.
While the cake cools, make the caramel topping. In a medium saucepan over medium heat, combine the heavy cream, butter, and brown sugar. Stir consistently until the mixture begins to boil.
Reduce the heat to low and simmer the sauce for about 5 minutes, stirring frequently, until it thickens slightly.
Remove from heat and stir in the vanilla extract and salt. Let the caramel cool for a few minutes.
Once the cake has cooled, drizzle the caramel topping generously over the top. Allow the caramel to set slightly before serving.
Cut into squares and serve plain or with a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 59.6 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 148 mg | 3% | |
*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.
