Caramel Apple Cake with Caramel Topping Paula Deen
Indulge in the cozy flavors of fall with Paula Deen's Caramel Apple Cake with Caramel Topping, a show-stopping dessert that combines tender, spiced cake with luscious homemade caramel sauce. Loaded with fresh Granny Smith apples and crunchy pecans, this moist cake delivers a satisfying contrast of textures with every bite. The rich caramel topping, made with butter, brown sugar, and heavy cream, is the crowning touch, soaking into the cake for a decadent finish. Perfect for holiday gatherings or any special occasion, this irresistible dessert pairs beautifully with a scoop of vanilla ice cream. With just 20 minutes of prep time, it's a crowd-pleaser that's as easy to make as it is delightful to eat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 0.5 cups Brown sugar
- 2 teaspoons Ground cinnamon
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1.5 cups Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 3 cups Granny Smith apples, peeled and diced
- 1 cup Pecans, chopped
- 0.5 cups Butter
- 1 cup Brown sugar (for caramel sauce)
- 0.25 cups Heavy cream
- 1 teaspoon Vanilla extract (for caramel sauce)
- 0.25 teaspoons Salt (for caramel sauce)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, ground cinnamon, baking soda, and salt.
Add the vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until just combined. Do not overmix.
Fold in the diced Granny Smith apples and chopped pecans. The batter will be thick.
Pour the batter into the prepared pan(s) and spread evenly. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the caramel topping. In a saucepan over medium heat, melt the butter and stir in the brown sugar. Cook for 2-3 minutes, stirring constantly.
Slowly add the heavy cream to the saucepan and stir until the caramel is smooth. Remove from heat and stir in the vanilla extract and salt.
Once the cake has finished baking, allow it to cool slightly in the pan before removing. Pour the warm caramel sauce over the cake, spreading evenly.
Let the cake cool completely to allow the caramel to set. Slice and serve. Enjoy with a scoop of vanilla ice cream if desired!
Nutrition Facts
Calories |
8931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 523.6 g | 671% | |
| Saturated Fat | 120.2 g | 601% | |
| Polyunsaturated Fat | 204.4 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 3910 mg | 170% | |
| Total Carbohydrate | 1054.8 g | 384% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 778.9 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 586 mg | 45% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2235 mg | 48% | |
*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.
