Moist Caramel Apple Cake
Indulge in the ultimate autumnal dessert with this Moist Caramel Apple Cake—a heavenly combination of tender, spiced cake and gooey homemade caramel glaze. Each bite bursts with juicy bits of tart Granny Smith apples, perfectly balanced by the warm flavors of cinnamon and brown sugar. This easy-to-make cake features a moist and fluffy texture, thanks to the use of vegetable oil and fresh apples, and is topped off with a luscious caramel glaze that seeps into every crevice for unmatched decadence. Perfect for fall gatherings or holiday tables, this crowd-pleasing recipe is as visually stunning as it is delicious. Dust it with powdered sugar for an elegant finishing touch, and serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience. Share the love of home-baked comfort with this irresistible caramel apple cake, destined to become a family favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 cup Vegetable oil
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 3 cups Granny Smith apples, peeled, cored, and diced
- 0.5 cups Unsalted butter
- 0.5 cups Brown sugar, packed (for caramel glaze)
- 0.25 cups Heavy cream
- 1 teaspoon Vanilla extract (for caramel glaze)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl, combine the granulated sugar, 1/2 cup brown sugar, and vegetable oil. Mix until well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the diced Granny Smith apples until evenly distributed throughout the batter.
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the caramel glaze. In a small saucepan, melt the butter over medium heat. Stir in 1/2 cup brown sugar and heavy cream, whisking until the mixture is smooth and begins to thicken, about 3-4 minutes. Remove from heat and stir in the vanilla extract.
Once the cake is out of the oven, let it cool in the pan for 10 minutes. Use a skewer or fork to poke small holes all over the top of the cake.
Pour the warm caramel glaze evenly over the cake, letting it seep into the holes. Allow the cake to cool completely before serving.
Optional: Dust with powdered sugar for garnish before slicing and serving.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 48.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 128 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.
