October Apple Cake with Hot Caramel Sauce
Celebrate the cozy flavors of autumn with this irresistible October Apple Cake with Hot Caramel Sauce. Bursting with tender, spiced apples and the warm essence of cinnamon and nutmeg, this moist cake is a true seasonal delight. Perfectly complemented by a luscious homemade caramel sauce, made rich with butter, brown sugar, and cream, each slice is a decadent treat. Easy to make in just over an hour, this dessert is ideal for sharing at gatherings, holiday dinners, or as a comforting treat on chilly evenings. Serve it warm for maximum indulgence, and don’t forget the optional pecans or walnuts for an added crunch!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Packed brown sugar
- 0.75 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 2 cups Apples, peeled, cored, and diced
- 0.5 cup Chopped pecans or walnuts (optional)
- 0.5 cup Butter
- 1 cup Packed brown sugar (for caramel sauce)
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract (for caramel sauce)
- 0.25 teaspoon Salt (for caramel sauce)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or a bundt pan.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Beat until smooth.
Add the eggs, one at a time, beating after each addition, until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Fold in the diced apples and nuts (if using) using a spatula, making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the caramel sauce. In a small saucepan over medium heat, melt the butter.
Stir in the brown sugar and cream, bringing the mixture to a gentle boil. Reduce the heat and simmer for 3-5 minutes, stirring constantly, until the sauce thickens slightly.
Remove the saucepan from heat and stir in the vanilla extract and salt. Set the sauce aside, keeping it warm.
Once the cake is finished baking, allow it to cool slightly in the pan for 10-15 minutes.
Serve the cake warm or at room temperature, drizzled generously with the hot caramel sauce.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 71.9 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 171 mg | 4% | |
*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.
