This Caramel Apple Drizzle Cake is a moist and tender cake infused with the sweet and slightly tart flavor of apples and generously drizzled with a rich, homemade caramel sauce. The cake itself often incorporates grated or diced apples into the batter, creating a lovely texture and natural sweetness. The warm spices, such as cinnamon and nutmeg, complement the apples beautifully, making it a perfect comforting treat, especially during the fall season. The star of the show is the luscious caramel drizzle that soaks into the cake, adding a layer of decadent sweetness and a beautiful glossy finish. This cake is relatively easy to make and offers a delightful combination of fruity, spiced, and buttery caramel flavors that make it irresistible.
Ingredients:
For the Apple Cake:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1/2 teaspoon lemon juice or vinegar added and left to sit for 5 minutes)
- 2 cups peeled and grated or finely diced apples (such as Honeycrisp, Fuji, or Granny Smith)
For the Caramel Drizzle:
- 1 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup heavy cream
- 1/4 teaspoon salt
Instructions:
- Preheat Oven and Prepare Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a similar-sized cake pan. You can also use a bundt pan or loaf pan, adjusting the baking time accordingly.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This process incorporates air into the batter, resulting in a tender cake.
- Beat in Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients (butter-sugar mixture), alternating with the buttermilk (or milk mixture), beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Fold in Apples: Gently fold in the grated or diced apples into the batter until evenly distributed.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased and floured baking pan.
- Bake the Cake: Bake in the preheated oven for 30-40 minutes (for a 9×13 inch pan), or until a toothpick inserted into the center comes out clean. The baking time may vary depending on the size and shape of your pan.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. If using a 9×13 inch pan, you can drizzle the caramel directly over the cake in the pan.
- Make the Caramel Drizzle: While the cake is cooling, prepare the caramel drizzle. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it is a smooth, golden amber color. This step requires careful attention as sugar can burn easily.
- Add Butter: Once the sugar is melted and caramelized, remove the saucepan from the heat and carefully stir in the butter until it is melted and smooth.
- Add Heavy Cream and Salt: Slowly pour in the warm heavy cream, stirring constantly. The caramel mixture may bubble up vigorously. Return the saucepan to low heat and continue to stir until the caramel is smooth and the desired consistency is reached (it will thicken as it cools). Stir in the salt.
- Drizzle Caramel over Cake: Once the cake is completely cooled, drizzle the warm caramel sauce generously over the top. Allow the caramel to set slightly before slicing and serving.
Tips and Notes:
- Apple Choice: Use firm apples that hold their shape well during baking.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1/2 teaspoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes before using.
- Don’t Overmix: Overmixing the batter can lead to a tough cake. Mix just until the ingredients are combined.
- Caramel Consistency: If the caramel is too thick, you can add a tablespoon of milk or water to thin it out slightly. If it’s too thin, simmer it gently for a few more minutes.
- Serving Suggestions: This Caramel Apple Drizzle Cake is delicious on its own, but it’s also wonderful served with a scoop of vanilla ice cream, whipped cream, or a dollop of crème fraîche.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for longer storage.
Enjoy this delightful Caramel Apple Drizzle Cake!