This Caramel Apple Cake is a moist and delicious cake featuring the warm flavors of apples and rich caramel. It’s perfect for a cozy dessert, combining a tender cake texture with a sweet, gooey caramel topping.
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup applesauce (or 1 grated apple)
- 1/2 cup milk (or buttermilk)
For the Caramel Drizzle:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan (or a similar sized round or rectangular pan).
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
- Mix in Applesauce: Stir in the applesauce (or grated apple) until just combined.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk or buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Caramel Drizzle: While the cake is baking, prepare the caramel drizzle. In a medium saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves. Bring to a boil and cook without stirring until the mixture turns amber (watch carefully, as it can burn easily).
- Add Cream and Butter: Remove the caramel from the heat and carefully pour in the heavy cream. Be careful as it may bubble up. Add the butter and salt. Return to low heat and stir until the caramel is smooth.
- Drizzle Caramel: Once the cake has cooled slightly, drizzle the caramel over the top.
- Serve: Cut the cake into squares and serve warm or at room temperature.
Tips and Notes:
- Apple Variations: Instead of applesauce, you can use grated apples or diced apples for added texture.
- Caramel Sauce Consistency: If the caramel sauce is too thick, add a little more cream. If it’s too thin, simmer it longer.
- Nuts: Add chopped nuts, such as pecans or walnuts, to the caramel drizzle for extra flavor and crunch.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.