Name: Easy Caramel Apple Cake Recipe Delicious & Moist
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1/4 cup unsalted butter (for caramel topping); 1/2 cup brown sugar (packed, for caramel topping); 1/4 tsp ground cinnamon (for caramel topping); 1/4 tsp ground nutmeg (for caramel topping); 2-3 medium apples, peeled, cored, and thinly sliced; 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1 tsp ground cinnamon (for cake batter); 1/2 tsp salt; 1/4 tsp ground nutmeg (for cake batter); 1/2 cup unsalted butter (softened, for cake batter); 1/2 cup granulated sugar (for cake batter); 1/2 cup brown sugar (packed, for cake batter); 2 large eggs; 1 tsp vanilla extract

Caramel Apple Cake. Is there anything that screams cozy autumn vibes quite like the sweet, comforting embrace of this classic dessert? I think not! This particular Caramel Apple Cake holds a special place in my heart, and I’m willing to bet it will soon capture yours too. It’s more than just a cake; it’s a warm hug on a crisp day, a nostalgic trip back to simpler times, and a guaranteed crowd-pleaser for any gathering. What truly sets this recipe apart is the perfect marriage of tender, spiced apple chunks, moist cake batter, and a luscious, buttery caramel drizzle that caramelizes slightly on top, offering a delightful textural contrast and an irresistible depth of flavor. Forget those dense, overly sweet versions; this is the epitome of balance, allowing the natural sweetness of the apples to shine through, enhanced by just the right amount of warming spices. Get ready to impress yourself and everyone you share it with!

Ingredients:

1/4 cup unsalted butter (for the caramel topping)
1/2 cup brown sugar (packed, for the caramel topping)
1/4 tsp ground cinnamon (for the caramel topping)
1/4 tsp ground nutmeg (for the caramel topping)
2-3 medium apples, peeled, cored, and thinly sliced (Fuji, Honeycrisp, or Gala work beautifully)
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon (for the cake batter)
1/2 tsp salt
1/4 tsp ground nutmeg (for the cake batter)
1/2 cup unsalted butter (softened, for the cake batter)
1/2 cup granulated sugar (for the cake batter)
1/2 cup brown sugar (packed, for the cake batter)
2 large eggs
1 tsp vanilla extract

Caramel Apple Cake Preparation

Step 1: Prepare the Caramel Topping and Apples

Begin extract by creating the luscious caramel topping that will coat the bottom of your cake pan and mingle with the apples. In a small saucepan, melt the 1/4 cup of unsalted butter over medium heat. Once melted, stir in the 1/2 cup of packed brown sugar, 1/4 tsp of ground cinnamon, and 1/4 tsp of ground nutmeg. Continue to cook, stirring constantly, for about 2-3 minutes, until the sugar has dissolved and the mixture is smooth and glossy. This will form a rich caramel sauce. As soon as the caramel sauce is ready, pour it evenly into the bottom of a 9-inch round cake pan or an 8×8 inch baking dish. Don’t worry if it looks a bit thin; it will thicken slightly as it cools. Next, arrange your thinly sliced apples over the caramel layer. Try to create a single, even layer, overlapping them slightly for a beautiful presentation. This caramel and apple layer will become the delightful crown of your Caramel Apple Cake when it’s inverted after baking.

Step 2: Mix the Dry Ingredients for the Cake Batter

In a medium-sized mixing bowl, whisk together the dry ingredients for your cake batter. Add the 1 1/2 cups of all-purpose flour, 1 1/2 tsp of baking powder, 1 tsp of ground cinnamon, 1/2 tsp of salt, and 1/4 tsp of ground nutmeg. Whisk these ingredients thoroughly to ensure that the leavening agent (baking powder), spices, and salt are evenly distributed throughout the flour. This step is crucial for a light and evenly baked cake, preventing pockets of unincorporated ingredients. Having all the dry components well-combined now means they’ll seamlessly integrate with the wet ingredients later, leading to a uniform texture.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened 1/2 cup of unsalted butter with both the 1/2 cup of granulated sugar and the 1/2 cup of packed brown sugar. It’s important that the butter is truly softened, not melted, as this allows it to incorporate air effectively. Beat them together with an electric mixer on medium-high speed for about 3-5 minutes, until the mixture is pnon-alcoholic ale, fluffy, and light in color. This creaming process is vital for creating a tender cake crum extractb because it traps tiny air bubbles within the fat and sugar mixture, which will expand during baking and contribute to the cake’s delicate texture. Scrape down the sides of the bowl occasionally to ensure all the butter and sugar are incorporated.

Step 4: Incorporate Eggs and Vanilla

To the creamed butter and sugar mixture, add the 2 large eggs, one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next; this helps to emulsify the batter, making it stable and preventing it from becoming greasy or curdled. After the eggs are fully mixed in, stir in the 1 tsp of vanilla extract. The vanilla adds a wonderful depth of flavor that complements the caramel and apples beautifully. Give the mixture a final scrape down the sides and bottom of the bowl to make sure everything is thoroughly combined and ready for the dry ingredients.

Step 5: Combine Wet and Dry Ingredients and Bake

Now it’s time to bring everything together. Gradually add the dry ingredients from Step 2 to the wet ingredients in the large mixing bowl. Mix on low speed, or by hand with a spatula, just until the flour streaks disappear. Be careful not to overmix the batter at this stage. Overmixing can develop the gluten in the flour too much, resulting in a tough cake. A few small lumps are perfectly fine. Once the batter is just combined, gently pour it evenly over the prepared apple and caramel layer in the cake pan. Smooth the top with your spatula. Place the cake pan in a preheated oven at 350°F (175°C). Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the edges should be pulling away slightly from the sides of the pan. Let the cake cool in the pan on a wire rack for about 10-15 minutes before inverting it onto a serving plate. This resting period allows the caramel to set slightly, making the inversion process smoother. Once inverted, the caramel-apple topping will be beautifully displayed on top of your moist and delicious Caramel Apple Cake.

Conclusion:

And there you have it – the delightful journey to creating your very own Caramel Apple Cake is complete! This recipe has proven to be a true crowd-pleaser, offering a perfect blend of moist, spiced apple cake enveloped in a rich, luscious caramel topping. We’ve walked through each step together, from preparing the apples to achieving that perfect golden-brown finish. This cake isn’t just a dessert; it’s an experience, evoking cozy autumn evenings and warm, comforting flavors.

For serving, consider a dollop of fresh whipped cream or a scoop of vanilla bean ice cream – they complement the sweetness of the Caramel Apple Cake beautifully. If you’re feeling adventurous, a sprinkle of chopped toasted pecans or walnuts adds a delightful crunch. When it comes to variations, don’t be afraid to experiment! Adding a teaspoon of cinnamon to your cake batter enhances the spice, while a pinch of nutmeg can add another layer of warmth. For a touch of elegance, try swirling a tablespoon or two of extra caramel sauce into the batter before baking. We truly hope you enjoy baking and sharing this wonderful Caramel Apple Cake with your loved ones. Happy baking!

Frequently Asked Questions:

Why is my Caramel Apple Cake soggy on the bottom?

This can happen for a few reasons. Ensure your oven temperature is accurate – an oven that’s too low can prevent the cake from cooking through properly. Also, avoid over-mixing the batter once the dry ingredients are added, as this can develop the gluten too much, leading to a dense, potentially soggy texture. Another common culprit is an imbalance of wet and dry ingredients; make sure you’re measuring accurately. Finally, allowing the cake to cool for the recommended time before attempting to remove it from the pan is crucial, as it needs to set.

Can I make Caramel Apple Cake ahead of time?

Yes, absolutely! The Caramel Apple Cake can be baked a day in advance and stored at room temperature, tightly covered, or in the refrigerator if your environment is particularly warm. The flavors often meld and deepen overnight, making it even more delicious. When serving, you can gently rewarm slices in the oven or microwave if you prefer it warm.