Moist Caramel Apple Cake
Print Pin VideoIf you love cozy fall desserts, you NEED to try this simple caramel apple cake! It’s SO moist and tender, packed with fresh apples, warm cinnamon, ginger, and a hint of nutmeg. The cake is topped with sliced apples and finished with a generous drizzle of warm caramel sauce, making every bite sweet, spiced, and SO delicious.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1¾ cups (210 g) all-purpose flour
- 3 tbsps (23 g) cornstarch
- 1¼ tsps baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1¾ tsps ground cinnamon
- 1 tsp ground ginger - powdered not fresh
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- 1½ cups (225 g) finely shredded apples - About 1½ to 2 medium apples. Any baking apple will work (Royal Gala, Jazz, Honey Crisp, etc.)
- 1 cup (200 g) soft light brown sugar - firmly packed (see note 1)
- 2 large eggs - room temperature
- ¾ cup (158 g) unflavoured vegetable oil - I use canola
- ¼ cup (60 g) whole milk - room temperature
- 1½ tsps vanilla extract/essence
- 2 medium apples - thinly sliced into wedges (for the top of the cake). Any baking apple will work (Royal Gala, Jazz, Honey Crisp, etc.)
Caramel Sauce
- ¼ cup (56 g) unsalted butter
- 3 tbsps (37 g) white granulated sugar
- 3 tbsps (37 g) soft light brown sugar
- ½ cup (120 g) heavy cream
- ½ tsp vanilla extract/essence
- ⅛ tsp salt - omit if using salted butter
Instructions
Caramel Apple Cake
- Preheat oven to 350°F (180°C) conventional (see note 2 if using a convection oven with a fan) and lightly grease an 8x8-inch cake pan. Line the pan with parchment paper, leaving some overhang on the sides to make it easier to remove the cake later. Set aside.
- In a medium bowl, sift together all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Whisk until well combined and the spices are evenly distributed throughout the flour. Set aside.
- In a separate large bowl, whisk together light brown sugar, eggs, vegetable oil, whole milk, vanilla, and finely shredded apple until smooth and well combined.
- Add the dry ingredients to the wet ingredients and gently fold together using a spatula until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and spread into an even layer. Tap the pan lightly on the counter once to remove any large air bubbles. Set aside.
- Core and thinly slice the baking apples into wedges. There is no need to peel them. Arrange the apple slices over the top of the cake batter, fanning them out in different directions and slightly overlapping them to create a pattern (see video for visual demonstration).
- Bake for 45 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached.
- Allow the cake to cool completely in the pan. Once cooled, carefully run a thin knife around the edges to release the cake, then carefully invert the cake onto a plate or cooling rack before inverting it again so it is right side up.
- Once the cake has cooled completely, slice using a sharp knife in a gentle sawing motion. Avoid pressing down too firmly, as this can disturb the apple slices on top.
Caramel Sauce
- While the cake cools, place a small saucepan over medium heat. Add unsalted butter, granulated sugar, light brown sugar, heavy cream, vanilla, and salt. Stir until well combined.
- Bring the mixture to a gentle boil, then continue boiling for about 5 minutes, stirring frequently, until the caramel has thickened slightly. The caramel should still be relatively runny so it can easily be poured over the cake while warm.
- Pour the warm caramel sauce over individual slices before serving. You can also drizzle the caramel over the entire cake if serving it all at once.
Video
Notes
Note 1. If using measuring cups for this recipe, make sure to firmly pack your light brown sugar. To do this, fill your measuring cup with sugar, then use the back of a spoon to gently press the sugar into the cup. Fill any remaining space with more sugar and repeat until the cup is full.
Note 2. If using a convection oven with a fan function, bake at 320°F (160°C), as the fan circulates hot air and causes the cake to bake faster.
Nutrition
Calories: 312kcal | Carbohydrates: 37g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 125mg | Potassium: 102mg | Fiber: 1g | Sugar: 23g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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