This Easy Caramel Apple Cake is the perfect dessert for fall, combining the natural sweetness of apples with the rich decadence of gooey caramel in a soft, spiced cake that’s simple enough for beginners yet delicious enough to impress. With its moist crumb, warm spices, and generous drizzle of caramel, this cake brings together the cozy flavors of autumn in every bite, making it an ideal choice for family gatherings, holidays, or just a comforting homemade treat during the cooler months. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own with a cup of tea, this cake delivers a balance of texture and flavor that’s both nostalgic and satisfying.
The origins of apple cake trace back centuries, with variations found in many culinary traditions across Europe and North America. Apples have long been a staple fruit, valued for their storage qualities and year-round availability, making them a natural addition to cakes and desserts. In Europe, particularly in Germany and Eastern Europe, apple cakes became a popular way to showcase seasonal fruit using simple pantry ingredients. The American version of apple cake gained popularity in the 19th and 20th centuries, especially in rural areas where apples were abundant. Caramel, meanwhile, originated in Arabic cultures and was refined in Europe into the creamy, sweet sauce we know today. Combining caramel and apples is a natural pairing, popularized through treats like caramel apples and tarts. The Easy Caramel Apple Cake builds on this beloved combination, simplifying it into a one-bowl, crowd-pleasing dessert that anyone can make.
Ingredients Breakdown
For the cake:
- 2 cups (250 g) all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (120 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream or plain yogurt
- 2 cups (about 2 large) peeled and diced apples (preferably Granny Smith or Honeycrisp)
For the caramel topping:
- ½ cup (115 g) unsalted butter
- 1 cup (200 g) brown sugar
- ¼ cup (60 ml) heavy cream
- Pinch of salt
- ½ teaspoon vanilla extract
Step-by-Step Recipe:
Preheat your oven to 175°C (350°F) and grease a 9×13-inch baking pan or line it with parchment paper. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, mix the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Stir in the sour cream until combined. Add the dry ingredients to the wet and mix until just combined—do not overmix. Fold in the diced apples. Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. While the cake bakes, make the caramel by combining butter, brown sugar, and cream in a saucepan over medium heat. Stir until melted and smooth, then simmer for 3–4 minutes until slightly thickened. Remove from heat and stir in salt and vanilla. Once the cake is done baking, let it cool slightly before drizzling the warm caramel sauce over the top. Serve warm or at room temperature.
Tips for the Perfect Cake
Use tart apples like Granny Smith for the best flavor balance and texture. Don’t overmix the batter, or the cake may become dense. For extra moisture, use full-fat sour cream or Greek yogurt. Allow the cake to cool slightly before adding caramel to prevent it from soaking in too quickly. If your caramel thickens too much while cooling, gently reheat it to pourable consistency. Toasted pecans or walnuts can be sprinkled on top of the caramel for added crunch and flavor.
Variations and Customizations
Add chopped nuts or raisins to the batter for extra texture. For a spiced version, include cloves or allspice in the dry mix. Replace the sour cream with applesauce for a lighter, dairy-free version. Use a bundt pan for a more elegant presentation, adjusting baking time accordingly. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.
Health Considerations and Nutritional Value
This cake is a sweet, seasonal treat and should be enjoyed in moderation. It contains refined sugars and fats, but also provides some nutrients from apples, such as fiber and vitamin C. Using Greek yogurt can increase protein content, and reducing the caramel or using a sugar substitute can help lower the overall sugar load. For a slightly healthier option, whole wheat flour can be substituted for half of the all-purpose flour, and applesauce can replace some of the oil.
FAQ
Can I make this cake ahead of time? Yes, it can be baked a day in advance and stored at room temperature. Add caramel just before serving for best texture.
What apples work best? Tart, firm apples like Granny Smith or Honeycrisp hold up well and balance the sweetness.
Can I freeze the cake? Yes, wrap it well and freeze without the caramel topping. Add caramel after thawing.
How do I store leftovers? Store covered at room temperature for up to 2 days or refrigerate for up to 5.
Can I make this gluten-free? Yes, use a 1:1 gluten-free baking flour blend in place of the regular flour.
Easy Caramel Apple Cake
Ingredients
Cake Batter:
- 1¼ cups 180 g all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup 56 g unsalted butter, softened
- ⅔ cup 145 g packed dark brown sugar
- 1 teaspoon 5 ml pure vanilla extract
- 2 large eggs
- ⅔ cup 160 ml full-fat plain yogurt
- 3 cups 300 g tart apples, peeled, cored, and chopped into small ½-inch cubes (about 3 medium apples), divided
- ½ teaspoon ground cinnamon
Topping:
- 1½ tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on each side for easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. In another medium bowl, beat the butter, brown sugar, and vanilla extract with an electric hand mixer on medium-high speed for 2 minutes until smooth and fluffy. Add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl to ensure a creamy texture. Add half of the flour mixture and mix on low speed just to combine. Stir in the yogurt, then add the remaining flour mixture and gently fold it in until just combined, leaving a few streaks of flour. Toss 2 cups of the chopped apples with cinnamon, then fold them into the batter. Pour the batter into the prepared pan and spread evenly. Scatter the remaining 1 cup of apples on top and drizzle about 2 tablespoons of caramel sauce over them. For the topping, mix the sugar and cinnamon together and sprinkle evenly over the apples. Bake for 35 to 45 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and transfer the pan to a wire rack to cool for at least 1 hour. Before serving, drizzle additional caramel sauce over the top.