The delicious, nicely spiced caramel apple cake is topped with a rich salted caramel frosting. Use gluten-free baking powder. Also, an alternative technique when using all-purpose flour. The simplicity of this caramel apple cake is matchless.
However, I try to keep things straightforward, especially when it comes to fall festivals and events because the fall is so busy. Although layer cakes are lovely, I would probably not want to cook one for a large party.
This caramel apple cake will look lovely in a Bundt shape on a holiday table and is ideal for the fall and winter. Fresh apples are used in the cake batter to create an extremely moist cake that is bursting with apple flavor. The caramel sauce is sweet and unbelievably buttery.
Add some nuts as a garnish for some crunch and a beautiful finishing touch. The apple cake is really simple to create, and when all these ingredients come together, it is sure to be a hit. This cake is straightforward, which in my opinion makes it fantastic and accessible to everyone.
However, if you can, pick an intriguing variety of apples. The ugly duckling of the apple world, russets are nearly sandpapery in texture and have a matte yellow and golden-brown color. They have a solid, dry feel, are less juicy but crunchier, and you can hear the crunch of a russet apple from a mile away.
Along with this, it is an apple pie cake, the pie. The majority of you and everyone else adores this sweet, cinnamon-flavored pastry. However, in this apple pie cake recipe, the finest of both worlds are blended; a soft, spongy cake meets a sticky apple pie filling, and the recipe is complete.
How to make caramel sauce
You’ll have time to prepare this rich, luscious caramel sauce while your cake is cooling. What you’ll require is as follows:
- Thick cream
- Light corn syrup
- Granulated sugar
- Vanilla extract; salt
Only a few ingredients and a few minutes are needed to make this caramel sauce. Additionally, any caramel that is left over is always a plus. Here’s how to do it:
- In a small saucepan, combine the cream, butter, vanilla essence, and salt
- Heat the mixture over medium heat
- If the mixture begins to boil, reduce the heat and keep it warm while you go to the following stage, which is heating the syrup
- You don’t want the mixture to boil
- The syrup and sugar should be heated in a sizable pan with a candy thermometer over medium-high heat while being gently stirred
- After that, stop stirring and let it cook until the candy thermometer registers 340°F without intervening
- The warm cream mixture should be carefully stirred in once the pot has been taken off the heat
- It will bubble up near the top of the pan before somewhat subsiding
- When the candy thermometer registers 235° to 237°F, put the pan back on the heat and continue to simmer
- No one likes hot, caramel LAVA drizzled over an apple cake, so cool the caramel to room temperature
- The cake should be placed on a wide piece of parchment paper-lined parchment paper-lined cooling rack and should be drizzled with warm caramel
- To give the cake a polished look and some delicious crunch, top it with toasted pecans
Recipe of Caramel Apple Cake
|Pep Time||Cook Time||Total Time||Servings|
|25 Minutes||40 Minutes||1 Hour 5 Minutes||12|
For the cake:
- 1/2 teaspoon of salt
- 1 cup of brown sugar
- 1 teaspoon of baking soda
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of ground nutmeg
- 3 large eggs, room temperature
- 3/4 cup + 1 tablespoon of granulated sugar, divided
- 1 cup of canola oil or another mild-tasting vegetable oil
- 1 3/4 cups of all-purpose flour or gluten-free flour blend
- 1 tablespoon + 1 teaspoon of ground cinnamon, divided
- 3 1/3 cups of peeled and diced apples (from about 3 1/2 medium apples)
For the gluten-free flour blend:
- 1/2 teaspoon xanthan gum
- 1 cup 140 grams of rice flour
- 1/3 cup 51 grams of potato flour
- 2 tablespoons + 2 teaspoons 20 grams of tapioca flour
- 1 cup of brown sugar
- 1/4-1/2 teaspoon of salt
- 1/2 cup of unsalted butter
- 2/3 cup of whipping cream
- 2 teaspoons of vanilla extract
- 1 1/2 cups of powdered sugar
Instructions for Caramel Apple Cake
- Heat the oven to 350 °F
- A sheet of parchment paper or baking spray should use to line a 9″ x 13″ baking pan
- Mix the flour, 1 tablespoon each of cinnamon, nutmeg, baking soda, and salt in a medium mixing basin
- Place aside
- Brown sugar, granulated sugar, oil, eggs, and vanilla should all properly incorporate in a large mixing basin
- Just blend the flour mixture before adding it
- The remaining 1 tablespoon of granulated sugar and 1 teaspoon of ground cinnamon should add to the apples before placing them in a small bowl
- Condense the cinnamon sugar on the apples by stirring
- Combine the batter and apples.
- When the toothpick placed in the center of the cake comes out clean, 33–40 minutes have passed after the batter pour into the prepared pan
- Let icing set after complete cooling
Make the Frosting
- In a medium saucepan over medium heat, melt the butter
- Add the whipped cream and brown sugar after that
- Stop stirring once the mixture starts bubbling
- Without stirring, let the mixture fully boil for 1 minute
- Take the pan off the stove
- Powdered sugar add gradually after the vanilla and 1/4 teaspoon salt has stir in
- When there are no more sugar lumps, the powdered sugar should well mix
- As it begins to cool, the frosting will get thicker but will still have more of a sauce-like consistency than a typical frosting
- If preferred, add the final 1/4 teaspoon of salt
- Pour the frosting on top of the cake after it has cooled
- Before serving, let the frosting cool fully. Keep any leftovers in the fridge for up to 4 days
- Before serving, allow it to come to room temperature
Pro Tips for Caramel Apple Cake Recipe
- Apples can be granted by hand using a box grater or much more quickly using a food processor’s grating disc
- Before adding the cream mixture to the cooked caramel sauce, make sure it is hot to prevent the caramel from freezing due to the temperature differential
- You should also stand farther away from the pan when adding the hot cream mixture and use a large, deep pot for this
- So that you don’t have to get too close, use a spoon with a long handle
- The caramel will splutter, foam, bubble, and rise to the surface of the pan
- The pecans can toast in the oven while you prepare the caramel sauce
- Simply lay them out on a baking sheet and bake them for 6 to 8 minutes at 300°F
- Earlier, I mentioned having extra caramel sauce
- Yes, there will be leftovers, so go ahead and sprinkle
- Any leftovers should place in a covered container and keep in the refrigerator
- However, it will be functional for a week
Also, apple pie and cheesecake are combined in a delicious apple pie cheesecake treat. However, to enhance a silky, creamy cheesecake, homemade apple pie filling, toffee crunch pieces, and cinnamon taste are added. The apple pie topping can be made in advance.
A creamy salted caramel icing is placed on top of the delectable, nicely flavored caramel apple cake. Use baking powder free of gluten. Moreover, a different method while working with all-purpose flour This caramel apple cake is unmatched in its simplicity.
But because the fall is so hectic, I strive to keep things simple, especially when it comes to festivals and festivities. Although layer cakes are beautiful, I definitely wouldn’t want to prepare one for a sizable gathering.
The Bundt-shaped caramel apple cake is perfect for the fall and winter and would look wonderful on a holiday table. However, to make a cake that is incredibly moist and overflowing with apple flavor, fresh apples are used in the cake mix. Sweet and extremely buttery describes the caramel sauce.
If refrigerated and covered, this caramel apple cake will keep for up to a week.
Additionally, caramel has several health benefits for your body in addition to being a tasty delight. Check out the health advantages of additional dairy foods high in calcium that you can eat to maintain your physical well-being.
This cake will last two days at room temperature if properly covered. It can also be kept for three to four days in the refrigerator. In actuality, this cake does freeze well if you wrap it in a zip-top bag and then put it in an airtight container. Additionally, defrost it in the refrigerator overnight rather than on the counter.