Caramel Apple Cake
Caramel Apple Cake. An easy to make cake full of sliced apples, spice cake and topped with a hot caramel glaze. Whether it’s for Thanksgiving, Christmas or a potluck this Caramel Apple Cake makes the perfect travel dessert.
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How to make Caramel Apple Cake
For the Apple Cake:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups granulated sugar
4 large eggs
1 cup vegetable oil
3 cups thinly sliced apple
1 cup chopped pecans
For the Caramel Glaze:
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 tablespoon unsalted butter
¼ cup evaporated milk
pinch of salt
1 teaspoon vanilla extract
Optional Pecan halves for decoration
- Preheat oven to 350°
- Spray 9×13 inch baking dish with non stick cooking spray
- In a medium bowl whisk together the flour, salt and baking soda—set aside.
- In a large mixing bowl, beat together the sugar, eggs and oil (about 1 minute).
- Scrape the sides, add the flour mixture to the sugar mixture, beat until combined—fold in the apples and nuts.
- Pour into prepared baking dish, spread evenly.
- Bake 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely before adding glaze.
- In a medium saucepan add the sugar, brown sugar, butter, milk and salt. Bring to a boil, turn down heat and simmer 2 minutes.
- Take off the heat, add the vanilla—pour hot glaze over cake.
- Spread and add optional pecan halves.
My favorite tool for peeling and slicing apples
SOME OF MY FAVORITE CAKE RECIPES
- SEMI HOMEMADE GLAZED LEMON CAKE
- DARK CHOCOLATE CAKE
- WHITE CHOCOLATE ORANGE CREAM FILLED CAKE
- APPLE NUT CAKE WITH HOT RUM SAUCE
- OLD FASHIONED STACK CAKE
- HUMMINGBIRD POKE CAKE
- OLD FASHIONED COCONUT SHEET CAKE
Caramel Apple Cake
An easy to make cake full of sliced apples, spice cake and topped with a hot caramel topping.
Ingredients
For the Apple Cake:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 4 large eggs
- 1 cup vegetable oil
- 3 cups thinly sliced apple
- 1 cup chopped pecans
For the Caramel Glaze:
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 tablespoon unsalted butter
- ¼ cup evaporated milk
- pinch of salt
- 1 teaspoon vanilla extract
- Optional Pecan halves for decoration
Instructions
For the Apple Cake:
Preheat oven to 350°, Spray a 9 x 13-inch baking dish with non stick cooking spray.
In a medium bowl whisk together the flour, salt and baking soda—set aside.
In a large mixing bowl, beat together the sugar, eggs and oil (about 1 minute). Scrape the sides, add the flour mixture to the sugar mixture, beat until combined—fold in the apples and nuts. Pour into prepared baking dish, spread evenly. Bake 50 minutes or until a toothpick inserted into the center comes out clean. Cool completely before adding glaze.
For the Caramel Glaze:
In a medium saucepan add the sugar, brown sugar, butter, milk and salt. Bring to a boil, turn down heat and simmer 2 minutes. Take off the heat, add the vanilla—pour hot glaze over cake. Spread and add optional pecan halves.
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Thanks for the recipe. Just made it and it is delicious.
All of your apple recipes look so delicious!
Gosh!! I am sooo ready for Fall flavors!! Pinning and sharing on Facebook, Sheryl!
I made an apple cake recently and LOVE your addition of a caramel icing!! Looks & sounds delicious!
This looks Delish I am going to make it very soon
Thanks for the receipe, can’t wait to make it. I too have done food at our church.
For the caramel apple cake the oven is not preheated. The directions say to bake at 325 for an hour. Do you start counting once you put it in the oven or once the oven reaches 325?
Hi Cheryl, Once you put the cake in the oven.
I was wondering about the Caramel Apple Cheesecake recipe….can you use some type of sweetener substitute instead of all that sugar? Just asking.
Hi Julie, You can….it might taste a lot like saccharine.
Hi Cheryl, how far in advance can you make this cake (if you refrigerate)?
Hi Lori, I think you could get away with making this cake three days before you serve it.
Do you think this cake would work out in a bundt pan?
I don’t know Patti, this cake might be a little too moist for a bundt pan.
This cake sounds delicious I will be making it this week! Thanks! ??
Lucky Family Ramona. 🙂
I’m curious about the unusual instruction not to pre-heat the oven. Do you know the rationale?
Hi Laura, To give the cake a little more of a baking time at a low heat.
Would it be alright to use coconut oil instead of vegetable oil? Looks delicious.
Hi Deanna, I’ve never used coconut oil…any oil will work as far as the texture and baking goes.