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Two pieces of caramel apple cake on a plate with caramel sauce pouring down the sides.
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5 from 2 votes

Caramel Apple Cake

Caramel apple cake is a delicious fall dessert. Each slice has tender apple bits, hints of cinnamon and a drizzle of caramel when served!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Author: Spoonful of Flavor

Ingredients

  • 2 cups all purpose flour (250 g)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2  teaspoon kosher salt
  • 2 eggs
  • 3/4 cup vegetable oil (178 ml)
  • 2 cups sugar (400 g)
  • 1 teaspoon vanilla extract
  • 3  cups peeled chopped apples (300 g)
  • 1 recipe homemade caramel sauce

Instructions

  • Preheat oven to 350° F. Grease a 9-inch x 13-inch cake pan and set aside.
  • In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. Set aside.
  • In the bowl of a stand mixer (or using a hand mixer), beat together eggs and vegetable oil on medium speed until smooth, about a minute. Add sugar and vanilla and beat until incorporated, about 30 seconds. With the mixer on low, slowly add the flour mixture until just incorporated. It's okay if there are a few bits of flour showing.
  • Remove bowl from stand mixer. Using a rubber spatula, stir in chopped apples. The batter will be very thick and there will be a lot of apples (that's a good thing!).
  • Pour batter into the prepared baking dish and use the spatula to spread batter evenly. Bake for 35 to 40 minutes or until golden brown and a toothpick inserted in the center comes out clean or with little crumbs on it. Allow cake to cool completely in pan.
  • While cake cools, make the caramel sauce (or have it already prepared).
  • Cut cake into 2-inch by 2-inch squares and serve with a drizzle of caramel.

Notes

SUBSTITUTIONS:
  • You can use butter instead of vegetable oil.
  • Gluten free: You can substitute the flour for 1:1 gluten free all-purpose baking flour.
  • Apples: honeycrisp, granny smith or any other type of tart apple works well for this recipe. 
STORAGE: Caramel apple cake is best when eaten day of, but can be covered and stored at room temperature for up to three days.

Nutrition

Calories: 199kcal | Carbohydrates: 33g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 132mg | Potassium: 49mg | Fiber: 0g | Sugar: 18g | Vitamin A: 35IU | Vitamin C: 0.7mg | Calcium: 15mg | Iron: 0.6mg