This Caramel Apple Cake is packed with tender chunks of apple, spiced with cinnamon, and finished with a rich homemade caramel glaze. Perfect for dessert, brunch, or a sweet treat with coffee or tea.
Ingredients
For the Apple Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 2 cups peeled and chopped apples (Granny Smith or Honeycrisp)
For the Caramel Glaze:
- ½ cup brown sugar
- ¼ cup unsalted butter
- 2 tablespoons milk or heavy cream
- ¼ teaspoon vanilla extract
- Pinch of salt
Instructions
1. Preheat Oven & Prepare Pan:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Make the Batter:
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla and sour cream.
Gradually mix in the dry ingredients until just combined.
Fold in chopped apples with a spatula (do not overmix).
4. Bake:
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.
5. Make the Caramel Glaze:
In a small saucepan, combine brown sugar, butter, and milk.
Bring to a boil over medium heat and cook for 2–3 minutes, stirring constantly.
Remove from heat and stir in vanilla and a pinch of salt.
6. Glaze & Serve:
Pour the warm caramel glaze over the slightly cooled cake. Let set for 10–15 minutes.
Slice and serve warm or at room temperature.
Optional Add-ins:
- ½ cup chopped pecans or walnuts (fold into the batter)
- Sprinkle sea salt flakes on top of caramel for a salted caramel version
- Serve with whipped cream or vanilla ice cream for extra indulgence
Storage:
- Store covered at room temperature for 2 days
- Refrigerate for up to 5 days
- Freeze (unglazed) for up to 2 months
