Description
This Caramel Apple Spice Cake is a moist and flavorful dessert blending warm spices, tender apples, and a rich homemade caramel sauce. Perfect for fall or any cozy occasion, it combines a spiced apple cake base with a luscious drizzle of buttery caramel for a sweet finish.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup sour cream
- 2 cups peeled, cored, and diced apples (about 2 medium apples)
- 1 cup chopped pecans or walnuts (optional)
Caramel Sauce Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or two 8-inch round cake pans to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This spreads the spices and leavening agents evenly throughout the batter.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and light brown sugar on medium speed until the mixture is light and fluffy, about 3 minutes. This aerates the batter for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate air fully. Then mix in the vanilla extract for flavor.
- Combine Wet Ingredients: Blend in the applesauce and sour cream until the batter is smooth and creamy, which helps keep the cake moist.
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until everything is combined; overmixing can make the cake dense.
- Fold in Apples and Nuts: Using a spatula, gently fold in the diced apples and nuts if using, distributing them evenly without deflating the batter.
- Pour Batter and Bake: Pour the batter into the prepared pan(s) and smooth the top. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Make Caramel Sauce: While the cake bakes, melt the granulated sugar over medium heat in a medium saucepan, stirring constantly until it turns a deep amber color without burning.
- Add Butter: Quickly add the pieces of butter and stir until melted and fully incorporated to create a smooth caramel base.
- Incorporate Cream: Slowly pour in the heavy cream (the mixture will bubble vigorously), stirring continuously until the sauce is smooth and consistent. Remove from heat.
- Finish Sauce: Stir in the vanilla extract and a pinch of salt to balance sweetness. Let the caramel cool slightly before using.
- Drizzle Caramel: Once the cake has cooled for about 10 minutes, drizzle the warm caramel sauce generously over the top to add rich flavor and moisture.
- Cool and Serve: Allow the cake to cool completely before slicing to let the flavors settle and caramel set slightly. Serve and enjoy!
Notes
- Use tart apples like Granny Smith for a balanced sweet-tart flavor.
- For a nut-free version, omit the nuts or substitute with seeds like pumpkin seeds.
- Make sure the caramel sauce is not too hot when drizzling to avoid melting the cake surface excessively.
- The cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- Reheat individual slices gently for a warm treat that pairs excellently with ice cream or whipped cream.
