Caramel Apple Cake
Say hello to fall with this gorgeous yet simple Caramel Apple Cake. Apples and nuts line the inside of this cake, while the top has a gorgeous crumble and then followed by an easy caramel drizzle.
More treats for the holidays are these yummy Chocolate Peppermint Cookies or comforting Brown Butter Banana Bread.
Why I Love This Recipe
- Perfect for fall
- Love caramel apple flavors
- Easy to make
- Small cake for friends and family
- Great gift too!
Helpful Items for This Recipe
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Apple Pie Spice Blend, Aromatic & Warm, Flavorful Seasoning Mix, Baking & Cooking (8.1 Ounce)
Nonstick Loaf Pan, 9-Inch by 5-Inch Steel Pan, Gray with Orange Handles
Ingredients for Caramel Apple Cake
Recipe Ingredients
All-purpose flour – This is the only flour this recipe has been tested with. I have not tried a GF version.
Baking powder and baking soda – These are leavening agents to help the cake to rise.
Salt – This is needed just like in other recipes to enhance flavor.
Apple Pie Spice – In our Little Chef’s Secrets, we have a recipe, or you can buy it too.
Olive oil – Keeps the cake moist.
Granulated sugar and packed light brown sugar – Add sweetness, and the combination adds flavor too.
Eggs – Help with the texture of the cake and letting it rise.
Sour cream – This adds flavor and moistness.
Vanilla – Flavor for almost any cake.
Chopped pecans – Add some different nuts: walnuts, almonds are great variations.
Apple – peeled, cored, and cut into small pieces (I used Granny Smith, but you can use your favorite baking apple. Pink Lady and Honeycrisp are also great options)
Crumble
Light brown sugar – This is a great sugar to make the perfect crumble.
All-purpose flour – Needed to hold the crumble together in small bits.
Melted butter – Needed to moisten the crumble.
Apple pie spice – Again, this can be store-bought, or you can use the recipe in the Little Chef’s Secrets.
Caramel (store-bought or this quick hack)
Soft Werther’s caramel – These are great to use for a quick hack for a caramel sauce.
Water and heavy cream – This makes the caramels into a sauce. You can use less or more, depending on how thick you would like it.
How to Make this Caramel Apple Cake Recipe
The Cake
Preheat the oven to 350 degrees F.
Butter or oil a loaf pan (9×5 inches).
In a mixing bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, mix the cinnamon, nutmeg, ginger, allspice, and cardamom. Set aside.
In a large mixing bowl, add the oil, granulated sugar, and brown sugar. Mix well. You can use a hand mixer or a Danish Dough whisk.
Add the eggs, one at a time, mixing well in between each addition.
Add the sour cream and vanilla. Mix until all ingredients are blended.
Add half of the flour mixture and mix until almost all incorporated.
Add the spice blend. Mix well and add the remaining flour mixture.
Once the flour is all incorporated into the mixture, add the chopped pecans and diced apple pieces. Gently mix so the pecans and apple are coated with the mixture.
Pour the mixture into the prepared loaf pan.
Spread evenly and set aside.
Make the crumble
In a mixing bowl, mix the brown sugar, flour, apple spice, and melted butter.
Use a fork and mix until all ingredients are blended. It will look like wet sand.
Sprinkle the crumble over the loaf evenly. Don’t mix.
Bake the loaf in the preheated oven for 50-60 minutes.
The loaf is baked once the edges are golden, and a toothpick will come out clean when inserted in the middle.
Cool the loaf in the pan for 20-30 minutes, then transfer to a cooling rack to cool completely.
Make the caramel
In a microwave-proof bowl, add the soft caramel, unwrapped, and 2 tablespoons of water.
Melt in the microwave, in 30-second increments, until the caramel is melted.
Add the heavy cream, 1 tablespoon at a time. Mix well until you have the desired consistency.
Drizzle over the apple caramel loaf.
Store leftovers in an airtight container in the refrigerator for up to 1 week.
Little Chef’s Secrets
BAKER’S NOTES
Apple Pie Spice Recipe
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon cardamom
- This recipe for apple spice makes 4 1/2 tsp., which is a bit more than is needed for this recipe. You will have 1 teaspoon left, which you can add to the caramel or to your coffee when you enjoy the caramel apple pie loaf.
How big or small should I cut my apples?
- If the apples are cut too big, like ½ inch cubes or more, it will make the loaf too heavy, the pieces will sink to the bottom due to their weight, and it will not hold into a nice slice.
- When apples are cut too small, they will cook too rapidly, and you won’t have the slight crunch of the apple. The loaf will taste more like an apple fritter loaf.
- I used an apple corer/slicer that removes the core and cuts the apple into 8 wedges. Then, I sliced each wedge into 6–8 smaller pieces. The exact number may vary depending on the size of your apple. Aim for slices about ¼–½ inch thick, rather than small dice.
Storage
- Store at room temperature in an airtight container for 2 days or in the fridge for up to 5 days.
- If the loaf is cooking too fast, cover loosely with aluminium foil.
- It is a thick loaf, so you want to make sure when poking with a toothpick, to poke in the middle.
Caramel Apple Cake Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F.
- Butter or oil a loaf pan (9×5 inches).
- In a mixing bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- In a small bowl, mix the cinnamon, nutmeg, ginger, allspice, and cardamom. Set aside.
- In a large mixing bowl, add the oil, granulated sugar, and brown sugar. Mix well. You can use a hand mixer or a Danish Dough whisk.
- Add the eggs, one at a time, mixing well in between each addition.
- Add the sour cream and vanilla. Mix until all ingredients are blended.
- Add half of the flour mixture and mix until almost all incorporated.
- Add the spice blend. Mix well and add the remaining flour mixture.
- Once the flour is all incorporated into the mixture, add the chopped pecans and diced apple pieces. Gently mix so the pecans and apple are coated with the mixture.
- Pour the mixture into the prepared loaf pan.
- Spread evenly and set aside.
- In a mixing bowl, mix the brown sugar, flour, apple spice, and melted butter.
- Use a fork and mix until all ingredients are blended. It will look like wet sand.
- Sprinkle the crumble over the loaf evenly. Don’t mix.
- Bake the loaf in the preheated oven for 50-60 minutes.
- The loaf is baked once the edges are golden, and a toothpick will come out clean when inserted in the middle.
- Cool the loaf in the pan for 20-30 minutes, then transfer to a cooling rack to cool completely.
- In a microwave-proof bowl, add the soft caramel, unwrapped, and 2 tablespoons of water.
- Melt in the microwave, in 30-second increments, until the caramel is melted.
- Add the heavy cream, 1 tablespoon at a time. Mix well until you have the desired consistency.
- Drizzle over the apple caramel loaf.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
I love everything about this recipe. I first tried it out of curiosity and I am so happy I did. It has been one of my favorite treat to enjoy with an afternoon coffee or tea. Always love sharing with friends.
It really is a winner of a cake!!