Apple Cake With A Caramel Glaze is the most incredible dessert for fall! The moist cake is spiced to perfection and envelopes the most tender apples. It’s then drizzled with the easiest caramel glaze to finish it all off.
I’m fairly certain I could eat this cake all year long. I also simply love any and all fall food so I say eat your favorite things when you want! Soup is something that I can’t resist, especially my Corn Chowder. It pairs really well with my No Knead Artisan Bread. I also can never get enough of this Sunday Roast. It’s so so simple to make!
Caramel Apple Cake
I was first introduced to this easy Caramel Apple Cake when my dad had it at a neighborhood potluck years and years ago. I knew it must be a good recipe when he actually bought me the ingredients so I could make it for him! LOL!
I now make it every autumn season and I love this tradition!
It’s actually not the most appealing cake, but don’t let that fool you. The spices are completely on point and the apples are super tender once baked.
The caramel sauce is the secret to this entire dessert. It’s drizzled over the fresh out of the oven cake. I also like to serve extra over the top when I’m serving it. You could top each slice with a dollop of whipped cream to cut the “sweetness”!
How To Make Caramel Apple Cake
- Preheat oven to 350º.
- With cooking spray, coat a 9×13 pan and set aside.
- Peel and remove core from the Granny Smith apples.
- Chop apples into small bite size pieces and place in a medium bowl.
- Sprinkle 1/2 cup sugar, cinnamon and ginger over apples and toss to coat.
- In a large bowl sift together flour, 2 cups sugar, baking soda and salt.
- Mix in eggs, oil, applesauce and vanilla. The batter will be thick.
- Fold in chopped apples.
- Pour into pan and spread evenly.
- Bake for 40-50 minutes or until toothpick inserted comes out clean.
- About 5 minutes before cake is done, prepare glaze.
- In a sauce pan, combine brown sugar, milk and butter.
- Bring to a boil and continue cooking for 2 1/2 minutes, stirring constantly to prevent scalding.
- Poke holes over the entire cake using a fork or skewer.
- Slowly pour half of the caramel glaze over the hot cake.
- Cool 30 minutes before serving.
- Slice and drizzle each serving with more caramel.
These other recipes would be perfect for fall!
- No Knead Artisan Bread
- Slow Cooked French Dip Sandwiches
- Chocolate Pecan Pie Bars
- Caramel Apple Nachos
- Classic Apple Crisp
- Garden Harvest Minestrone recipe by Handmade Farmhouse
Apple Cake Recipe
Apple Cake With A Caramel Glaze
Ingredients
FOR CAKE
- 3 cups All Purpose Flour
- 1 tsp Kosher Salt
- 2 1/2 Cups Granulated Sugar Divided
- 1 tsp Baking Soda
- 1/4 cup Vegetable Oil
- 1 cup Applesauce
- 2 tsp Pure Vanilla Extract
- 3 Large Eggs
- 4 Granny Smith Apples
- 1 TBSP Cinnamon
- 1 tsp Ginger
FOR CARAMEL GLAZE
- 2 1/2 Cups Brown Sugar
- 2/3 cup Milk
- 1 cup Butter
Instructions
FOR CAKE
- Preheat oven to 350º.
- With cooking spray, coat a 9×13 pan and set aside.
- Peel and remove core from the Granny Smith apples.
- Chop apples into small bite size pieces and place in a medium bowl.
- Sprinkle 1/2 cup sugar, cinnamon and ginger over apples and toss to coat.
- In a large bowl sift together flour, 2 cups sugar, baking soda and salt.
- Mix in eggs, oil, applesauce and vanilla. The batter will be thick.
- Fold in chopped apples.
- Pour into pan and spread evenly.
- Bake for 40-50 minutes or until toothpick inserted comes out clean.
- About 5 minutes before cake is done, prepare glaze.
FOR CARAMEL GLAZE
- In a sauce pan, combine brown sugar, milk and butter.
- Bring to a boil and continue cooking for 2 1/2 minutes, stirring constantly to prevent scalding.
- Poke holes over the entire cake using a fork or skewer.
- Slowly pour half of the caramel glaze over the hot cake.
- Cool 30 minutes before serving.
- Slice and drizzle each serving with more caramel.
Originally posted November 2015 updated August 2020 and August 2024.
