What are the best apples for baking an apple cake?

For this Apple Cake with Caramel Glaze , I recommend a mix! Granny Smith offers a lovely tartness that balances the sweetness, while Honeycrisp, Fuji, or Braeburn provide a great crisp texture and sweet flavor. Using a combination gives the best depth of flavor and prevents the cake from becoming overly mushy.

Can I make the caramel glaze ahead of time?

You absolutely can! Prepare the caramel glaze as instructed, then let it cool completely. Store it in an airtight container in the refrigerator for up to a week. When you're ready to use it, gently rewarm it in a saucepan over low heat, stirring until it's pourable again. You might need to add a tiny splash of cream if it's too thick.

How do I prevent my apple cake from sinking in the middle?

A few common culprits for a sunken cake are overmixing the batter, opening the oven door too early, or incorrect oven temperature. Make sure you mix the wet and dry ingredients just until combined, avoid peeking at the cake until close to the end of baking, and trust your oven's temperature (or use an oven thermometer!). Also, ensure your baking soda is fresh and active!

Can I add nuts to this apple cake recipe?

Oh, absolutely! Toasted chopped walnuts or pecans would be a fantastic addition to this Apple Cake with Caramel Glaze . You can fold about 1/2 to 1 cup of nuts into the batter along with the diced apples for an extra layer of crunch and flavor. They pair wonderfully with the apples and caramel!

Apple Cake with Caramel Glaze

Description

This irresistible Apple Cake with Caramel Glaze is a moist, spice-infused cake studded with tender apples and crowned with a luscious, homemade caramel topping. Perfect for any occasion, it’s a cozy and comforting dessert that will quickly become a family favorite.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1 cup (226g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) buttermilk (or milk + 1/2 tbsp lemon juice/vinegar)
3 cups (about 3 medium) baking apples, peeled, cored, and finely diced
1/2 cup (113g) unsalted butter (for glaze)
1/2 cup (100g) packed light brown sugar (for glaze)
1/4 cup (60ml) heavy cream (for glaze)
1 teaspoon vanilla extract (for glaze)
Pinch of salt (for glaze)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-inch Bundt pan, ensuring all crevices are coated.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
Cream Butter and Sugar: In a large bowl, using an electric mixer, cream softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each. Stir in vanilla extract, scraping down the bowl.
Alternate Wet and Dry: Gradually add dry ingredients to wet, alternating with buttermilk, starting and ending with dry. Mix on low speed just until combined; avoid overmixing.
Fold in Apples: Gently fold in finely diced apples until evenly distributed.
Bake the Cake: Pour batter into the prepared pan and spread evenly. Bake for 45-55 minutes (Bundt 55-65 mins), or until a skewer inserted comes out clean.
Cool Cake: Let the cake cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely before glazing.
Melt Butter (Glaze): In a small saucepan, melt unsalted butter over medium heat.
Add Sugar and Cream (Glaze): Stir in brown sugar and heavy cream. Bring to a gentle boil, stirring constantly, for 1 minute.
Remove from Heat (Glaze): Take off heat, stir in vanilla extract and a pinch of salt.
Glaze the Cake: Let caramel cool 5-10 minutes, stirring occasionally, until slightly thickened but pourable. Drizzle warm caramel generously over the cooled cake.
Serve and Enjoy: Allow glaze to set slightly before slicing.

Notes

For the best flavor and texture, use a mix of tart and sweet baking apples.
Ensure butter and eggs are at room temperature before mixing the cake batter for a smoother consistency.
Allow the cake to cool completely before applying the warm caramel glaze to prevent it from melting off.
Don’t overmix the cake batter; mix just until ingredients are combined for a tender crumb.

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 45g
Sodium: 280mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg

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