This apple cake with caramel glaze comes together quickly and easily. It’s ideal for weeknight desserts and fancy feasts alike.
No Fuss
This cake uses melted butter meaning no need to worry about time for softening. The ingredients are already likely on hand in your pantry, too. It takes a while to bake, but that is obviously hands-off time.
Spice or Not
This cake is delightful without the spice. I personally prefer the spice but have a few family members who can do without. So I’ve made it both ways and it’s excellent, though different, with or without.
Whole Grain Option
Substitute up to 1 cup of the unbleached all-purpose flour with whole wheat flour. This gives this cake a delightful whole grain crunch and flavor perfect for cool fall nights. I don’t know that it truly makes it healthier but it is flavorful.
Glaze Ideas
The caramel glaze is really delightful on this cake. The salted butter gives it a slightly salty mix to the sweet that is delicious. Use unsalted butter for less salty flavor, if desired.
Substitute a chocolate or simple vanilla glaze instead. Or skip the glaze all together and simply serve the cake with ice cream or whipped cream.
Apple Cake with Caramel Glaze
Moist, sweet, and full of fall spice this easy Apple Cake with Caramel Glaze is sure to be a hit at all the fall harvest festivals.
Ingredients
Apple Cake
- 2 Cups Peeled & Chopped Apples
- 1 Cup Sugar
- 3 Eggs
- 1/4 Cup Apple Juice
- 2/3 Cup Salted Butter, Melted
- 3 Cups Unbleached, All Purpose Flour
- 1 1/2 teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon, optional
- 1 teaspoon Ground Nutmeg, optional
- 1/2 teaspoon Ground Cloves, optional
Caramel Glaze
- 1/3 Cup Brown Sugar, packed
- 1/3 Cup Salted Butter
- 1 Tablespoon Milk
- 2 Tablespoons Powdered Sugar
Instructions
Preheat oven to 325 degrees. Butter and flour a bundt pan.
Sift together the flours, spices, and baking soda. Set aside.
Whisk together the melted, juice, eggs, and sugar until creamy. Fold in the dry ingredients and mix well, the batter will be a little stiff. Fold in the apples.
Pour into prepared pan and bake 1 hour to 1 hour 15 minutes or until an inserted toothpick comes out clean. Allow to cool in pan for 15 minutes before turning out onto a cake plate. Allow to cool completely before drizzing with the:
Caramel Glaze
Combine brown sugar, milk, and butter in a saucepan and bring to a boil.
Stir to prevent scorching and ensure that the sugar melts completely.
Remove from heat and whisk in the powdered sugar. Whisk until smooth. It will get thicker.
Pour over cake, allowing it to run down the sides a bit.
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Nutrition Information:
Yield:
12Serving Size:
1 SliceAmount Per Serving: Calories: 371Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 87mgSodium: 300mgCarbohydrates: 50gFiber: 2gSugar: 25gProtein: 5g
We try our best but cannot guarantee that nutrition information is 100% accurate.
Shirley
Wednesday 12th of September 2018
Can I make this recipe Gluten-free-paleo-bread merely substituting GF flour? Is there any other substitutions to consider? I have gluten intolerance. Thank you! Shirley
Kathie Lapcevic
Wednesday 12th of September 2018
I haven't tested this particular recipe but I can't see why not. I've had great success using GF blends that are 1-to-1 substitution in recipes that call for regular flour.
coleen
Monday 25th of October 2010
Hi Kathie, That cake looks yummy! I'm going to give it a try. How is everyone doing with their journals? I can't seem to get in the habit of writing in mine. I'm trying to write at least twice aweek. I think I just need to make it part of my routine. Take care
Arika
Monday 25th of October 2010
Hi! :) Can I ask how you store the apples once you dehydrate them? I just got a dehydrator the other day... what do I package them in once they're done?
Thanks Kathie! :)
Kathie
Monday 25th of October 2010
I store my dried fruits in glass jars with tight seals (plastic jars work well too) and leave sit on the pantry shelf. If the food is properly dried it won't mold or rot in anyway. I hope that helps.
Ginny
Monday 25th of October 2010
That cake looks absolutely delicious, and thanks for the recipe for it. Ginny