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5 from 2 votes

Caramel Apple Cake

Caramel Apple Cake with fresh, tart apples baked into a luscious brown sugar cake and covered with a sweet, caramel glaze.
Prep Time30 mins
Cook Time1 hr 10 mins
Total Time1 hr 40 mins
Servings: 12 servings
Calories: 577kcal
Author: Lucy Brewer

Ingredients

Cake

  • 1 cup light brown sugar firmly packed
  • 1 cup granulated sugar
  • 1 1/2 cups vegetable oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly grated nutmeg
  • 5 fresh apples (Granny Smith is fine), peeled and diced into 1/2-inch pieces (this yields about 4 cups or a little more)
  • 1 1/4 cups chopped and toasted pecans
  • 2 1/4 teaspoons vanilla

Glaze

  • 1 stick unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1/2 cup heavy cream

Instructions

Cake

  • Preheat oven to 325. Butter and flour a 9x13 inch baking dish.
  • Beat sugars and oil in large mixing bowl until very well blended. Add eggs, one at a time, and beat well after each one.
  • Sift dry ingredients and spices and add gradually to egg mixture. Stir in apples, pecans and vanilla.
  • Pour into prepared dish and bake for about 1 hr 10 minutes. Begin checking with a toothpick at 50 minutes and then check frequently until a toothpick comes out clean.
  • Remove from oven and make glaze.
  • Poke holes all over cake with a skewer and then pour warm glaze slowly over the cake.

Glaze

  • Melt butter in a saucepan and add both sugars and salt. Stir until blended, then cook over medium-low heat for about 2 minutes. 
  • Stir in the cream and bring to a boil; boil for 2 minutes, stirring constantly. 
  • Remove from heat and pour over cake.

Notes

Scott Peacock's glaze version 1: 4 tablespoons unsalted butter 1/4 cup granulated sugar 1/4 cup brown sugar pinch of salt 1/2 cup heavy cream. Melt butter in a saucepan and add both sugars and salt. Stir until blended, then cook over medium-low heat for about 2 minutes. Stir in the cream and bring to a boil; boil for 2 minutes, stirring constantly. Remove from heat and pour over cake.
Scott Peacock's version 2: increase to 6 tablespoons butter, 1/3 cup granulated sugar, 1/3 cup brown sugar, pinch of salt and 1/2 cup heavy cream. Follow instructions above.
Taste of Georgia: 1 cup sugar, 1 stick butter 1/2 teaspoon salt 1/2 cup evaporated milk, 1 1/2 teaspoons vanilla. Combine all topping ingredients (except vanilla) in a saucepan and cook over low heat, stirring constantly for 10 minutes. Remove from heat and add vanilla. Spread over warm cake.
Andersonville Skillet: Melt 1 stick oleo (butter) and 1 1/2 cups light brown sugar. Boil for 3 minutes. Remove from heat and add 6 tablespoons canned milk. Boil 1 minute. Cool and beat until creamy, then spread.
Glaze I would use next time: 1 stick unsalted butter 1/2 cup granulated sugar 1/2 cup brown sugar 1/4 teaspoon salt 1/2 cup heavy cream Follow Scott Peacock's directions above.