Caramel Apple Cake
A couple of weeks went by our favorite orchard to pick up our annual bushel to make apple jam and applesauce for the pantry. Lots of that apple jam will be gifts and served with guests when their feet are under our table. But, this caramel apple cake needed to be made, too. Today’s version will be a gluten free one for those guests who have a gluten sensitivity…but, it was too good not to share.
If you saw this caramel apple cake version I shared on the VUE magazine, you may have already given it a try. But if not? It was just too good not to share with all of you here. The apple salad is amazing, too, if you haven’t made it.
Do you have a favorite caramel apple cake recipe?
I have a friend whose recipe is similar to mine…but his icing is a thicker consistency than this one which is more of a glaze. Feel free to use a favorite caramel icing on this apple cake if you prefer.
With fall weather beginning here, it just seems to scream for apple bread, pies, cakes, applesauce, caramel apples to name a few. Is it that way with you?
This cake is just classic and comforting. An easy cake to make and take to church gatherings, fall festivals, family dinners, or just for a perfect dessert to slice and freeze when you’re craving it. Right? Since we can’t eat a 9 x 13 cake by ourselves, freezing it just works. Then if you have guests drop in? You have the perfect dessert in your freezer to warm a few seconds in the microwave.
Genius!
This recipe just seems to work through the holidays for me. Make the cake. Slice it. Add it to your freezer…and have a great fall dessert ready when guests are here for holiday meals. Perfect make ahead addition for your menu.
The chunks of apples that give this cake moisture and flavor are delicious. Adding in either pecans or walnuts allows it to suit your guests. The thing that just makes it perfection is glazing the cake while it’s warm. It soaks in and gives it the caramel flavor and sweetness while not dominating the cake.
Always begin your recipe with measuring and prepping things before you begin.
So here’s the recipe….
Caramel Apple Cake
Caramel Apple Cake
Equipment
- 1 9 x 13 cake pan
- 1 mixer
- 1 oven
- 1 set Measuring cups/spoons
- 1 sifter
- 1 paring knife and cutting board
- 1 heavy saucepan
Ingredients
- 3 C all-purpose flour gluten free- use 3 1/4 C gluten free flour
- 1 t baking soda
- 1/2 t salt
- 1 t cinnamon
- 1/4 t ground nutmeg
- 1 1/2 C vegetable oil
- 1 C sugar
- 1/2 C brown sugar, packed
- 2 t vanilla
- 3 large eggs
- 4 C apples, peeled/cored/diced
- 1/2 C chopped pecans or walnuts, optional
Caramel Glaze
- 1/3 C brown sugar, packed
- 1/3 C sugar
- 1/3 C butter, softened
- 1/3 C heavy cream
- 1/2 t vanilla
Instructions
- Preheat oven to 325°.
- Measure and prep all ingredients.
- Butter or use cooking spray to grease a 9 x 13 baking pan. Set aside.
- Sift flour, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
- Add vegetable oil and both sugars to the electric mixer bowl. Mix on medium speed until combined.
- Add eggs one at a time and beat into mixture. Add vanilla and mix well.
- Gradually add the dry ingredients into the wet mixture, mixing well between each addition. The batter will be very thick.
- Fold in the diced apples (and nuts if desired) into the batter until evenly mixed.
- Spread batter into greased cake pan and bake in preheated 325° oven for 50-60 minutes or until a cake tester comes out clean.
Glaze
- While the cake is baking, prepare glaze.
- Add butter, brown sugar, sugar and heavy cream into a saucepan and cook over medium heat, stirring often until mixture begins to simmer.
- Remove from heat and stir in the vanilla. Let it cool for about 5 minutes.
- Pour the glaze over the cake while it's still warm, spreading it evenly across the cake.
- Allow the cake to cool slightly before serving.
- Refrigerate any leftovers, but remember to warm a few seconds in the microwave before serving.
- NOTE: This cake freezes beautifully. Cut serving sizes and add to freezer containers (preferably that don't touch the glaze) and add to the freezer, making sure to label and date. Remove from the freezer and add to the refrigerator to thaw OR just microwave for a few seconds to warm before serving.
Notes
I am so glad to have found this recipe. To make a gluten free version ready when guests need it, simply use the gluten free flour in the amount on the recipe. It’s so easy to portion out servings and add to the freezer making sure that I label them “gluten free” so that I ALWAYS have a great dessert on hand for those who have gluten sensitivity.
If you are like me and have an overflow of apples, here are a few more of my favorites:
Hope you love this one, friends. Whether sharing with a crowd or making it to add to your freezer to lengthen the enjoyment…it’s so worth making.
Happy Fall Baking,
One Comment
Wendy Krall McMonigle
This sounds delicious. I can’t wait to try it.