Caramel Apple Cake

Name: Caramel Apple Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 18 serving
Ingredients: 1 ¾ cups all-purpose flour or gluten-free flour blend*; 1 tablespoon + 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup brown sugar; ¾ cup + 1 tablespoon granulated sugar; 1 cup canola oil; 3 large eggs; 2 teaspoons pure vanilla extract; 3 ⅓ cups peeled and diced apples; 1 cup rice flour; ⅓ cup potato flour; 2 tablespoons + 2 teaspoons tapioca flour; ½ teaspoon xanthan gum; ½ cup unsalted butter; 1 cup brown sugar; ⅔ cup whipping cream; 2 teaspoons pure vanilla extract; 1/4-1/2 teaspoon salt; 1 ½ cups powdered sugar

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4.5

399 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings
18
Course
Cake

Caramel Apple Cake

Iris Warren

Report

Caramel apple cake is perfectly spiced, moist, and topped with a decadent salted caramel frosting. Make with all-purpose flour or follow the alternate method for a gluten-free version.

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Ingredients

Servings

For the cake:

1 ¾ cups all-purpose flour or gluten-free flour blend*
1 tablespoon + 1 teaspoon ground cinnamon divided
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
¾ cup + 1 tablespoon granulated sugar divided
1 cup canola oil or another mild tasting vegetable oil
3 large eggs room temperature
2 teaspoons pure vanilla extract
3 ⅓ cups peeled and diced apples from about 3 1/2 medium apples

* For the gluten-free flour blend:

1 cup rice flour 140 grams
⅓ cup potato flour 51 grams
2 tablespoons + 2 teaspoons tapioca flour 20 grams
½ teaspoon xanthan gum

For the caramel frosting:

½ cup unsalted butter
1 cup brown sugar
⅔ cup whipping cream
2 teaspoons pure vanilla extract
1/4-1/2 teaspoon salt
1 ½ cups powdered sugar

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Instructions

Preheat the oven to 350 °F.
Line a 9" x 13" baking pan with a piece of parchment paper or alternatively spray the pan with baking spray.
In a medium mixing bowl, stir together the flour, 1 tablespoon cinnamon, nutmeg, baking soda, and salt. Set aside.
In a large mixing bowl, stir together the brown sugar, granulated sugar, oil, eggs and vanilla until thoroughly combined.
Add in the flour mixture and mix just until well combined.
Place the apples in a small bowl and sprinkle the remaining 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon over the apples. Stir to coat the apples in the cinnamon sugar. Fold the apples into the batter.
Pour the batter into the prepared pan and bake for 33-40 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before frosting.

Make the frosting:

Melt the butter in a medium saucepan over medium heat.
Stir in the brown sugar and whipping cream. Once the mixture starts bubbling, stop stirring.
Let the mixture come to a full boil and boil for 1 minute without stirring. Remove the pan from the heat.
Stir in the vanilla, 1/4 teaspoon salt, and gradually add the powdered sugar.
Whisk until the powdered sugar is fully incorporated and no lumps of sugar remain. Frosting will get thicker as it starts to cool, but will still seem more like a sauce than a traditional frosting.
Add the remaining 1/4 teaspoon salt, if desired.
Once the cake has cooled, pour the frosting over the top. Let the frosting cool completely before serving.
Refrigerate any leftovers for up to 4 days. Let come to room temperature before serving.