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5.0 from 75 votes

Caramel Apple Cake Recipe

This delicious Caramel Apple Cake is made with a caramelized apple filling.  The perfect fall cake you will love it plain or with ice cream.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 servings
Calories: 382 kcal
Course: Dessert
Cuisine: American

Ingredients

CARAMILIZED APPLES
  • 2 medium apples (peeled, cored and chopped)
  • 2 tablespoon butter
  • 1/3 cup lightly packed brown sugar
  • 1 tablespoon water
  • 1/2-1 teaspoon ground cinnamon (if desired)
FOR THE CAKE
  • 1 3/4 cups + 1 tablespoon cake/pastry flour (240 grams)
  • 1 pinch salt
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar (lightly packed)
  • 1/2 cup butter melted (cooled)
  • 1/2 cup vanilla yogurt (room temperature)
For room temperature remove the ingredients from the fridge 30-45 minutes before using.

Instructions

CARAMELIZED APPLES
    Cup of Yum
  1. In a medium pot or skillet over low heat melt the butter then add the brown sugar, water and chopped apples, stir together and cook for about 3 minutes over medium/high heat just to melt the sugar, then lower to medium/low and cook for another 5-10 minutes. Add the cinnamon if using in the last two of minutes of cooking time. Stir often, apples should be tender but not mushy. Move to a clean bowl to cool before adding to the cake batter.
FOR THE CAKE
  1. Pre-heat oven to 350F (180C). Grease and flour an 8 inch cake pan.
  2. Whisk together the flour, salt, baking powder, baking soda and cinnamon. Set aside.
  3. In a large bowl beat together the sugars, egg and egg yolk until light and fluffy, about 3-4 minutes, then add the yogurt and melted butter and beat together, 1 minute.
  4. Add the flour mixture to the beaten egg mixture and beat until smooth, do not over beat. Gently fold in the caramelized apples then spoon into the prepared pan.Bake for approximately 30-40 minutes or until toothpick (in the cake part) comes out clean or a couple of crumbs are attached and let cool completely or eat warm. You can serve it with a scoop of vanilla ice cream or a light dusting of powdered sugar. Enjoy!

Notes

  • To make your own cake/pastry flour, for every cup of all purpose flour remove two tablespoons and replace with 2 tablespoons of corn starch. Sift together before using.
  • The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 1-2 days. If left longer it should be refrigerated, covered well. It will last 4-5 days in the fridge.
  • The cake can also be frozen. Wrap the completely cooled cake tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.

Nutrition Information

Calories 382kcal (19%) Carbohydrates 56g (19%) Protein 5g (10%) Fat 16g (25%) Saturated Fat 10g (50%) Cholesterol 85mg (28%) Sodium 192mg (8%) Potassium 220mg (6%) Fiber 2g (8%) Sugar 33g (66%) Vitamin A 538IU (11%) Vitamin C 2mg (2%) Calcium 90mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 382

% Daily Value*

Calories 382kcal 19%
Carbohydrates 56g 19%
Protein 5g 10%
Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 85mg 28%
Sodium 192mg 8%
Potassium 220mg 5%
Fiber 2g 8%
Sugar 33g 66%
Vitamin A 538IU 11%
Vitamin C 2mg 2%
Calcium 90mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.