Salted Caramel Apple Cake
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Salted Caramel Apple Cake
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A cake perfect for fall - full of diced Granny Smith apples, cinnamon, and topped with creamy salted caramel drizzle.
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Ingredients
- 2 1/2 /2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt fine
- 1 cup granulated sugar
- 1/2 /2 cup brown sugar
- 1 cup butter room temperature, unsalted
- 2 egg room temperature
- 1 cup applesauce
- 1/4 /4 cup milk whole
- 2 cups apple diced small
- 6 oz. caramel sauce
- 1/2 - 1 /2 - 1 Tablespoon sea salt or flakey salt
- Whipped Cream optional for serving
Instructions
- Pre-heat oven to 350°F. Lightly flour or grease a bundt pan.
- In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Using an electric mixer, cream together sugar, brown sugar, and butter. Add eggs one at a time, mixing between each addition. In a small bowl, stir together applesauce and milk. Alternate adding dry ingredients and wet ingredients, three times, slowly mixing between each addition. Stir in apples just until combined.
- Spread the batter evenly around the prepared bundt pan and bake for 52-58 minutes, until a toothpick comes out clean when inserted. Let rest for 10 minutes, then invert pan to remove cake.
- Once the cake has cooled, drizzle caramel sauce over the cake and sprinkle salt evenly around right before serving (for the texture of it - otherwise it will melt into the caramel). Serve a slice of cake with whipped cream if desired (highly recommended!).
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