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FoodCaramel Apple Cake - Erren's Kitchen

Caramel Apple Cake – Erren’s Kitchen

Indulge yourself with this recipe for Caramel Apple Cake – moist, delicious cake packed with apples & covered in an indulgent caramel glaze.

a cake with caramel sauce being poured over ita cake with caramel sauce being poured over it

I have to say that my heart beats a little faster when I talk about this cake. The tender, spiced apple cake and the thick, caramel glaze that marries the two together – What could be better?

Cakes that include the addition of fruit tend to be wonderfully moist and delicious, and this recipe definitely fits the bill!  Combining apples and caramel not only creates an amazing flavor, but this cake comes out so incredibly tender and moist.

Why This Recipe Works

  • The cake is full of spiced apple flavor which pairs perfectly with the caramel glaze.
  • Using fresh apples instead of apple sauce adds a natural apple flavor that can’t be beat.
  • The rich, buttery caramel glaze has just enough sweetness and doesn’t overpower flavors in the cake. 

Easy Apple Cake

The best part about this recipe is how easy it is to prepare. The batter only needs a mixing bowl and a wooden spoon.  No special equipment is required!

The caramel glaze doesn’t need a candy thermometer or special skills you just throw everything together in the pot and cook until it melts together and thickens.  It’s that simple!

What apples for apple cake

a varieties of apples on a traya varieties of apples on a tray

Granny Smith and Golden Delicious apples are good choices as they tend to hold up best under heat. Use granny smith if you like a tart flavor and Golden delicious for a sweeter choice.

Many recipes use artificial flavors or jarred applesauce for flavoring cakes.  This apple cake recipe is made with fresh apples for the perfect flavor!

The Caramel Glaze

This glaze is insanely delicious.  I’ve uses it for my Brown Sugar Cake and my Sticky Toffee Ginger Cakes.  It’s so good I’m sure I’ll be making it in many more recipes to come.

The key to the glaze is allowing it to cool enough to thicken, but still, be pouring consistency.  See the tips section at the bottom of the post for more details.

How To Make Caramel Apple Cake:

In a large mixing bowl mix the flour, cinnamon, nutmeg, baking powder, salt, and baking soda.

Flour, cinnamon, nutmeg, baking powder, salt, and baking soda In a large mixing bowlFlour, cinnamon, nutmeg, baking powder, salt, and baking soda In a large mixing bowl

Add the brown sugar, granulated sugar, eggs, and vanilla.

the brown sugar, granulated sugar, eggs, and vanilla added to the bowlthe brown sugar, granulated sugar, eggs, and vanilla added to the bowl

Add the grated apples and melted butter

Melted butter added to the bowl with the other ingredientsMelted butter added to the bowl with the other ingredients

Mix to combine.  You want a thick batter that’s easily mixed. If the mixture is too thick, you can loosen it with some milk.

The milk added to the batter in the bowlThe milk added to the batter in the bowl

Add the batter evenly to a well-greased pan.

The batter added to a Bundt panThe batter added to a Bundt pan

Bake and allow to cool on a baking rack while you prepare the glaze.

Apple Bundt Cake cooling on a cooling rackApple Bundt Cake cooling on a cooling rack

To get the beautiful pattern, I used a Nordic Ware Autumn Wreath Bundt Pan. You can get one from here on Amazon (#paidlink). If you’re in the UK, click here.

To prepare the caramel glaze, combine the butter, brown sugar, and milk in a medium saucepan.

the butter, brown sugar, and milk in a medium saucepanthe butter, brown sugar, and milk in a medium saucepan

Bring to a boil, reduce the heat and simmer to thicken for 1-2 minutes.  Off the heat, stir in the vanilla and set aside to cool. 

The caramel glaze boiling in the potThe caramel glaze boiling in the pot

Place a piece of baking paper under the cooling rack your cake is on. Pour the glaze over the cake.

A Bundt Cake covered in the caramel glazeA Bundt Cake covered in the caramel glaze

You can use the glaze that falls off the cake by moving the cake to a new piece of baking paper and pouring the excess from the first piece onto the cake.

Caramel Apple Bundt Cake being cut and servedCaramel Apple Bundt Cake being cut and served

Tips For Best Result

  • After shredding the apples, coat them with a bit of citrus juice to keep them from turning brown before using.  Lemon works best.
  • Don’t have citrus juice?  No problem.  The batter is quite dark so brown apples won’t matter and it doesn’t affect the taste.
  • If you like more significant chunks of apple, feel free to chop them instead of shredding.
  • When making Bundt cakes, grease the pan generously to make it easier to remove the cake from the pan.
  • Because this cake is so moist, you may have trouble with it sticking to the pan. I find the best solution is to use  Wilton’s Cake Release – it will slide out of the pan perfectly.
  • The longer The Caramel Glaze cools, the thicker it becomes.  If you accidentally allow it to cool too much, heat it again (until fluid) and start over.
  • When glazing the cake, place the cake on a cooling rack with baking paper under it to catch any glaze that drips from the cake.  You can scrape it off the paper and glaze again.

Variations

  • For a salted caramel glaze– Add a teaspoon of salt to the glaze.
  • For a Caramel Pear Cake – swap out the apples for pears.

Other Apple Recipes You’ll Love

FAQs

Can you freeze apple cake?

Yes, it freezes well. Just wrap the unglazed, cooled cake in a layer of plactic wrap and foil and freeze for up to 3 months.

How long does apple cake keep?

Stored covered at room temperature apple cake will keep for 3-5 days.

How many slices do you get in a Bundt Cake?

A 12-cup capacity Bundt Cake (that measures about 10 inches in diameter) makes 12-16 slices.

a cake with caramel sauce being poured over ita cake with caramel sauce being poured over it

Let’s Make
Caramel Apple Cake

This cake has all the flavors of Fall. Moist spiced apple cake topped with a sticky, caramel glaze. It’s pure bliss!

Prep20 minutes

Cook1 hour

Total1 hour 20 minutes

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Instructions

For the cake:

  • Preheat oven to 350F/175C and Grease a 10-cup capacity Bundt Cake

  • In a small bowl, melt the butter in the microwave, and let cool.

  • In a large mixing bowl mix together the flour, cinnamon, nutmeg, baking powder, salt, baking soda, brown sugar, and granulated sugar.

  • Add the cooled butter, eggs, and vanilla. Mix until smooth.  The batter should be easily stirred.  If too thick, mix in the milk.

  • Fold in the apples and spoon the batter into the bundt pan.

  • Bake 50-60 minutes until a tester inserted into the center of the cake comes out clean.

  • After the cake cools in the pan for 10 minutes, invert onto a cooling rack to cool completely.

For the glaze:

  • Melt butter in a medium saucepan over medium-low heat. Add the brown sugar to the melted butter and cook, stirring constantly, for 1 minute (be sure the butter and sugar are completely combined and you can’t see any separated butter in the mixture). Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.

  • Add the milk and vanilla. Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.

  • Remove from heat and set aside to cool. The longer it cools, the thicker it becomes. When it’s at your desired consistency, drizzle over the cooled cake and serve.

Tips + Notes

  • After shredding the apples, coat them with a bit of citrus juice to keep them from turning brown before using.  Lemon works best.
  • Don’t have citrus juice?  No problem.  The batter is quite dark so brown apples won’t matter and it doesn’t affect the taste.
  • The longer The Caramel Glaze cools, the thicker it becomes.  If you accidentally allow it to cool too much, heat it up again (until fluid) and start over.
  • When glazing the cake, place the cake on a cooling rack with baking paper under it to catch any glaze that drips from the cake.  You can scrape it off the paper and glaze again.

Variations

  • For a salted caramel glaze– Add a teaspoon of salt to the glaze.
  • For a Caramel Pear Cake – swap out the apples for pears.

Nutrition Information:

Calories: 366 (18%)| Carbohydrates: 54g (18%)| Protein: 4g (8%)| Fat: 15g (23%)| Saturated Fat: 9g (56%)| Cholesterol: 82mg (27%)| Sodium: 394mg (17%)| Potassium: 226mg (6%)| Fiber: 2g (8%)| Sugar: 38g (42%)| Vitamin A: 530IU (11%)| Vitamin C: 3mg (4%)| Calcium: 86mg (9%)| Iron: 1.4mg (8%)

Nutritional Data Disclaimer

This recipe was originally published in 2018 but was updated with new photos and tips in 2020.

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