Caramel Apple Cake
The perfect fall dessert, this caramel apple cake is all the deliciousness of the treat baked into a beautiful cake! Made with cinnamon, nutmeg, apples, pecans and a spot-on caramel, you'll love this one!
Equipment
- Bundt pan
Ingredients
For the cake:
- 1 ½ cups vegetable oil
- 1 ½ cups sugar
- ½ cup brown sugar packed
- 3 eggs
- 3 cups flour
- 2 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- ½ tsp salt
- 3 ½ cups apples diced (about 4-5 medium apples)
- 1 cup pecans chopped
- 2 tsp vanilla extract
For the caramel icing:
- ½ cup brown sugar packed
- 1/3 cup heavy cream
- ¼ cup butter
- 1 cup confectioners’ sugar
- ½ cup pecans chopped (optional)
Instructions
For the cake:
- Preheat the oven to 325 degrees.
- Mix the oil and the sugars together in a large bowl.
- Add the eggs, one at a time to the sugar mix. Stirring after each.
- In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda, and salt. Mix well.
- Add the dry mix to the batter and mix well until the flour is completely incorporated.
- Fold in the diced apples (peeled and core removed), chopped pecans, and vanilla.
- Grease and flour (or use a baker’s spray) a Bundt pan.
- Bake for 1 hour 15 minutes, then check with toothpick. Add an additional 15 minutes if needed.
- Remove from oven and cool for 15 minutes, then turn out onto prepared surface.
For the caramel:
- In a glass bowl, microwave the butter for about 30 seconds until partially melted.
- Add the heavy cream and the brown sugar and stir well.
- Microwave the mix for about 1 minute more, stopping after each 30 second interval to stir. Stop when all is melted and begins to resemble caramel.
- Cool the mix.
- Add in the confectioners’ sugar, mixing until completely dissolved.
- Drizzle over cooled cake.
- Sprinkle additional pecans on top. (optional)
