Description
This Caramel Apple Spice Cake is a moist, warmly spiced dessert perfect for fall. It features tender chunks of fresh apples and a blend of cinnamon, nutmeg, and cloves, all baked into a fluffy cake. The luscious homemade caramel sauce drizzled on top adds a rich sweetness that elevates this classic treat into an indulgent delight.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup sour cream
- 2 cups peeled, cored, and diced apples (about 2 medium apples)
- 1 cup chopped pecans or walnuts (optional)
Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or two 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter with granulated sugar and light brown sugar on medium speed until the mixture is light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate air and ensure a smooth batter. Mix in the vanilla extract thoroughly.
- Incorporate Applesauce and Sour Cream: Blend in the unsweetened applesauce and sour cream until the mixture is smooth, which adds moisture and tenderness to the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined to avoid overmixing and toughening the cake.
- Fold in Apples and Nuts: Gently fold the diced apples and chopped nuts (if using) into the batter using a spatula to distribute them evenly.
- Pour Batter into Dish: Pour the prepared batter into the greased baking dish and smooth the top with a spatula for an even surface.
- Bake the Cake: Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Prepare Caramel Sauce – Melt Sugar: While the cake bakes, melt the granulated sugar in a medium saucepan over medium heat. Stir constantly until it liquefies and turns a deep amber color.
- Add Butter: Immediately add the pieces of unsalted butter to the melted sugar, stirring until the butter melts and combines smoothly.
- Add Cream and Finish Sauce: Slowly pour in the heavy cream (the mixture will bubble vigorously), stirring continuously until the sauce is smooth. Remove from heat, then stir in vanilla extract and a pinch of salt. Let the caramel cool slightly.
- Drizzle Caramel on Cake: Once the cake is finished baking and has cooled for about 10 minutes, generously drizzle the warm caramel sauce over the top to enhance flavor.
- Cool Completely and Serve: Allow the cake to cool completely before slicing and serving to ensure clean cuts and optimal texture.
Notes
- You can substitute the nuts according to preference or omit them for a nut-free version.
- If fresh apples are not available, use crisp, tart varieties like Granny Smith for the best flavor and texture.
- The caramel sauce can be prepared ahead and warmed slightly before serving if desired.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- For extra moisture, serve the cake slightly warm with a scoop of vanilla ice cream or whipped cream.
