Sticky Caramel Apple Cake

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Hi there, fellow apple lovers, and welcome to the rich, tender, sweet apple cake of my dreams!

You’ll notice the word “sticky” in the title, and I mean this in all the very best ways.

This is what I like to call a knife and fork cake, meaning (unless you are the Southern husband) you will want to eat this with the nearest possible utensil, because it is gooey and rich and, well, sticky, all the way through.

And how does this wonderfulness happen? Because while the cake is cooling, you make an easy breezy caramel glaze out of butter and sugar and cream.

Before you pour the glaze over the cake, you take a skewer or a toothpick and you poke holes all over the top of the cake, so that when you pour the glaze over it, not only does it coat the top of the cake, but it also sinks down into the middle of the cake via all those little holes.

I KNOW.

So grab those apples and let’s make this baby!

Ingredients you need to make this apple dessert!

here’s How to make This sticky apple cake!

STEP 1: Preheat oven to 350 and butter and flour a 13×9 inch baking pan.

STEP 2: In a large mixing bowl, beat together 1 cup of brown sugar, 1 cup of white sugar and a cup and a half canola oil.  Beat in three eggs one at a time.

STEP 3: In a separate bowl, whisk together 3 cups of flour, with a teaspoon of baking soda, 2 teaspoons of cinnamon, a half teaspoon of nutmeg and a half teaspoon of salt.  

STEP 4: Mix the flour mixture into the sugar mixture. Stir in the apples, nuts (oh, and if you want or need to, you can leave the nuts out) and vanilla and spoon into the prepared pan. Bake for one hour or until a toothpick inserted into the middle of the cake comes out clean.  Cool while you prepare the glaze.

STEP 5: Melt 4 tablespoons of butter in a small pot over medium low heat.  Add 1/4 cup each of brown and white sugar along with 1/4 teaspoon of salt and stir for two minutes.

STEP 6: Turn the heat up to medium high, pour in the cream and simmer for 2 more minutes (it’s going to bubble up dramatically at the end – that’s what it’s supposed to do so don’t worry!).

STEP 7: Poke holes all over the top of the cake with a skewer or a toothpick and pour the glaze over the top.  

Give it a few minutes so the caramel sauce has a chance to do its important work of sinking into all the inside nooks and crannies it can find.

I like to give this cake about an hour to settle itself before cutting it, and as I mentioned early – between the apples and the caramel paradise going on, it’s going to live up to its wonderful sticky name.

I recommend this cake for post-apple-picking times, for Thanksgiving, or for any time you want to to take all the wonderful flavors of apples and caramel and cinnamon and vanilla and nutmeg and turn them into one glorious dessert.

(Oh, and if you push things over the top by plunking some vanilla ice cream on top of your piece, I won’t tell!) Check out the full printable recipe below!

Want to round out your meal? This recipe pairs well with...

Fresh Mint Tea

Chai Hot Chocolate

Apple Lemon Tea

Sticky Caramel Apple Cake

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★★★★★ 5 from 1 reviews

• Author: Kate Morgan Jackson
• Prep Time: 20 minutes
• Cook Time: 80 minutes
• Total Time: 1 hour 40 minutes
• Yield: 16 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

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Description

This recipe for sticky caramel apple cake is packed with spicy apples and topped with a decadent caramel glaze!

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Ingredients

For the cake!

• 1 cup brown sugar
• 1 cup sugar
• 1 1/2 cups canola oil
• 3 eggs
• 3 cups flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 5 Granny Smith apples, peeled, cored and sliced into 1-inch pieces (about 5 cups)
• 1 cup chopped walnuts
• 2 teaspoons vanilla extract

For the caramel glaze!

• 4 tablespoons butter
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/2 cup heavy cream

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Instructions

1. Preheat oven to 350 and butter and flour a 13×9 inch baking pan.
2. In a large mixing bowl, beat together 1 cup of brown sugar, 1 cup of white sugar and the canola oil.  Beat in the eggs one at a time.
3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg and 1/2 teaspoon of salt.  Mix the flour mixture into the sugar mixture. Stir in the apples, nuts and vanilla and spoon into the prepared pan. Bake for one hour or until a toothpick inserted into the middle of the cake comes out clean.  Cool while you prepare the glaze.
4. Melt 4 tablespoons of butter in a small pot over medium low heat.  Add 1/4 cup each of brown and white sugar along with 1/4 teaspoon of salt and stir for two minutes.
5. Turn the heat up to medium high, pour in the cream and simmer for 2 more minutes (it’s going to bubble up dramatically at the end – that’s what it’s supposed to do so don’t worry!).
6. Poke holes all over the top of the cake with a skewer or a toothpick and pour the glaze over the top.  Let it settle for a few minutes and serve!

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

Equipment We Used For This Recipe

9 x 13 Casserole

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Measuring Cup

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Cutting Board

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Mixing Bowls

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Sea Salt

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Hand Mixer

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51836.2 g208.1 mg30.7 g5 g0.1 g57.5 g2.8 g5.1 g46.7 mg

Updated (and made even more delicious!) from a previously published Framed Cooks post!