Can I use any kind of apples?

Technically yes, but I like to go for firm, tart apples like Granny Smiths to balance out the sweetness of the caramel.

Can this cake be made ahead?

Yep! Make it a day ahead, including the caramel glaze. Once it has cooled, cover it and refrigerate. Let it come to room temperature before serving so you get that lovely tender texture.

Can I leave out the walnuts?

You can! Or you can swap them out for a different nut that you like better (hello, pecans!)

Can I use prepared caramel sauce if I don't want to make my own?

You can...heat it up in the microwave so that it is as liquid as possible before pouring it over the cake.

Do I have to peel the apples?

I recommend it! Peeled apples blend right into the tender cake, while the skins can stay a little chewy.

Why is my batter so thick?

That’s exactly how it should be! This batter is thick and packed with apples. Use a sturdy spoon or spatula to fold them in, then spread the batter evenly in your baking pan.

Have a question that I didn't cover?

Pop your question in the comments section below and I will answer pronto!

Caramel Apple Cake with Homemade Glaze

Caramel Apple Cake

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5 from 5 reviews

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

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cooling Time: 1 hour
Cook Time: 65 minutes
Total Time: 2 hours 25 minutes
Yield: 16 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

For the cake

1 cup packed light brown sugar
1 cup granulated sugar
1 1/2 cups canola oil
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
5 Granny Smith apples, peeled, cored and chopped into roughly 1-inch pieces (about 5 cups)
1 cup chopped walnuts (optional)
2 teaspoons vanilla extract

For the caramel glaze

4 tablespoons butter
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup heavy cream

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Instructions

1. Preheat your oven to 350°F. Butter and flour a 9×13-inch baking pan.
2. In a large mixing bowl, beat together the brown sugar, granulated sugar and canola oil. Beat in the eggs one at a time.
3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. Mix the dry ingredients into the sugar mixture just until combined.
4. Fold in the apples, walnuts (if using) and vanilla. The batter will be thick and packed with apples. Spoon it into the prepared pan and spread evenly.
5. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Set the cake aside while you prepare the glaze.
6. Melt the butter in a roomy saucepan over medium-low heat. Add the brown sugar, granulated sugar and salt for the glaze. Cook, stirring, for 2 minutes.
7. Slowly stir in the heavy cream, then increase the heat as needed to bring the glaze to a simmer. Simmer for 2 minutes, stirring frequently. The glaze will bubble up.
8. Poke holes all over the top of the warm cake with a skewer or toothpick. Slowly pour the warm glaze evenly over the cake. Let cool for about 1 hour before slicing and serving.

Notes

- Apples: We love Granny Smith apples for this recipe because they are firm and tart and work really well with all the sweet ingredients, but if you have another favorite apple, it will be just fine.

- Cream: Make sure you use heavy cream for the caramel sauce – you need that depth and thickness to make the caramel sauce all it needs to be.

- Oil: We like canola oil for this recipe, but vegetable oil works too.

- Spices: Those spices trying to sneak out of the picture up there are cinnamon and nutmeg, which are so important for that lovely fall flavor we are after.

Find it online: https://www.framedcooks.com/sticky-caramel-apple-cake/