Food & Kitchen

Perfect Caramel Apple Cake

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  • 2 cups (250 g) flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup (178 ml) vegetable oil
  • 2 cups (400 g) sugar
  • 1 teaspoon vanilla
  • 3 cups (300 g) peeled chopped apples
  • 1 recipe homemade caramel sauce


  • Preheat oven to 350° F. Grease a 9-inch x 13-inch cake pan and set aside.
  • In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. Set aside.
  • In the bowl of a stand mixer (or using a hand mixer), beat together eggs and vegetable oil on medium speed until smooth, about a minute. Add sugar and vanilla and beat until incorporated, about 30 seconds. With the mixer on low, slowly add the flour mixture until just incorporated. It’s okay if there are a few bits of flour showing.
  • Remove bowl from stand mixer. Using a rubber spatula, stir in chopped apples. The batter will be very thick and there will be a lot of apples (that’s a good thing!).
  • Pour batter into the prepared baking dish and use the spatula to spread batter evenly. Bake for 35 to 40 minutes or until golden brown and a toothpick inserted in the center comes out clean or with little crumbs on it. Allow cake to cool completely in pan.
  • While cake cools, make the caramel sauce (or have it already prepared).
  • Cut cake into 2-inch by 2-inch squares and serve with a drizzle of caramel.

Caramel apple cake is best when eaten day of, but can be covered and stored at room temperature for up to three days.

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