Food & Kitchen
Perfect Caramel Apple Cake
- 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.