This delicious Caramel Apple Cake is made with a caramelized apple filling. The perfect fall cake you will love it plain or make it extra special with a scoop of vanilla ice cream or a dusting of powdered sugar. Your new anytime cake recipe.
Apple cakes are extremely popular in Italy, and since I used to love caramel apples as a kid, rather than those horrible red candy ones! I thought adding a simple Caramilized Apple Filling to the mixture would be a great idea. And it was. It was voted one of the best fall recipes which was taste tested by a few friends and family members.
What are the ingredients
- Brown Sugar
- Cake Flour – also known as pastry flour, or make your own.
- Baking Powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Yogurt – adds moisture to the cake
How to make it
- Whisk together the flour, salt, baking powder, baking soda and cinnamon.
- In a large bowl beat together the sugars, egg and egg yolk until light and fluffy, add the yogurt and melted butter and beat together.
- Add the dry mixture to the wet ingredients and beat until smooth.
- Fold in the caramelized apples then pour into the prepared pan.
- Bake and let cool completely or eat warm. You can serve it with a scoop of vanilla ice cream or a light dusting of powdered sugar.
How to caramelize apples
In a medium pot or skillet over low heat melt the butter then add the brown sugar, water and chopped apples,
stir together and cook for a few minute over medium/high heat just to melt the sugar, then lower to medium/low and cook for another 5-10 minutes. Add the cinnamon in the last couple of minutes if desired. Stir often, apples should be tender but not mushy.
The best apples for baking
You are going to want an apple that doesn’t become mushy while baking, these are the perfect choice. Northern Spy, Jonagold, Pink Lady, Gala, Granny Smith, Honey Crisp, and Golden Delicious apples. I usually reach for Gala apples.
Or you can mix a couple together. Such as combining Honey Crisp and Granny Smith if you like a tart taste, or if you prefer sweeter than add Gala or Fuji.
Are apples good for you?
Apples are linked to a lower risk of many major diseases, including diabetes and cancer. Because of its soluble fibre content they may help to promote weight loss and gut health. It’s recommended to eat the whole apple including the skin.
Why use cake flour?
I like to use cake/pastry flour in most of my cake recipes because it makes a cake softer and more tender. You can easily make your own – for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
What makes a cake fall?
- There are a lot a reasons a cake may fall, but the most common ones are, your oven temperature is off, you can always check it with an oven thermometer to check this.
- You open the oven door too early. Never open the oven door before 25-30 minutes of baking.
- Once the batter is mixed it should be baked, letting a cake batter sit too long can cause it to fall. The baking powder or baking soda usually start acting immediately and will only last for a very short period of time, therefore if the cake batter is left to stand before baking then there is always a risk that the baking powder or soda will have expired by the time that the cake goes into the oven.
- Your baking powder or soda has expired and is no long active.
- The pan size might not be the correct size, sometimes using a bundt pan will help.
What to use for leftover caramelized apples?
Any leftovers can be used as a topping for anything from pancakes to ice cream or even a filling for crepes or I am sure they would make a delicious pie filling too, whether you use a Classic Pie Dough or a Puff Pastry Dough. Be sure to keep the leftover in an airtight container in the fridge. It will keep for about a week in the fridge.
I usually peel the apples but you definitely don’t have to. Just be sure to clean and core the apples first.
Yes you can, it will give the same texture and taste to the cake, it will be a 1 for 1 substitution.
The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 1-2 days. If left longer it should be refrigerated, covered well. It will last 4-5 days in the fridge.
The cake can also be frozen. Wrap the completely cooled cake tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer. To thaw a frozen cake, remove it from the bag or container, but leave wrapped. Let it thaw overnight in the fridge, then bring to room temperature to serve.
More Apple Desserts
When you are looking for a new cake recipe for the Fall this year, why not give this Caramel Apple Cake Recipe a try and let me know how it goes. Enjoy!
Caramel Apple Cake Recipe
- 2 medium apples (peeled, cored and chopped)
- 2 tablespoon butter
- 1/3 cup lightly packed brown sugar
- 1 tablespoon water
- 1/2-1 teaspoon ground cinnamon (if desired)
FOR THE CAKE
- 1 3/4 cups + 1 tablespoon cake/pastry flour (240 grams)
- 1 pinch salt
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1/3 cup granulated sugar
- 1/3 cup brown sugar (lightly packed)
- 1/2 cup butter melted (cooled)
- 1/2 cup vanilla yogurt (room temperature)
For room temperature remove the ingredients from the fridge 30-45 minutes before using.
- In a medium pot or skillet over low heat melt the butter then add the brown sugar, water and chopped apples, stir together and cook for about 3 minutes over medium/high heat just to melt the sugar, then lower to medium/low and cook for another 5-10 minutes. Add the cinnamon if using in the last two of minutes of cooking time. Stir often, apples should be tender but not mushy. Move to a clean bowl to cool before adding to the cake batter.
FOR THE CAKE
- Pre-heat oven to 350F (180C). Grease and flour an 8 inch cake pan.
- Whisk together the flour, salt, baking powder, baking soda and cinnamon. Set aside.
- In a large bowl beat together the sugars, egg and egg yolk until light and fluffy, about 3-4 minutes, then add the yogurt and melted butter and beat together, 1 minute.
- Add the flour mixture to the beaten egg mixture and beat until smooth, do not over beat. Gently fold in the caramelized apples then spoon into the prepared pan.Bake for approximately 30-40 minutes or until toothpick (in the cake part) comes out clean or a couple of crumbs are attached and let cool completely or eat warm. You can serve it with a scoop of vanilla ice cream or a light dusting of powdered sugar. Enjoy!
Do I include the juice from the cooked apples?
Hi Lina, it should be quite thick and some juice by the end of the cooking time and yes you should add it. Let me know how it goes. Take care!