Caramel Apple Cake
Servings Prep Time
8-10people 25min
Cook Time
45-50min
Servings Prep Time
8-10people 25min
Cook Time
45-50min
Ingredients
Cake
Carmalized Apples
Caramel Sauce
Instructions
  1. Gather ingredients. Sift flour, salt, and baking powder together and set aside. Peel, remove core and chop apples.
  2. Heat nonstick sauce pan on medium heat and melt 2 tbsp of butter, making sure not to burn.
  3. Gradually add 1/2 cup of brown sugar while stirring until sugar dissolves.
  4. Add apples and saute until apples turn brown and slightly soft after about 5 minutes. Add whipping cream to it, stir and let sauce slightly thicken. Remove from heat. Preheat oven to 350 degrees.
  5. Cream cane and brown sugars with a beater until fluffy. Add eggs one at a time while still beating. If you don’t have a mixer with a beater attached, you can just use a whisk. Mixture should be well incorporated, then add vanilla and lemon rind. Add half the flour and half the buttermilk, mix, and then repeat with remaining flour and buttermilk. Beat until creamy.
  6. Fold in caramelized apples, but don’t over fold. TIP: Too much folding will over mix.
  7. Pour batter into a greased bundt pan with removable bottom and bake for 45-50 minutes. More if needed depending on oven. TIP: You know cake is done if you poke the middle with a toothpick and it comes out clean with few to no crumbs.
  8. While your cake is baking make your caramel sauce. Melt 2 tablespoons of butter in a nonstick skillet, again, making sure not to burn. Slowly Add sugar while stirring, let sugar dissolve and add cream. Add a pinch of salt if using unsalted butter. Turn stove on medium to low heat and continue to whisk until sauce thickens. Add more cream if desired or sauce becomes to thick. IMPORTANT: Make sure sauce is not runny.
  9. Once cake is done, take out oven, poke multiple holes all over the top of the cake with a tooth pick and pour half of the caramel sauce over. Let cool for 30 minutes, remove from pan and place on dessert plate. Pour the other half of sauce on cake, sprinkle with powdered sugar and enjoy. Tip: If your cake sticks to bundt pan, use a silicon spatula to detach sides of cake from pan. Cake may also need more cooling.
Recipe Notes

If you don’t have a pan with a removable bottom then still let the cake cool 30 minutes or longer, but turn cake over on to a serving dish. Proceed to poke multiple holes as described and drizzle the top of your cake with the caramel sauce. You can also top your cake with berries and cool whip to spruce it up even more 🙂