I adore apple season. I almost exclusively eat apples in the fall when they’re at their very best. I combined my favorite apple cake recipe with my favorite caramel frosting and drizzle (you might recognize it from my Bananas Foster Cake) for the most magical fall cake. It tastes even more magical than it looks!
You really do want to make this cake when you have really good, juicy apples because it’s quite a stiff batter before you add the apples. It’s really fun to watch what happens in the mixer when you add the apples: the juices are released as it mixes and voila, suddenly it’s cake batter. Just like magic!
I finally restocked my Nielsen-Massey Vanilla Extract and wow does it make a difference in baking. Fun fact: Nielsen-Massey Pure Vanillas use premium, hand-selected beans and a cold extraction process that preserves vanilla’s 300+ flavor compounds. It’s no wonder that it’s been a pantry staple for more than a century! My only question is: when is Nielsen-Massey going to start making vanilla-scented candles? The smell is just as amazing as the taste.
I make a quick brown sugar sauce while the cake is in the oven. This makes more than you need for the cake, but trust me, leftover caramel sauce is never a bad thing! You’ll use the caramel sauce both in the frosting as well as drizzle on top.
This cake would be the ultimate fall dinner party dessert or, dare, I say, a fantastic Thanksgiving dessert! It stays fresh and delicious for days but if you’re making this cake ahead of time, save the apple garnish on top for right before serving.
Want another apple recipe? Check out my Apple Season Salad!
P.S. I’m embarrassed to tell you that I meant to take photos of the cake sliced but I completely forgot and, well, we gobbled up this cake *shockingly* fast. I promise I’ll get some slice shots the next time I make this!
Caramel Apple Layer Cake
2 1/3 cups all-purpose flour
1 2/3 cups sugar
2 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
1/2 cup unsalted butter, softened
2 large eggs
3 apples (I always use Honeycrisp)
1/2 tsp Nielsen-Massey Pure Vanilla Extract
1 cup pecans, chopped and toasted
Caramel frosting, recipe follows
Caramel sauce, recipe follows
- Preheat oven to 325 degrees. Grease and flour two 8″ round cake pans.
- Whisk together flour, sugar, baking soda, salt and cinnamon in stand mixer.
- Add softened butter and eggs and mix well.
- Peel, slice, and chop apples into cubes. You need four cups of chopped apple.
- Add chopped apples and mix on the lowest setting until apples release some of their moisture and turn the mixture into a batter. Mix in vanilla extract and toasted pecans.
- Pour into prepared pans. Bake for 35-40 minutes, or until cake springs back when touched. Cool for fifteen minutes, then carefully remove from pans and cool completely.
- Frost with caramel frosting, top with a few more apple slices, and drizzle caramel sauce on top.
1/2 cup unsalted butter
1 1/4 cups brown sugar
1 tsp cinnamon
2 Tbsp heavy cream
1/2 tsp Neilsen-Massey vanilla
- Melt 1 stick of butter in a sauce pan over medium heat.
- Add dark brown sugar, cinnamon, and heavy cream. Cook until sugar has dissolved, then turn up the heat and cook for another couple of minutes to thicken the sauce. Remove from heat and add vanilla.
- Pour into a heat-proof bowl and allow to cool.
For the caramel frosting:
3 cups powdered sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup caramel sauce, cooled
1.5 Tbsp milk
- Cream together powdered sugar and softened butter with an electric mixer.
- Slowly incorporate caramel sauce and milk. Beat until smooth.
- Add additional milk or powdered sugar if needed for desired consistency.
Watch me make it:
@therosetable#fyp #baking #appleseason #applerecipes #applecake #tiktokfoodie #fallbaking♬ Once Upon a Dream – Invadable Harmony
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