Apple Cinnamon And Caramel Cake

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The day was cold and damp, as autumn tends to be, and I was in the mood to bake something warm and comforting. I was rummaging through my pantry when I stumbled upon a few ingredients that seemed to be begging for a chance to shine together: apples, cinnamon, and caramel.

Contents

This Apple Cinnamon and Caramel Cake has become a staple in my kitchen and one of the best apple desserts among my friends and family. On a lighter note: this is also one of the best wedding cake recipes, you’ll ever try.

Recipe Ingredients:

For Cake

3 medium-sized apples, peeled, cored, and diced
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup plain Greek yogurt

For the caramel sauce:

1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt

Ingredient Notes:

Apples: When choosing apples for this cake, I prefer to use a mix of tart and sweet apples. My personal favorites are Granny Smith and Honeycrisp. However, you can experiment with other varieties such as Fuji, Golden Delicious, or Gala. Just make sure to avoid using overly ripe apples as they may become too mushy during baking.

Flour: I’ve used all-purpose flour for this recipe, but you can replace it with whole wheat flour for added fiber and nutrients, or use a gluten-free flour blend for a gluten-free alternative, or make these gluten-free desserts.

Sugar: If you prefer a less refined option, you can replace the granulated sugar with coconut sugar or raw cane sugar. Keep in mind that this may alter the final texture and color of the cake.

Yogurt: I recommend using plain Greek yogurt as it is thick, creamy, and tangy. You may substitute it with regular plain yogurt or a dairy-free alternative like almond or coconut yogurt if desired.

Tips to Make This Recipe:

Make sure your ingredients are at room temperature before starting. This will help them mix together more evenly and yield a tender crumb in the cake.
Grease and flour your cake pan well to ensure easy removal after baking.
Keep a close eye on the caramel sauce while cooking, as it can burn quickly.
You can adjust the level of cinnamon to your personal preference. Feel free to add more or less depending on your taste.
Allow the cake to cool completely before drizzling the caramel sauce on top, as this will prevent it from melting into the cake.

How to Make Apple Cinnamon and Caramel Cake:

Step 1: Caramel Sauce:

In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture turns a deep amber color. This should take about 10-15 minutes.

Caramale sauce for Apple Cinnamon and Caramel Cake

Remove the saucepan from the heat and carefully whisk in the heavy cream. The mixture will bubble up, so be cautious.

Stir in the butter, vanilla extract, and sea salt until the sauce is smooth and glossy.

Step 2: Preparation:

Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 3: Batter:

Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the diced apples until they are evenly distributed throughout the batter.

Step 4: Baking:

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Apple Cinnamon and Caramel Cake after baking

How to Serve?

Once the cake has cooled completely, transfer it to a serving plate. Drizzle the caramel sauce generously over the top of the cake, allowing it to drip down the sides. You may serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Garnish with a sprinkle of cinnamon or a few thin apple slices if desired.

Storage and Freezing Instructions:

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to store it for a longer period, you can refrigerate it for up to a week. Keep the caramel sauce separate and drizzle it over the cake just before serving.

You can also freeze the cake for up to 3 months. Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil, before placing it in the freezer. Thaw the cake overnight in the refrigerator before serving.

Alternative Recipes You Can Try:

Frequently Asked Questions:

Can I use a different fruit in place of apples?

Yes, you can experiment with other fruits like pears, peaches, or plums. Just make sure they are firm enough to hold their shape during baking.

Can I make this recipe vegan?

Yes, you can use vegan butter, egg substitutes, and dairy-free yogurt to create a vegan version of this cake. Also, replace the heavy cream in the caramel sauce with a plant-based alternative.

Can I use store-bought caramel sauce instead of making my own?

Yes, you can use a store-bought caramel sauce if you prefer. Just be aware that it may have a different flavor and consistency compared to homemade caramel sauce.

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