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Caramel Apple Cake


This delicious cake full of apples is topped with a caramel topping that is to die for! It sets up and is such a fun topping for a cake. My grandma's recipe is double this one and makes a 9x13-inch cake, so you could do that as well. Served with a scoop of ice cream, it's a dessert that is sure to please everyone!


 

Caramel Apple Cake

One 8x8-inch cake


CAKE:

1 cup sugar

1/2 cup oil

1 egg, beaten

1 teaspoon vanilla

1 tablespoon lemon juice

1 1/2 cups gluten free 1:1 flour (Bob's Red Mill 1:1 worked great)

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups peeled, cored, and chopped apples

1/2 cup chopped pecans, optional


TOPPING:

1/2 cup brown sugar

1/4 cup butter (4 tablespoons)

2 tablespoons milk


In a mixing bowl, beat together sugar, oil, egg, vanilla and lemon juice. Add dry ingredients and mix well. Stir in apples and nuts. Pour into a greased 8x8-inch cake pan. Bake at 350° F for 40-45 minutes or until done. For topping, combine brown sugar, butter, and milk in a saucepan. Bring to a rapid boil for 2 1/2 minutes. Immediately pour over the cake. Allow caramel to set, then slice and serve.


 

I'm always in the mood for caramel anything, so this was the perfect topping for this cake. Of course, I was very happy to lick the spoon at the end. This cake batter was funny because it was very thick and stiff, but the apples add in so much moisture. Don't be frustrated when stirring them in. As your stir, the batter gets easier to work with. Nuts are optional, but I think they added some great flavor that goes well with all the sweetness going on.


This cake would be delicious on it's own, but is also incredible with a scoop of ice cream or some whipped cream. The top cracks as you cut and eat it. It's legit caramel on top!


We will definitely be making this cake again! Especially in the fall. Enjoy!




Recipe Source: Recipe from my Grandma Carol Preece

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