A deliciously moist and delicately flavored cake made with fresh grated apples and walnuts (totally optional). An easy caramel sauce is the finishing touch. This Apple Cake with Caramel Sauce is a wonderful treat for the fall season!
Did you go apple-picking this season? It can be quite the adventure! From finding a parking spot, battling the crowds, waving off the bees, and trying not to slip on a fallen apple – it’s a miracle if you get out alive! But we love the hunt don’t we? There is something so rewarding when we get out to the orchard and pick our own apples, sampling as we stroll, and dreaming up what we’ll make with them when we get home! For me…it had to be an apple cake!
Have you ever tried to research the best apple for baking? It seems like absolutely everyone has an opinion about it. The varying information out there leads me to believe that YOUR favourite is the best apple for baking. I’m somewhat partial to Honeycrisp apples but Granny Smith, Royal Gala or McIntosh are other great choices for this apple cake recipe.
Of course (insert your favourite apple here) would work just as well!
You do remember me telling you I’m a people-pleaser right?
When I was a kid, and by that I mean, even now as an adult, I’ve never been a fan of chunks of fruit in two things – (1) cake and (2) yogurt. Fruit at the bottom yogurt? Pass. Carrot cake with chunks of pineapple? Not my fav. It’s a texture thing and I’m sure there’s a therapist reading this analyzing what it really means. I do understand and appreciate the moisture and flavor fruit adds so you’ll notice in this recipe (and in many others), I grate the apple. By doing this, the tiny shreds of apple disperse evenly through the batter and there is no interruption of delicious cake by a cold mushy chunk of fruit. I cannot be the only one who feels this way, right?
Are those crickets?
One of the unexpected benefits that has come from blogging is increased confidence in the kitchen. If you’ve read a little bit about me, you know I am no expert. I’m just a girl who enjoys spending time in the kitchen wanting to share my adventures with you. Anyone else get a little Notting Hill sentimental there? What I’m saying is – don’t be afraid to experiment! 11 times out of 10, it is almost always still edible. Because when hunger strikes, standards drop right? Oh stop, you know exactly what I’m talking about.
Trust me on that as I choose to be most adventurous when company’s coming and I decide to try something I’ve never done before. #Classic Teta Lizza move!
So while grated vs chopped apple is not exactly mind-blowing, you see where I’m going I hope. Small adjustments can make the difference between an “ok” cake or the perfect cake for you.
In addition to the grated apple – aromatic cinnamon spice, brown sugar and a warm caramel sauce make this a perfect dessert for the fall season. The caramel sauce is totally optional but…why the heck not? Grab a fork. Dig in!
enjoy | liz | xo
- 1 1/3 cups unsalted butter, softened to room temperature
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 3 cups of grated apple (peel and core removed), squeezed to remove juices
- 1 cup chopped nuts (pecans or walnuts work best) (optional)
- 1 cup light-brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup evaporated milk
- 1 tsp vanilla extract
- pinch of salt
- Preheat oven to 350°F. Coat a 10-12" cake pan with butter and set aside.
- In a medium bowl, sift together flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine softened butter, sugars, vanilla and eggs; mix on high speed until lemon yellow. Reduce mixer to low speed and gradually add in dry ingredients. Mix until just incorporated. Add grated apples and nuts (if desired) and gently mix to combine.
- Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 55 to 60 minutes.
- Remove from oven, and cool slightly on a wire rack.
- Tap cake pan on solid surface to loosen cake and carefully invert cake onto rack. Turn cake right-side up to allow to cool completely.
- Serve drizzled with caramel sauce (if desired).
- In a small saucepan over medium heat, combine ingredients. Cook, stirring, until thickened to desired consistency.
- Drizzle over cooled cake or upon serving.