This Caramel Apple Cake is the perfect fall treat—soft, moist vanilla brown sugar cake filled with tart cinnamon apples and topped with a salted caramel drizzle.
It’s simple to make, full of warm flavors, and versatile enough for dessert, breakfast, or brunch.
If you’re a fan of caramel and apples, this cake is a must-try!
Ingredients
For the cake batter:
- 1 ¼ cups (180g) all-purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup (56g) unsalted butter, softened
- ⅔ cup (145g) packed dark brown sugar
- 1 tsp pure vanilla extract
- 2 large eggs
- ⅔ cup (160ml) full-fat plain yogurt
- 3 cups (300g) chopped tart apples (from about 3 medium, cored and peeled, cut into small ½-inch cubes), divided
- ½ tsp ground cinnamon
For the topping:
- 1 ½ tbsp granulated sugar
- ¼ tsp ground cinnamon
- Salted caramel sauce for drizzling (homemade or store-bought)
Instructions
Step 1: Preheat the oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on each side.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Step 3: In another medium bowl, beat the softened butter, brown sugar, and vanilla extract with an electric hand mixer on medium-high speed for 2 minutes until smooth and fluffy.
Step 4: Add the eggs one at a time to the butter mixture, blending well after each addition.
Scrape down the sides and bottom of the bowl as needed until the mixture is creamy.
Step 5: Add half of the flour mixture to the wet ingredients and mix on low speed until just combined.
Mix in the yogurt, then add the remaining flour mixture and fold until a few streaks of flour remain.
Step 6: Toss 2 cups of chopped apples with the ground cinnamon. Fold the cinnamon-coated apples into the batter.
Spread the batter evenly into the prepared baking pan.
Scatter the remaining 1 cup of apples over the top and drizzle about 2 tbsp of caramel sauce over them.
Step 7: For the topping, blend the granulated sugar and ground cinnamon together and sprinkle over the top of the batter.
Bake for 35-45 minutes or until a skewer inserted into the center comes out clean.
Step 8: Let the cake cool on a wire rack for at least 1 hour. Drizzle more caramel sauce over the top before serving.
Frequently Asked Questions (FAQs)
1. Can I make this caramel apple cake with oil?
Butter is essential for this recipe to create a thicker batter that suspends the apple pieces. Oil would make the batter too fluid.
2. What type of apples can I use in caramel apple cake?
Firm apples like Honey Crisp or Fuji work well, but tart varieties like Granny Smith provide the best flavor.
3. Can I freeze caramel apple cake?
Freezing is not recommended due to the high moisture content of the apples, which may make the cake too soft when thawed. It keeps well in the fridge, and you can warm slices in the microwave.
4. How do I serve caramel apple cake?
This cake is perfect on its own or with a scoop of vanilla ice cream. Warm it up slightly for the best flavor.
5. Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works well and saves time. However, homemade caramel adds a richer flavor.
Caramel Apple Cake
Ingredients
For the cake batter:
- 1 ¼ cup all-purpose flour about 180g
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup unsalted butter, softened about 56g
- ⅔ cup packed dark brown sugar about 145g
- 1 tsp pure vanilla extract
- 2 large eggs
- ⅔ cup full-fat plain yogurt about 160ml
- 3 cup chopped tart apples about 300g (from about 3 medium, cored and peeled, cut into small ½-inch cubes), divided
- ½ tsp ground cinnamon
For the topping:
- 1 ½ tbsp granulated sugar
- ¼ tsp ground cinnamon
- Salted caramel sauce for drizzling homemade or store-bought
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on each side.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In another medium bowl, beat the softened butter, brown sugar, and vanilla extract with an electric hand mixer on medium-high speed for 2 minutes until smooth and fluffy.
- Add the eggs one at a time to the butter mixture, blending well after each addition. Scrape down the sides and bottom of the bowl as needed until the mixture is creamy.
- Add half of the flour mixture to the wet ingredients and mix on low speed until just combined. Mix in the yogurt, then add the remaining flour mixture and fold until a few streaks of flour remain.
- Toss 2 cups of chopped apples with the ground cinnamon. Fold the cinnamon-coated apples into the batter.
- Spread the batter evenly into the prepared baking pan. Scatter the remaining 1 cup of apples over the top and drizzle about 2 tbsp of caramel sauce over them.
- For the topping, blend the granulated sugar and ground cinnamon together and sprinkle over the top of the batter.
- Bake for 35-45 minutes or until a skewer inserted into the center comes out clean.
- Let the cake cool on a wire rack for at least 1 hour. Drizzle more caramel sauce over the top before serving.
