Caramel Apple Cake
Sweet, spiced, and dripping with golden indulgence, this caramel apple cake recipe is an autumn showstopper that’s equal parts cosy comfort and glossy glamour.
Ingredients
Method
1) Preheat oven to 180C/Gas 4. Generously butter and flour the bundt pan.
2) Whisk the flour, 300g of the sugar, 1 tsp of the pie spice, the baking powder, bicarbonate of soda, and salt together in a large bowl.
3) Toss the apples with the remaining 55g sugar and 1/2 tsp pie spice and set aside.
4) Whisk the eggs and oil together in another bowl. Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
5) Using a slotted spoon, scatter about 1/3 of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
6) Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
For the caramel glaze:
1) Stir the sugar, corn syrup, and 2 tbsps water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes.
2) Pull pan from the heat and carefully pour in the cream (take care it will splatter).
3) Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.
Cook's Note: We like to bake this cake the day before we serve it so the flavours and texture ripen. If you bake it a day ahead glaze with the caramel the day you plan to serve it.
This caramel apple cake recipe is a seasonal slice of scrumminess!
Looking for a cake that’s the apple of everyone’s eye? This apple and caramel cake is a celebration of autumn flavours baked in a beautifully sculpted bundt - an American cake-pan classic that first rose to fame in the 1950s thanks to its elegant, ring-shaped design. Warmly spiced, loaded with orchard-fresh apples, and finished with a caramel-pecan glaze, our caramel apple cake recipe is nothing short of sensational, and the best bit is that it’s practical to make at home!
The batter for our apple and caramel cake is a fragrant mix of plain flour, sugar, and a ground apple or pumpkin pie spice blend, lifted with baking powder and bicarbonate of soda, and balanced with a pinch of salt. Golden Delicious apples bring juicy sweetness, while eggs, vegetable oil, and sour cream make the crumb rich and tender. A hit of orange zest and juice adds citrusy brightness, and a splash of vanilla ties it all together.
But the real swoon factor to our caramel apple cake recipe? The topping - a gorgeously gooey caramel glaze made by melting sugar with golden syrup and water, whisked with double cream, vanilla, and finished with a pinch of salt. Scatter over toasted chopped pecans, and you’ve got a glossy, nutty crown worthy of any dessert table. This apple pecan cake with caramel glaze is a stunning showstopper!
Traditionally served at celebrations, bake sales, and holidays, this apple pecan cake with caramel glaze is a perfect centrepiece for holidays, get-togethers, or any chilly evening when you crave a slice of spiced sweetness. Serve our amazing apple and caramel cake with a dollop of whipped cream or a scoop of cinnamon ice cream for extra indulgence. Want to go all out? Pair it with a hot spiced cider or a nutty dessert wine for the ultimate seasonal treat.
And once you’ve mastered this caramel apple cake recipe, why not try more brilliant bakes, like a ravishing red velvet cake, a classic passion fruit pavlova, or a zingy lemon drizzle cake.
