Description
This Caramel Apple Spice Cake is a moist and flavorful dessert, perfectly blending tender chopped apples with warm spices and a luscious caramel swirl. Ideal for cozy gatherings or as a comforting treat, this cake combines classic autumn flavors with a soft, tender crumb.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Other Ingredients
- 2 cups peeled and chopped apples (about 2 large apples)
- 1/2 cup caramel sauce (store-bought or homemade)
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated sugar and brown sugar using a mixer until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix just until all ingredients are combined to avoid overmixing.
- Fold in Apples and Nuts: Gently fold the peeled and chopped apples and optional nuts into the batter, distributing them evenly without breaking down the fruit.
- Transfer Batter: Pour the batter into the prepared baking pan, spreading it out evenly with a spatula or spoon.
- Swirl Caramel: Drizzle the caramel sauce evenly over the top of the batter. Use a knife to gently swirl the caramel into the cake batter for a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 15 minutes before serving. This ensures the cake sets properly and is easier to cut.
Notes
- You can substitute the caramel sauce with homemade caramel for a more personalized flavor.
- For extra moisture, consider adding a bit of grated apple along with the chopped pieces.
- Feel free to use either walnuts or pecans or omit nuts altogether if preferred.
- Ensure not to overmix the batter once the dry ingredients are added to keep the cake tender.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
