Apple desserts are perfect for fall, so for our first baking day I knew apples would be the perfect theme. There is something so warm and comforting about an apple cake or an apple pie.
I recently saw a recipe for caramel apple cake at Finding Joy In My Kitchen that sounded so good. I was looking for a dessert to send to work with my husband and thought a caramel apple cake might work. However, the recipe used a cake mix and I knew it could easily be made without a mix.
SnoWhite posted that the recipe had come from Betty Crocker, so I decided to check out the Betty Crocker website to see if they had any other versions. They had some really yummy looking apple desserts, one of which was a different version of a caramel apple cake that made the cake from scratch.
I decided that with a few changes this recipe would work well for a dessert for my husband’s office.
My husband enjoyed this so much he ate two pieces before it ever made it to work. The rest did make it to the office and everyone loved it.
I also made a gluten free version of this for those of us that could not eat this one. It turned out really well and I have posted it on my allergy site.
Caramel Apple Cake
Caramels and apples comebined in a delicious cake..
Ingredients
Topping
- 1/4 cup butter or margarine
- 2/3 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 2 medium apples, peeled and thinly sliced
Cake
- 1 1/3 cups flour
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup milk
Instructions
- Grease an 8 inch or 9-inch square cake or pyrex pan.
For Topping:
- In a saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar. Heat to boiling; remove from heat and stir in 1/2 teaspoon cinnamon.
- Pour into pan and spread evenly.
- Arrange apple wedges over the topping mixture.
- Set pan aside.
For Cake:
- In a bowl mix together flour, baking powder, 3/4 teaspoon cinnamon and the salt and set aside.
- In another bowl beat together sugar and 1/2 cup butter on medium speed, until fluffy.
- Add eggs one at a time then add vanilla.
- Gradually add flour mixture alternately with milk, beating after each addition until smooth.
- Spread batter over apple wedges in brown sugar mixture.
- Bake at 325 for 45-50 minutes or until done.
- You can flip this cake out onto a platter to serve, but we just flipped each piece over as we served them.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 288Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 194mgCarbohydrates: 42gFiber: 1gSugar: 30gProtein: 3g
Nutritional values are approximate and aren't always accurate.
ohhhh yea!! So glad you tried it from scratch — I’ve bookmarked this one now.
New to this…Do you normally post oven temps? I ended up going to the Betty Crocker site to see what temp they were baking at….
@Courtney, I am so sorry. I do not know how I missed putting in the oven temperature. That is a slightly important detail, so yes I always do include that information and just missed it on this post. Thank you for letting me know. No one else had pointed it out and I have now updated the recipe to include the information. I hope you enjoy the cake.
This looks yummy! I made a caramel apple cake last year in a bundt pan but yours looks a lot better–and simpler 🙂
Looks great and I love how it’s an upside down cake with the caramel apple topping ! Each piece looks perfect!
LOVED this!!!! Thanks so much!