Instead of a recipe from my cookbook collection today, today we have a recipe from my mom. Some of my favorite recipes and recipe ideas come from my mom and I love sharing them with you.
This is apple cake with caramel sauce is of those old fashioned desserts that is simple, yet delicious. This contains basic ingredients. Ingredients that we all have on hand.
That is one of the things I love about older recipes. They are usually easy recipes containing everyday ingredients. They are not fancy, but are delicious.
I think I have adapted this some from the version my mom makes, but it is the same basic recipe my mom has made for years.
I am sharing the regular version here today that is full of nuts and regular flour because that is how my mom makes it, but for the gluten free version be sure to see what I shared in my allergy section. This is so moist, it worked great gluten free as well. If you are gluten free, the gluten free version is a must try.
Mom's Apple Cake with Caramel Sauce
My mom's apple cake with caramel sauce is an old fashioned cake that is moist and delicious.
Ingredients
Cake
- 1/2 cup butter
- 3/4 cup sugar
- 1 egg
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg ( I will admit several in my family do not like nutmeg so I leave it out)
- 1/2 teaspoon cinnamon
- 2 cups chopped and peeled apples, granny smith, jonathan, or another baking apple work best
- 1/2 cup chopped walnuts
Caramel Sauce
- 1/2 cup brown sugar
- 2 tablespoons cornstarch
- 1/2 cup corn syrup
- 1/4 cup evaporated milk
- 1/4 cup butter
- 1/4 teaspoon salt
- 1 egg
Instructions
For Cake:
- In a bowl combine butter and sugar. Add in egg and combine well.
- Stir in flour, baking soda, nutmeg, and cinnamon and mix well.
- Stir in apples and walnuts.
- Spread into a greased 8 inch square pan.
- Bake at 350 for 30-34 minutes or until toothpick inserted in the center comes out clean.
For the Caramel Sauce:
- In a pan combine brown sugar and cornstarch.
- Add remaining ingredients and cook on medium low, stirring constantly, until thickened. This will take about 3 minutes.
- Pour warm caramel sauce over warm cake.
- Let sit for at least 30 minutes before serving.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 451Total Fat: 22gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 84mgSodium: 289mgCarbohydrates: 63gFiber: 2gSugar: 48gProtein: 5g
Nutritional values are approximate and aren't always accurate.
I’m in the middle of making this cake and I have a question about the caramel sauce. I’ve made plenty of caramel sauce before but have never seen one that calls for an egg. I’ve decided to leave it out. Is there really an egg in the caramel sauce or is it a typo?
Yes it does. It is based on an old caramel sauce recipe which I know is different than most caramel sauce recipes. It gives it a little different texture and creaminess. But since the rest of the ingredients are pretty basic for a caramel sauce I am guessing that it will turn out fine. I would love to know how it works without the egg though.
Turned out great because, you know, caramel…. I also substiuted pecans for the walnuts (because that’s what I had). And in the caramel sauce I added a bit of vanilla and substituted maple syrup for the corn syrup. It’s pretty darned tasty. Thanks for the recipe. Next time I’ll try it with the egg.
I am glad you enjoyed it! And I am glad to know that the maple syrup worked. I only have a few recipes I use corn syrup in and this is one of them. I will have to try it with maple syrup next time.