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Super Moist Caramel Apple Cake

A delightful blend of sweet, tart apples and rich caramel, this cake features a soft, fluffy texture perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 3 cups 3 cups fresh crisp tart apples, peeled, cored, and diced Opt for crisp, tart apples like Granny Smith or Honeycrisp.
  • 1 cup 1 cup buttermilk (or milk with 1 tsp lemon juice/vinegar as a substitute)
  • 2 large 2 large eggs
  • 1 tsp 1 tsp vanilla extract Adds extra sweetness.
  • 2.5 cups 2 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 tsp 1 tsp baking powder
  • 0.5 tsp ½ tsp baking soda
  • 1 tsp 1 tsp ground cinnamon Plus extra for tossing apples.
  • 0.5 tsp ½ tsp ground nutmeg
  • 0.5 tsp ½ tsp salt
  • 1 cup 1 cup unsalted butter, softened (or coconut oil for dairy-free) Crucial for moisture.
  • 1.25 cups 1 ¼ cups packed brown sugar
  • 0.5 cup ½ cup caramel sauce (plus extra for drizzling)

Method
 

Preparation
  1. Peel, core, and dice the apples into small pieces. Toss them in a bowl with a pinch of cinnamon to enhance their flavor.
  2. In a large bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.
  3. In a mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy.
  4. Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the sifted dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
  6. Carefully fold in the diced apples and swirl in the caramel sauce.
Baking
  1. Pour the batter into a greased cake pan and bake in a preheated oven at 350°F (175°C) for 45-50 minutes.
  2. Check for doneness with a toothpick; it should come out clean when inserted into the center. Allow to cool before slicing.

Notes

This cake can be garnished with extra caramel drizzle, served with whipped cream or vanilla ice cream, and topped with chopped nuts for added crunch. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.