Apple Caramel Cake


(4 votes) 4 4

Real chunks of tart apples add fresh flavor to this sweet cake.

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  • Cake:
  • 2 C. all purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 3/4 C. vegetable oil
  • 1 1/2 C. granulated sugar
  • 3 large eggs
  • 1 1/2 tsp. vanilla extract
  • 2 tart apples, such as Granny Smith, about 8 oz. each, peeled, cored, and cut into 1/2 inch chunks (about 3 C.)
  • 1 C. chopped pecans
  • Caramel Glaze:
  • 1/2 C. butter or margarine
  • 1 C. light brown sugar, firmly packed
  • 1/4 C. milk
  • Softly whipped heavy cram (optional)

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Heat oven to 350 degrees. Grease 13x9x2 inch baking pan. In medium size bowl, stir flour, salt, baking soda, and cinnamon to mix well; set aside. In large bowl, with electric mixer at medium speed, beat oil, granulated sugar, eggs, and vanilla 3 minutes. Stir in flour mixture just until moistened; fold in apples and pecans. Spoon batter into prepared pan. Bake 50-55 minutes until wooden pick inserted in center comes out clean. Remove from oven’ set cake, in pan, on wire rack.

In 1 quart saucepan over medium high heat, bring butter, brown sugar, and milk to boil, stirring until sugar melts; boil 1 minute. Spoon half of glaze over arm cake, setting remainder aside; let cake stand 5 minutes.

Cut warm cake into 3x2 inch pieces; serve accompanied by remaining glaze and, if desired, whipped cream sprinkled with cinnamon.

Yield: 18 servings

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