There’s something incredibly comforting about a warm, tender apple cake coated in silky salted caramel. I love how the spices, apples, and buttery caramel come together to create a dessert that feels both rustic and indulgent. It’s the kind of sweet treat I turn to when I want something cozy, simple, and irresistibly delicious.
Why You’ll Love This Recipe
I love this recipe because it’s easy to prepare, packed with warm fall flavors, and finishes with a homemade caramel that makes every slice unforgettable. The apples keep the cake moist, the spices add depth, and the caramel takes it all to the next level. It’s a great dessert for gatherings, holidays, or any night I want to enjoy something special without extra fuss.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Apple Cake:
2 ¼ cups all-purpose flour
¾ cup sugar
¾ cup packed brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
¾ cup oil (canola, vegetable, olive, or avocado)
3 large eggs
2 teaspoons vanilla extract
2 to 3 large apples, peeled and cut into ½-inch pieces (about 2 ½ cups)
¾ cup chopped walnuts (optional)
For the Salted Caramel Sauce:
1 cup packed brown sugar
½ cup heavy cream
3 tablespoons butter
1 teaspoon vanilla extract
½ teaspoon salt
For Serving:
Vanilla ice cream or whipped cream (optional)
Directions
Preheat the oven to 350°F (175°C) and grease and flour a 9 × 13-inch baking pan.
In a large bowl, mix together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the oil, eggs, and vanilla. Mix with an electric mixer for 1–2 minutes until the batter becomes smooth.
Fold in the chopped apples and walnuts by hand.
Pour the batter into the prepared pan and spread it evenly.
Bake for 38–45 minutes, or until the top springs back when lightly pressed and a toothpick comes out clean.
While the cake bakes, make the caramel: combine the brown sugar, heavy cream, and butter in a saucepan. Cook over medium heat for 5–7 minutes, stirring constantly until smooth. Stir in the vanilla and salt.
While the cake is still warm, poke small holes on top using a skewer or fork.
Drizzle half of the warm caramel over the cake and let it soak in. After a few minutes, drizzle the remaining caramel on top.
Serve warm with ice cream or whipped cream if desired.
Servings And Timing
This recipe makes about 16 servings.
Prep time: about 15 minutes
Baking time: 38–45 minutes
Total time: roughly 1 hour
Variations
I like to use a mix of apples for more flavor — Honeycrisp for sweetness and Granny Smith for tartness.
I sometimes skip the walnuts if I want a softer, nut-free cake.
For a richer flavor, I occasionally replace a few tablespoons of oil with melted butter.
A sprinkle of cinnamon on top of the caramel gives a warm, aromatic finish.
If I want extra caramel flavor, I drizzle an additional small batch of caramel right before serving.
Storage/Reheating
I store the cooled cake in an airtight container in the refrigerator for up to 3 days.
If I plan ahead, I keep the caramel separate and drizzle it only when serving to maintain the best texture.
To reheat, I warm individual slices in the microwave for 10–15 seconds or heat the whole pan in a 300°F oven for about 10 minutes.
FAQs
How do I know when the cake is finished baking?
The center should spring back when lightly pressed and a toothpick should come out clean or with a few moist crumbs.
Do I need to peel the apples?
I prefer peeling them because it keeps the cake soft and consistent in texture.
Can I make this cake ahead of time?
Yes, I bake it a day in advance and add the caramel right before serving for the best result.
Can I use a different type of pan?
I stick to a 9 × 13-inch pan for even baking, but a similar-size pan works if the depth is the same.
What apples work best for this cake?
Firm apples like Honeycrisp, Pink Lady, Braeburn, or Granny Smith hold their shape and provide great flavor.
Conclusion
This apple cake with salted caramel is one of my favorite cozy desserts to bake. The warm spices, soft apples, and rich caramel come together beautifully in every bite. Whether I’m serving guests or treating myself, this cake brings a sense of comfort and homemade goodness that I always look forward to.
A warm, spiced apple cake swirled with soft apple pieces and topped with a silky salted caramel sauce — cozy, comforting, and perfect for fall or anytime you want a rustic, indulgent dessert.
Total Time:1 hour
Yield:16 servings
Ingredients
2 ¼ cups all-purpose flour
¾ cup granulated sugar
¾ cup packed brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
¾ cup oil (canola, vegetable, olive, or avocado)
3 large eggs
2 teaspoons vanilla extract
2–3 large apples, peeled and cut into ½-inch pieces (about 2 ½ cups)
¾ cup chopped walnuts (optional)
For the Salted Caramel Sauce:
1 cup packed brown sugar
½ cup heavy cream
3 tablespoons butter
1 teaspoon vanilla extract
½ teaspoon salt
Optional for Serving:
Vanilla ice cream or whipped cream
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9 × 13-inch baking pan.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add oil, eggs, and vanilla; mix with an electric mixer for 1–2 minutes until batter is smooth.
Fold in the chopped apples and walnuts (if using) by hand until evenly distributed.
Pour the batter into the prepared pan and spread evenly.
Bake for 38–45 minutes, or until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the caramel: in a saucepan over medium heat, combine brown sugar, heavy cream, and butter. Stir constantly for 5–7 minutes until smooth and caramel-like. Remove from heat and stir in vanilla extract and salt.
When the cake is still warm, poke small holes on top using a skewer or fork.
Drizzle about half of the warm caramel sauce over the cake, allowing it to soak in. After a few minutes, drizzle the remaining caramel over the top.
Allow the cake to cool slightly. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
Use a mix of apple varieties (e.g. Honeycrisp + Granny Smith) for a balance of sweetness and tartness.
Skip the walnuts if you want a nut‑free version or prefer a softer cake texture.
For a richer cake, replace a few tablespoons of oil with melted butter.
Sprinkle a pinch of extra cinnamon or a dash of sea salt on top of the caramel for added flavor depth.
For extra caramel flavor, warm and drizzle additional caramel just before serving.
If not serving immediately, store cooled cake and caramel separately; add caramel when ready to serve to maintain texture.
