Fresh Apple Cake With Caramel Icing
While apple cake with icing inspires thoughts of changing leaves and a cozy scarf, the aroma of apples and spices wafting through the house is enough to make anyone’s mouth water any time of year. Here’s my family’s favorite take on this classic dessert.
This caramel apple cake is one of my favorite desserts. It is a quintessential flavor of fall that will transport you to that season the minute you take a bite. While I like other versions of apple spice cake with cream cheese frosting, this one has caramel frosting that creates a combo that screams harvest festival or county fair. It’s like a stroll down a midway of carnival rides with a steaming cup of apple cider in hand.
Any time of year, we love to change it up when it comes to sweet-tooth satisfying treats. It doesn’t have to be autumn to enjoy this moist cake studded with apple chunks, earthy nuts and spices.
Watching calories? This cake has such a rich flavor that you could even skip the frosting for a dusting of powdered sugar. While I am not calling this cake health food, you can lighten it up that way. You’ll get the fiber and vitamin-C boost from the apples with a little less sugar overall.
What to serve with fresh apple cake with caramel glaze
This spiced apple cake makes a yummy sweet breakfast treat all by itself and pairs well with coffee and tea. You might even add a dollop of fluffy whipped cream.
As for which meals it would be best to serve as a dessert, my mind again goes to foods we often link to fall – Sweet & Savory Pumpkin Chili or The Best Classic Beef Chili Recipe. This cake is such a classic, it also would go well with a meat-and-potatoes meal like my pot roast.
If you want to jazz it up even more, serve it with vanilla ice cream and candied pecans or walnuts on the side.
Ingredients needed to make this apple cake recipe
Gather these ingredients to prepare and bake this delicious apple cake with brown sugar glaze.
- Flour, Baking Soda & Salt: This trio works together to give the cake its structure and slightly impact its flavor and texture.
- Cinnamon & Nutmeg: These spices bring a sweet, woodsy and nutty flavor that works well with the apples, not to mention a lovely aroma.
- Sugars: You will need white granulated sugar and brown sugar for both the cake and the glaze.
- Vegetable Oil: The oil makes the cake moist, enhances flavors, creates a tender texture and helps keep the cake fresher longer than using butter.
- Eggs: Three eggs work with the dry ingredients to give the cake structure and rich flavor.
- Vanilla: This extract adds subtle sweetness and aroma that complement the apples and spices.
- Apples: Your pick! While I suggest several of the best apple options in the FAQs below, Granny Smith apples have never let me down for this cake!
- Nuts: Walnuts or pecans work beautifully in this cake. Just pick your preference.
- Butter & Heavy Cream: These two ingredients make your caramel sauce lusciously smooth and rich.
Kitchen Equipment Needed:
- 9 x 13 pan or baking dish
- Mixing bowls
- Small saucepan
Frequently asked questions about fresh apple cake with brown sugar glaze
Whenever I make this apple cake, people tend to ask the same types of questions, so I’ve included them with answers below. Let me know if I’ve not covered something! Drop the question in the comments, and I will respond as soon as I can.
What kind of apples are best for baking cakes?
The two things you need most for a great baking apple are firmness and acidity. The firmness keeps them from getting too mushy and the acidity reacts with the baking soda to give the cake some lift. Granny Smith and Pink Lady apples are a go-to for a lot of folks for those reasons.
Other great choices are Honeycrisp, Jonagold, Winesap, Braeburn, Cortland and Fuji apples.
Save the McIntosh, Red Delicious and Gala apples just for eating. These apples are softer and do not hold up to heat very well.
How long does apple cake last unrefrigerated?
You can store apple cake at room temperature in an airtight container for 2-3 days. In the refrigerator, it can stay fresh and most up to a week.
Can you freeze apple cakes?
Yes. I recommend freezing the cake layer only, then whip up the caramel sauce frosting after you take it out of the freezer to thaw. Wrap it tightly in plastic wrap and then add a layer of aluminum foil for good measure. When stored in an airtight container or freezer bag, the apple cake will stay fresh in your freezer for three to four months.
More Grandma-Approved Recipes to Try
If you liked this recipe for fresh apple cake with icing made of brown sugar glaze, take a look at some of these other yummy recipes:
- Caramel Apple Bundt Cake
- Homemade Carrot Cake Recipe
- Apple Pizza Recipe
- Baked Apple Slices
- Traditional Hot Wassail Drink Recipe
Do you plan on making this caramel apple cake anytime soon? I’d love to hear what you think of it! Be sure to come back and leave a note in the comments below.
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Fresh Apple Cake with Caramel Glaze
While apple cake with icing inspires thoughts of changing leaves and a cozy scarf, the aroma of apples and spices wafting through the house is enough to make anyone’s mouth water any time of year. Here’s my family’s favorite take on this classic dessert.
Ingredients
Cake Ingredients:
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cups vegetable oil
- 1 1/2 cups granulated sugar
- 3/4 cup brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 4–6 apples (peeled, diced or shredded)
- 1 cup walnuts or pecans, chopped
Caramel Glaze:
- 3 tablespoons butter
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 3 tablespoons heavy cream
Instructions
- Preheat oven to 375 degrees. Grease and flour a 13×9 baking pan.
- In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Set aside.
- In another large bowl, add and stir the dry ingredients – flour, salt, baking soda, cinnamon and nutmeg. Add the flour mixture to the wet ingredients just until incorporated. Fold in the apples and nuts.
- Pour the cake batter into the prepared baking pan. Bake for 40-45 minutes. Do the toothpick test by inserting it in the center of the cake to ensure it’s baked through.
- For the glaze: Add all glaze ingredients in a small saucepan and bring to a boil. Mix continuously for 1 minute. Pour over cooled cake.
Notes
- You can store apple cake at room temperature in an airtight container for 2-3 days. In the refrigerator, it can stay fresh and most up to a week.
- Apples to use: Granny Smith and Pink Lady apples are a go-to. Other great choices are Honeycrisp, Jonagold, Winesap, Braeburn, Cortland and Fuji apples. Save the McIntosh, Red Delicious and Gala apples just for eating. These apples are softer and do not hold up to heat very well.
