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Caramel Apple Cake

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Hands-on time 20 mins
Total time 2 hrs, 20 mins
Yield

Makes 8 to 10 servings

This cake is topped with sauteed apple slices and drizzled in a delicious Apple Brandy-Caramel Sauce

Ingredients

  • CAKE
  • 1 1/3 cups firmly packed light brown sugar
  • 3/4 cup butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon table salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk
  • Shortening
  • APPLES
  • 2 pounds McIntosh apples (about 6 apples, 6 to 7 oz. each)
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • Pinch of table salt
  • 2 tablespoons butter
  • ADDITIONAL INGREDIENT
  • Apple Brandy-Caramel Sauce

How to Make It

  1. Prepare Cake: Preheat oven to 350°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition; stir in vanilla.

  2. Whisk together flour and next 4 ingredients in a medium bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended after each addition. Spread batter in a greased (with shortening) and floured 9- x 2-inch round cake pan.

  3. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 35 to 40 minutes to prevent excessive browning, if necessary. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely (about 1 hour).

  4. Meanwhile, prepare Apples. Cut apples into 1/2-inch-thick wedges. Toss together apples, 1/2 cup brown sugar, and next 3 ingredients. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes).

  5. Arrange sautéed apples over cooled cake, and drizzle with desired amount of warm Apple Brandy-Caramel Sauce; serve with remaining sauce.