Caramel Apple Cake

5 from 2 votes

This easy Caramel Apple Cake is moist with crunchy and cozy cinnamon oat streusel topping. Serve it warm with a good drizzle of caramel and a scoop of ice cream for one of the most delicious Fall desserts or have it by itself at room temperature for an afternoon tea or coffee time.

Course:Dessert

Cuisine:American

Prep Time 25

Cook Time 1

Resting time 30

Total Time 1 55

Servings slices

Calories414 kcal

Author Denise Browning

Cost $ 0.75 per slice

Equipment

1 mixer (hand or stand mixer)
1 oven
1 9-inch round cake pan
1 saucepan
1 Mixing bowl

Ingredients

For the Apple Cake:

1.1 cups unsalted butter room temperature. About 2 sticks plus 1 ½ tablespoon
1 cup light brown sugar
2 large eggs at room temperature
2 tablespoon honey You may use homemade golden syrup or light treacle, or even maple syrup although it has a stronger flavor
2 teaspoon pure vanilla extract you may prefer almond extract instead
½ cup whole milk or half-and-half
1 ½ cups self-rising flour sifted. SUBSTITUTE: For every cup of self-rising flour, use instead a mixture of one cup of all-purpose flour, 1½ teaspoon baking powder, and ½ teaspoon salt.
5 apples peeled and thinly sliced (For a sweeter cake, use Pink Lady, Gala, or Fuji apples. For a tart cake, use Granny Smith apples. For an apple that has both sweet and tart flavors, Honeycrisp is your best option)

For the Oat Streusel:

1 cup all-purpose flour
1 cup rolled oats
7 tablespoon unsalted butter softened or at room temp
½ cup light brown sugar
1 teaspoon ground cinnamon or apple pie spice (OPTIONAL) but recommended

For the Caramel Topping:

1 cup heavy cream NOTE: If you prefer, use store-bought caramel sauce.
¾ cup light brown sugar
1 tablespoon cornstarch

US Customary - Metric

Instructions

Preheat the oven to 350° F (180° C). Then, grease and line with parchment paper a 9-inch (23 cm) round cake pan. NOTE: Preferably, let the parchment paper overhang outside the pan to make it easy to unmold the baked cake.
Prepare the Cake: Using an electric mixer, cream the butter and brown sugar together on medium speed until pale and fluffy.
Add the eggs, one at a time, beating just until combined. Do NOT overmix! Then add the honey, vanilla, and milk, beating on low speed until smooth and creamy.
Mix in the sifted flour on low speed until just combined. Spread half of the cake batter into the prepared cake pan.
Add half of the apple slices, making a thin layer. Spread over the remaining cake batter and then top with the remaining apple slices. Reserve!
Prepare the Streusel: In a mixing bowl, combine the flour, rolled oats, butter, sugar, and spice together until they resemble big and small crumbs. TIP: Use your fingers to combine these ingredients!
Sprinkle the crumbs over the cake, pressing down lightly.
Bake until a toothpick inserted into the middle comes out clean, about 60 minutes. NOTE: It may take a bit longer than 60 minutes depending on your oven! NOTE: To prevent the top of your cake from browning too much in the oven, place a sheet of foil loosely over the top while baking.
Transfer the pan to a rack to partially cool, for about 30 minutes. Then, carefully unmold the cake and let cool completely on a wire rack. NOTE: Use the overhang paper to lift the cake and remove it from the pan.
Make the caramel: In a small saucepan, add the heavy cream, brown sugar, and cornstarch. Heat the mixture over medium-high heat, stirring constantly so the sugar dissolves and the mixture becomes bubbly and almost foamy.
Reduce the heat to medium-low (or to a simmer) and continue to stir often for about 5 minutes, or until the caramel thickens. Remove from the heat and let it cool. Stir well every time you use it!
Serve the cake: Serve it warm or cold with caramel sauce drizzled on top. If you want, serve with ice cream.

Recipe Notes

How to Store

Room Temperature: Store cake leftovers in an airtight container at room temperature for up to 2-3 days.
Fridge: Keep it in an airtight container in the fridge for up to 5 days.
Freezer: Wrap well with parchment paper and store in a freezer-friendly bag or airtight container and freeze for up to 1 month.
Reheating: You can reheat your caramel apple cake at 50% power in the microwave until warm.

Nutrition

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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