Caramel Apple Cake Recipe


Caramel Apple Cake Recipe|This Is Why I’m Full

This Caramel Apple Cake Recipe is a dangerous recipe for me to make. I don’t know if it’s because it looks like a giant doughnut or that it’s so easy to eat, just slice a piece off and walk around like it’s a piece of bread… With icing… My mother used to make this all the time when I was growing up and maybe that’s where I got the habit of grabbing a piece and running out the door from. Because if she caught me, well… It’s not like she would just make an entire cake like she did with the cookies this takes too long to bake and cool and make frosting for.

I can tell you this though, it is well worth the time and effort if you like cake, or caramel, or apple, or desserts in general. I just wish I could figure out a way to put some cream cheese in this and really kick it up a notch.

Let us know what you think Caramel Apple Cake Recipe and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Caramel Apple Cake Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1-1/2 cups canola oil
  • 1-1/2 cups sugar
  • ½ cup packed brown sugar
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons ground Tone’s Ground Cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 3-1/2 cups diced peeled apples
  • 1 cup chopped
  • walnuts
  • 2 teaspoons vanilla extract
  • ½ cup packed brown sugar
  • ⅓ cup half-and-half cream
  • ¼ cup butter, cubed
  • Dash salt
  • 1 cup confectioners’ sugar
  • Chopped walnuts, optional
  1. In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  3. In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners’ sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired. Yield: 16 servings.

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