Caramel Apple Cake is an easy fall dessert with a tender cinnamon-spiced crumb, fresh apple pieces, and a buttery brown sugar caramel glaze. It bakes in a simple 9×13-inch pan, so there is no layering or decorating. Each slice is soft, warmly spiced, and finished with glossy caramel for a crowd-friendly dessert that fits apple season perfectly.
Table of Contents
Table of Contents
A Moist Fall Cake Made for Sharing
- Easy 9×13 format: No cake layers, piping, or special pan.
- Real apple flavor: Small pieces of firm apple bake tender without disappearing.
- Soft, spiced crumb: Oil and sour cream keep the cake moist while cinnamon and nutmeg add warmth.
- Caramel finish: A quick brown sugar glaze gives every slice classic caramel-apple flavor.
Fresh Apples + Pantry Staples
- Apples: Granny Smith, Honeycrisp, or a mix stay flavorful and hold their shape.
- All-purpose flour: Gives the cake enough structure for the apple pieces.
- Brown and granulated sugar: Add sweetness, moisture, and deeper caramel notes.
- Eggs, oil, and sour cream: Create a rich, tender crumb.
- Cinnamon and nutmeg: Bring out the baked-apple flavor.
- Butter, brown sugar, and heavy cream: Cook into the caramel glaze.
- Vanilla and salt: Balance the sweetness.
- Nonstick cooking spray: Helps the cake release cleanly.
How to Make Caramel Apple Cake
Step 1: Prep the Pan and Apples
Heat the oven to 350°F and coat a 9×13-inch pan with nonstick spray. Peel, core, and dice the apples into about 1/4-inch pieces so they soften evenly.
Step 2: Mix the Dry Ingredients
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. This distributes the spices and leaveners evenly before they meet the wet ingredients.
Step 3: Build the Apple Cake Batter
Whisk the brown sugar, granulated sugar, eggs, oil, sour cream, and vanilla until smooth. Fold in the dry ingredients just until no dry streaks remain, then gently fold in the apples. The batter will be thick.
Step 4: Bake Until Moist and Set
Spread the batter evenly in the pan and bake for 35 to 40 minutes. The top should spring back lightly, and a toothpick near the center should come out clean or with a few moist crumbs. Cool for 15 minutes.
Step 5: Add the Brown Sugar Caramel Glaze
Melt the butter in a small saucepan, then stir in the brown sugar, heavy cream, and salt. Bring to a gentle boil and cook for 2 minutes, stirring often. Remove from the heat, add vanilla, rest for 5 minutes, then pour over the warm cake. Let the glaze set about 30 minutes before slicing.
Caramel Apple Cake
Ingredients
APPLE CAKE
- Nonstick cooking spray for the pan
- 2 1/2 cups all-purpose flour 300 g
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup packed light brown sugar 220 g
- 1/2 cup granulated sugar 100 g
- 3 large eggs
- 3/4 cup vegetable or canola oil 180 ml
- 1/2 cup full-fat sour cream 120 g
- 2 teaspoons vanilla extract
- 3 cups peeled, cored, and 1/4-inch diced apples (about 3 medium apples or 375 g), preferably Granny Smith, Honeycrisp, or a combination
BROWN SUGAR CARAMEL GLAZE
- 6 tablespoons unsalted butter 85 g
- 3/4 cup packed light brown sugar 165 g
- 1/4 cup heavy cream 60 ml
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
Instructions
PREP THE PAN AND APPLES
- Preheat the oven to 350°F. Coat a 9×13-inch baking pan evenly with nonstick cooking spray. Peel, core, and dice the apples into approximately 1/4-inch pieces.
COMBINE THE DRY INGREDIENTS
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
MIX THE WET INGREDIENTS
- In a large mixing bowl, whisk together the brown sugar, granulated sugar, eggs, vegetable oil, sour cream, and vanilla until smooth and well blended.
FINISH THE BATTER
- Add the dry ingredients to the wet mixture. Fold gently just until no visible streaks of flour remain. Fold in the diced apples until evenly distributed. Do not overmix. The batter should be thick.
BAKE THE CAKE
- Spread the batter evenly in the prepared 9×13-inch pan. Bake at 350°F for 35 to 40 minutes. The cake is ready when the surface springs back lightly when touched and a toothpick inserted near the center comes out clean or with a few moist crumbs but no wet batter.
COOL BRIEFLY
- Place the pan on a wire rack and let the cake cool for 15 minutes before adding the glaze.
MAKE THE CARAMEL GLAZE
- While the cake cools, melt the butter in a small saucepan over medium heat. Stir in the brown sugar, heavy cream, and salt. Bring the mixture to a gentle boil and cook for 2 minutes, stirring frequently.
FINISH THE GLAZE
- Remove the saucepan from the heat and stir in the vanilla. Let the caramel glaze cool for about 5 minutes so it thickens slightly but remains pourable.
GLAZE THE CAKE
- Pour the warm caramel glaze evenly over the warm cake. Spread gently to the edges if necessary.
SET AND SERVE
- Allow the glazed cake to stand for approximately 30 minutes before slicing. Cut into 16 pieces and serve at room temperature or slightly warm.
Notes
Keep the apple pieces around 1/4 inch so they soften properly and distribute evenly through the cake.
Do not overmix after adding the flour or the cake can become dense.
Start checking the cake at 35 minutes. Remove it once a toothpick shows clean or moist crumbs rather than waiting for the crumb to become dry.
Keep the caramel at a gentle boil for only 2 minutes. Overcooking can make it too thick once it cools.
Pour the caramel glaze over the cake while the cake is still warm.
The cake may be made one day ahead and stored tightly covered.
Refrigerate leftovers for up to 4 days.
Individual slices can be frozen airtight for up to 2 months.
Nutrition
Get the Caramel Glaze Just Right
- Dice apples small: Large chunks can make slices fall apart.
- Do not overmix: Stop as soon as the flour disappears.
- Watch the center: Moist crumbs are better than a dry tester.
- Keep the caramel gentle: Boiling too long can make the glaze overly thick.
- Glaze while warm: The caramel settles into the surface but still leaves a glossy layer.
Make Ahead, Store & Freeze
Keep the cooled Caramel Apple Cake tightly covered at room temperature for up to 1 day or refrigerate for up to 4 days. Let chilled slices sit at room temperature for 20 to 30 minutes before serving. Freeze individual slices airtight for up to 2 months and thaw overnight in the refrigerator.
Caramel Apple Cake Questions
What are the best apples for Caramel Apple Cake?
Granny Smith gives a tart contrast to the sweet glaze, while Honeycrisp is slightly sweeter. A mix of the two works especially well. Choose firm apples that hold their shape when baked.
Can I make this cake a day ahead?
Yes. Bake and glaze the cake, cool it completely, then cover it well. The texture stays moist, making it a practical make-ahead dessert for fall gatherings.
Can I use store-bought caramel sauce instead?
Yes, but choose a thick caramel sauce rather than a thin ice cream topping. A thicker sauce stays on the cake better and gives cleaner slices.