Caramel Apple Cake Recipe: Let’s make Salted Caramel Apple Crumb Cake. Ok, foodies, the Fall is officially here, and the local farm stands have barrels of crisp, thin-skinned, juicy macintosh apples available for your purchase…
Macintosh apples are my favorite. They’re the only apples whose skin I don’t mind eating. MacIntosh apples have super thin skin, just the right amount of sweetness, crisp apple texture, and the classic aroma of living in the Northeast.
The Fall Weather inspires Baking. That’s just a fact!
Especially up North, the kids are back to school, the weather is getting more relaxed, and there are all these beautiful apples, pumpkins, and squashes just beckoning us to cook them. Our creative culinary juices are running amuck with ideas.
Our senses quickly get overloaded with these thoughts and the smells and textures we attribute to the Fall tasting profile. These are combinations that we haven’t had all summer.
Oatmeal, apples, butter, cinnamon, nutmeg, ginger, cardamom, allspice, and clove. Do you feel me?
Baking tools needed to make Salted Caramel Apple Cake:
Super moist cake loaded with apples, spices, and caramel. A perfect cake for breakfast with coffee or tea and for after dinner.
The faith Vegetable & Fruit Peeler
That’s pretty basic- everyone needs a good peeler in their culinary toolbox. This one is competitively priced and handles like a charm.
Macintosh apples are my favorite. They’re the only apples whose skin I don’t mind eating.
MacIntosh apples have super thin skin, just the right amount of sweetness, crisp apple texture, and an aroma of living in the Northeast.
Cut the macintosh into small cubes…
Try to peel and cut the apples closer to the time you are going to make the batter. Apples, when peeled, tend to turn brown because of the oxidation from the air touching the tender virgin apple flesh. It is best to peel, cut then fold into the batter.
Pastry Trick, should you have missed the apple too early- squeeze lemon/lime juice on the cut apple, which will minimize the oxidation.
Macintosh apples are my favorite. They’re the only apples whose skin I don’t mind eating. MacIntosh apples have super thin skin, just the right amount of sweetness, crisp apple texture, and an aroma of living in the Northeast.
Butter, brown sugar, flour, oatmeal, and spices= Streusel
Macintosh apples are my favorite. They’re the only apples whose skin I don’t mind eating. MacIntosh apples have super thin skin, just the right amount of sweetness, crisp apple texture, and an aroma of living in the Northeast.
Caramel Sauce – aka liquid Crack.. delicious
I consider Caramel sauce as a (Pastry)Mother sauce. It’s just something every cook needs to know how to make. Once competent, you can make rum caramel sauce, cinnamon-clove caramel sauce, coconut caramel sauce, and banana caramel sauce.
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I hope you enjoy making my Salted Caramel Apple Cake. It will take you to a happy Fall baking place, where everything looks like patches of orange, tan, and brown, the air is crisp, and the leaves are turning all sorts of earthy colors. I would be happy to have you follow me on: Instagram, Facebook, Pinterest &Twitter.
Happy Baking, for the love of food!😊
Caramel Apple Cake Recipe
- Course: Dessert
- Cuisine: American
- Servings: 4
Recipe Ingredients:
Streusel Topping
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- ½ cup rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon lemon zest
- 4 Tablespoons unsalted butter softened
Cake
- 2 cups all-purpose
- 2 teaspoons baking powder
- 1 teaspoon cinnamon – ground
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon cloves
- ⅛ teaspoon cardamon
- ½ teaspoon salt
- 12 Tablespoon unsalted butter salted
- ½ cup sugar
- ¼ cup Honey
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 large eggs
- ¾ cup buttermilk
- 4 small macintosh apples peeled and diced/ cubed
Caramel Sauce
- 1 cup sugar
- ½ cup cold heavy cream
- 2 Tablespoon butter, cold and cut into cubes
- ½ teaspoon salt
Recipe Instructions:
Caramel Sauce
In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir. Cook, without starting, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes. Warm the cream in a small saucepan.
When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth another 2 to 3 minutes. Remove from heat, whisk in the butter, and taste the salt. Serve warm. Keep in the oven until needed.
Streusel Topping
In a medium bowl, combine all of the ingredients except the butter. Mix until evenly combined. Add the diced butter and crumble with your hands or a pastry blender until it resembles coarse crumbs the size of peas. Set aside.
Macintosh apples are my favorite. They’re the only apples whose skin I don’t mind eating. MacIntosh apples have super thin skin, just the right amount of sweetness, crisp apple texture, and an aroma of living in the Northeast.
Cake Batter
Whisk the flour, spices, salt, and baking powder in a large bowl. In a mixer, cream the butter and sugar until light and fluffy.
Add the honey, zest, vanilla, almond extract, and eggs. Mix until evenly combined. It may look curdled; add the dry ingredients, alternately with the buttermilk first and end with the dry ingredients.
Mix until just combined after each addition. Don’t over-mix!!!!!! Fold in the chopped peeled apples. Pour the batter into a 9-inch lined, sprayed pan. Sprinkle the top of the cake with caramel sauce (don’t use it all), then cover with streusel. Bake for 45 minutes @ 350F.
Use a toothpick to test the doneness. Insert the toothpick in the center of the cake; if it comes out clean, it is done; if not, more time is needed.
Remove from the oven and allow to cool down before serving. For the plate-up, you can use more caramel sauce on the cake. If you like, scoop some vanilla bean ice cream and enjoy!