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Apple Spice Cake with Caramel Glaze
This Apple Spice Cake is made with a blend of fresh apples and spices, and topped with a rich caramel glaze. Perfect for fall!
Ingredients
For the cake:
- 3 cups (360 g) all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ⅓ cups (320 ml) vegetable or canola oil
- 2 cups (400 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3-4 Granny Smith apples, cored and cut into 1/2-inch pieces (about 3 cups)*
- 1 cup chopped assorted nuts, pecans, almonds, etc.
For the caramel sauce:
- 1 cup (200 g) firmly packed light brown sugar
- ½ cup (113 g) unsalted butter
- ¼ cup (60 ml) evaporated milk
- 1 teaspoon vanilla extract
- pinch salt
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Spray a 12-cup Bundt pan with cooking spray with flour (like Baker's Joy or Pam for Baking). Set aside.
- Sift together the flour, cinnamon, baking soda, and salt. Set aside.
- Using an electric mixer on high speed, combine the oil, sugar, eggs, and vanilla on high speed until blended.
- Decrease mixer speed to medium, and gradually add the flour mixture. Mix just until blended. Stir in the apples and nuts.
- Pour the batter into the prepared pan. Bake 80-90 minutes, or until a wooden pick inserted in the center comes out clean.
- Remove the cake from oven and cool slightly (about 10-15 minutes) on a wire rack. Then, invert the cake onto a wire rack to cool completely.
To make the caramel sauce:
- Combine all the sauce ingredients in a small saucepan. Cook over medium heat, stirring constantly until thickened to desired consistency.
- Pour over cake immediately.
Notes
- *Peeling the apples is a matter of preference. I generally don't peel apples when I bake with them.
- Recipe slightly adapted from Martha Stewart.
- Store unglazed at room temperature or glazed in the refrigerator up to 3 days.
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