Caramel Apple Cake

Picture of Caramel Apple Cake Recipe Photo: Caramel Apple Cake Recipe
Rated 4 stars out of 5
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  • Read 46 Reviews
Total Time:
4 hr 0 min
Prep
30 min
Inactive
2 hr 0 min
Cook
1 hr 30 min
Yield:
10 to 12 servings
Level:
Intermediate
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Ingredients

Cake:

  • 3 cups all-purpose flour
  • 1 1/3 cups sugar, plus 1/4 cup for the apples
  • 1 1/2 teaspoons ground apple or pumpkin pie spice blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups)
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • Finely grated zest from 1 orange
  • Juice of 1 orange (about 1/3 cup)
  • 1 tablespoon pure vanilla extract

Caramel Glaze:

  • 1/2 cup sugar
  • 1 tablespoon light corn syrup
  • 2 tablespoons water
  • 1/2 cup heavy cream
  • 3/4 cup pecans, toasted and roughly chopped
  • 1/2 teaspoon pure vanilla extract
  • Pinch salt
  • Special equipment: 10 cup bundt pan

Directions

Preheat oven to 350 degrees F. Generously butter and flour the bundt pan.

Whisk the flour, 1 1/3 cup of the sugar, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large bowl.

Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside.

Whisk the eggs and oil together in another bowl. Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.

Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.

Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

To make the caramel: Stir the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

Cook's Note: We like to bake this cake the day before we serve it so the flavors and texture ripen. If you bake it a day ahead glaze with the caramel the day you plan to serve it.

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Newest Ratings and Reviews

Read all 46 reviews

  • on November 26, 2012

    Flag

    The recipe I printed out was hard to follow. I couldn't tell which salt went into the cake and which into the caramel. The pecans were listed with the cake ingredients. The caramel glaze called for vanilla but no amount was listed. I made the cake as best I could and it turned out OK--not great. I thought the pecans should have been chopped for easier glazing on the cake so I served the caramel separately. In the end, I ground up the leftover cake with the glaze and used it as the "fruit" in a fruit bread. That came out great.

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  • on November 06, 2012

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    It was so good! I will have to make it again. However it was VERY thick and had to spread it out with a spatula. Also didn't have pumpkin pie spice; made mine with allspice, cinnamon and cloves, didn't have any nutmeg. Reminded me of a spice cake. Very moist considering there was no milk or butter. The caramel was good too, but next time I won't put any corn syrup. Made it the way Gale Gand does.

    people found this review Helpful.
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  • on November 04, 2012

    Flag

    Cake turned out very good, moist and had a lot of flavor.However I found the batter to be way too thick so I added about half a cup of half and half, made it more workable.Before that it was almost like bread dough and unable to spread evenly between layers,and yes I did follow the recipe exactly except for the spices. I did not have the premixed spices so I used cloves, cinnamon and nutmeg and it turned out well. Everyone liked it and I will make this again but food network needs to check the batter consistancy because as the recipe states, its not a batter but a dough.

    people found this review Helpful.
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