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Caramel Apple Cake Recipe

Caramel Apple Cake

Food Network Kitchens

From Food Network Kitchens

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • on October 29, 2011

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    The cake turned out really well. It was nice and moist. The orange I used was small, so it gave less juice and zest than recommended, but from reading the other reviews, it sounds like that was for the best. I also had to use 5 apples instead of 4 to get anywhere near the 5 cup recommendation.
    My only problem was that I had never made caramel before, and mine came out REALLY bitter. 15 minutes is WAY too long to cook it--I took mine off after 10 minutes and it was already past the point of goodness. Should have tasted it before I poured it all over the cake, but I was in a hurry! I would definitely make the cake again, and I might even attempt the caramel sauce again. Even with my ruined caramel on top, the cake was still a hit at the gathering I served it at. I also ate it for breakfast the next day, and it was even better then.

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  • on October 20, 2011

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    I found this cake to be very dry. I did not add any orange zest at all. I wanted it to taste like apple cake not orange cake. I will not use this recipe again. It does taste really great. My husband likes it a lot. I will look for a better recipe.

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  • on October 13, 2011

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    OMG this is the best apple cake I have ever had. Used Ida Red apples (only ones I had. and mixed it all together with the batter instead of layering it. Tapped the pan to prevent air pockets,so moist. And the caramel sauce is so good ! Liked it better than my homemade apple pie.
    Will definitely add this to my Thanksgiving dinner or any holiday !

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  • on October 09, 2011

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    WAY TOO MUCH ORANGE. It overpowered the whole cake. Otherwise, the apple/spice taste, moisture and texture are very good. Next time I will use 1/2 tsp orange rind, more apples and not bother to layer the apples- will mix everything together.

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  • on October 05, 2011

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    Not nearly enough apples and they all migrated to one area of the cake even though I followed the layering instructions per the recipe. Many of the pieces of cake did not have ANY apples in it. Without the apples, the cake is too dry.

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  • on September 28, 2011

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    I have mixed feelings about this cake, but the overall end was great. The batter was very lumpy, not exactly dry but very thick. I layered the apples and batter and it came out very holey, like another review said. I think I would either try mixing the apples and batter first, or just put batter first, then mix the apple and batter, and then pour that in.
    The flavor of the cake was good enough, I would maybe add cinnamon or a little more pumpkin pie spice to it. I just like a little more "umph!". I also doubled the caramel sauce- it just needed more to me! I would also recommend it served warm. Room temperature is fine, but I bet warmed up it would be amazing.
    My husband loved this cake and has requested it again~

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  • on July 04, 2011

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    I did not use this cake recipe I made Uncle Bobs apple cake from Paula Deen and mde this glaze. The glaze is awesome.

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  • on December 13, 2010

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    This cake is good but the batter is very thick as others have mentioned. Almost impossible to layer the thick batter with the apples. Next time I will just mix the apples in and see how it comes out. Putting a layer of apples first in the bundt pan gave it a messy look. The kids dug in before I made the caramel sauce. Good as a breakfast cake because it is not too sweet without the caramel topping.

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  • on November 24, 2010

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    I first made this last yr at thanksgiving! I've made it twice since. I love it... it turned out just like the picture

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  • on September 28, 2010

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    Made this cake this past weeekend and was very disappointed. First off like the previous reviewer the batter was very thick and heavy. Virtually unspreadable and worse did not cover all the cake pan or apple. Consequently it came out as a very "holey" cake, not at all as in the picture. I double checked the recipe and yes I added all the liquid ingredients as stated. I would like to know teh FN kitchens take on this problem as I am not the only to have it. Orange flavor no problem - love citrus anything in our house. Spices great; I used Penzey's baking spice for this. So, the taste was great and I would love to make this again but please FN we gotta get this batter problem solved. THANKS

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