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Caramel Apple Cake Recipe

Caramel Apple Cake

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (69)

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Average Rating:

Total Reviews: 69

Showing 51-60 of 69

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  • on October 07, 2010

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    Very good and my friends liked it. The cake was a non traditional apple cake which is usually more like a spice cake. But the reviews below especially from Saxygrl were helpful as far as putting a pan under it to catch some caramel leakage through the spring form pan. I had to bake mine a full 1 hour and 40 minutes to get the firmness in the middle.

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  • on October 07, 2010

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    I am giving it a 3 star because it is a difficult recipe. My caramel turned out ok, but there was batter all over the bottom of my oven.
    I have read all the other reviews and have adjusted the recipe so that when I make this for Thanksgiving, it will be easier to prepare.

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  • on October 05, 2010

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    Great receipe. Great taste. Saw how some were having problems with the instructions. I got the receipe from the October Food Network magazine where there were step by step instructions with photos. I used a 3" springform pan and had no problems. Definitely a keeper. Would be interesting to see the nutritional information.

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  • on October 05, 2010

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    the recipe is confusing - what am I doing with the apple quarters? Is this an upside down cake? Can't get past that part of the recipe to even attempt making this cake - what do you do with the apples, I don't get it? Skin side down... in the pan, obviously... but what do you mean by overlapping? How the heck do you overlap apple quarters? I am really missing something here.. and I'm a great cook and I love to bake, and I'm not stupid. But boy, am I missing something here!!

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  • on October 03, 2010

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    Learn from my mistakes
    1 use white sugar and will still get a caramel taste!
    2 If you brown the sugar/corn syrup until light brown - it will darken to a nice caramel color and not taste burnt.
    3 Add extra eggs & whipping cream - about another egg and 1/4 cup cream - this will make it much smoother and not harden.
    4 I used a 3" springform pan. It did leak a bit -so place a cookie sheet on the rack under the cake. Do not place in warm water. Instead remove sides when cake is cool to the touch and remove bottom carefully - if it is buttered well it will not pull of the caramel.
    5 I also sprinkled cinnamon on the apples before adding the batter.

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  • on October 02, 2010

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    This is a beautiful cake and delicious! I re-discovered Golden Delicious apples. I loved that I did not have to peel the apples. The most time consuming part of this cake is making the caramel, but well worth it.

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  • on October 01, 2010

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    I made this cake for a dinner party and it turned out amazing! It tasted great and looked beautiful! I followed the recipe exactly and it was a big hit!!

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  • on September 25, 2010

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    I just made this cake, I believe you left out "Brown" in the 3C of sugar. My first attempt making the caramel with the white sugar was a disaster. I realized the recipe must have an error, so I used brown sugar, and the caramel did turn out. I used a spring form pan, and to my dismay, I have brunt caramel all over the bottom of my oven, and none on the top of the cake. Way too much trouble for this cake.

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  • on September 24, 2010

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    The cake had no flavor and was heavy. It needed more spice and apples in the batter. Maybe some liquid as well. The orange juice didn't go with the caramel flavor at all. Next time, if there is a next time, I would use apple juice.

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  • on September 23, 2010

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    This was a good recipe, looked and sounded delicious but...instead of quartering the apples, I would slice and layer them on the caramel. I would aIso stir the apple pieces into the batter. I used a foil pan designed for casseroles which was 9"x 2 3/4", when I make this again I am going to make it in a 9 x 13 pan and decrease the baking time.

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