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Recipe courtesy of Kardea Brown

Kardea's Caramel Apple Cake

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  • Level: Easy
  • Total: 2 hr 10 min (includes cooling time)
  • Active: 30 min
  • Yield: 8 to 10 servings
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Ingredients

Cake:

Nonstick cooking spray or unsalted butter, for greasing the pan

3 cups all-purpose flour, plus more for the pan 

2 teaspoons ground cinnamon 

1 teaspoon baking soda 

1/2 teaspoon ground nutmeg 

1/2 teaspoon salt 

3 medium apples (I used a mix of green and Pink Lady apples) 

1 1/2 cups vegetable or canola oil 

2 cups granulated sugar 

1/2 cup dark brown sugar 

2 teaspoons vanilla extract

3 large eggs 

Caramel Sauce:

One 11-ounce package caramels, preferably Kraft Caramels

1/4 cup whole milk 

Directions

  1. For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a 9- or 10-inch Bundt pan.
  2. Mix together the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. Set aside. Peel, core and dice 3 cups apples. Set aside.
  3. Blend the oil, sugars and vanilla in a bowl with a handheld electric mixer or in a stand mixer until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be very thick. Fold in the apple pieces. Spoon the batter evenly into the prepared pan.
  4. Bake the cake until a toothpick inserted in the center comes out with only a few moist crumbs, about 1 hour 15 minutes. Let cool for 20 to 30 minutes, then remove the cake from the pan to a cooling rack.
  5. For the caramel sauce: Meanwhile, heat the caramels and milk in a saucepan on medium-high heat, stirring constantly, until the caramels are completely melted and the sauce is smooth, about 2 minutes. Let cool for 1 to 2 minutes, then drizzle over the cake just before serving.