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Caramel Apple Cake

This caramel apple cake is soft, cozy, and packed with tender apples plus buttery caramel flavor. It tastes like a bakery treat while using very normal pantry effort.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 328 kcal

Equipment

  • Mixing bowl
  • whisk
  • Spatula,
  • 8x8 Baking Pan
  • Cooling rack
  • Freezer
  • knife
  • Peeler
  • oven

Ingredients
  

Cake Batter

  • 2 cups all purpose flour
  • 3/4 cup brown sugar
  • 1/2 cup butter melted
  • 2 large eggs
  • 3/4 cup sour cream
  • 1/3 cup milk
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups apples peeled diced
  • 1/3 cup caramel sauce divided

Crumb Topping

  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 4 tbsp cold butter cubed

Instructions
 

  • Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
  • Whisk flour, baking powder, salt, and cinnamon together in a bowl.
  • Whisk brown sugar, melted butter, eggs, sour cream, milk, vanilla, and half the caramel until smooth.
  • Fold dry ingredients into wet mixture just until combined. Fold apples in gently.
  • Mix topping flour, brown sugar, cinnamon, and butter until crumbly clusters form.
  • Spread batter evenly in pan. Add topping, then drizzle remaining caramel lightly.
  • Bake 38 to 40 minutes until golden and center springs back lightly.
  • Cool 15 minutes before slicing. Serve warm for gooey caramel bites.

Notes

For softer texture, use juicy apples and avoid overbaking. For crispier edges, bake a few extra minutes. Freeze wrapped slices up to two months. Chill before slicing for cleaner pieces. Add walnuts, sea salt, or extra cinnamon for flavor changes. Store covered two days room temperature or five days chilled.
Keyword Bristle Cookie, Caramel Apple Cake, Fruit Cake, Ice Cream Cookie