Fresh Apple Cake with Caramel Glaze
Homemade Fresh Apple Cake with Caramel Glaze is the perfect fall cake and a great way to use those fresh apples!
A DELICIOUSLY MOIST APPLE CAKE RECIPE
First, I need to mention how wonderful fresh apple cake smells when it is baking in the oven. The apples and the cinnamon combine to make the sweetest smell. It smells like fall and apple picking and fresh-squeezed cider. It is incredibly moist and yummy all by itself, but then we add the most delicious homemade caramel glaze. It makes the whole cake tastes like a caramel apple!
TIPS FOR MAKING FRESH APPLE CAKE:
Just a couple of notes before we get baking! I am using a tube pan for this recipe. It is typically used for angel food cakes. You can use any 8-cup bundt pan or even a 9×13 baking dish. You’ll just need to keep an eye on the cooking time.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- large eggs
- sugar
- vegetable oil
- all-purpose flour
- baking soda
- ground cinnamon
- salt
- vanilla extract
- Granny Smith apples
- chopped pecans
- salted butter
- light brown sugar
- milk
HOW TO MAKE APPLE CAKE WITH CARAMEL GLAZE:
Preheat oven to 325f degrees. Spray an 8 cup tube or bundt pan with nonstick cooking spray (use the kind that has flour in it – it makes all the difference).
In a large mixing bowl, using an electric mixer or stand mixer, mix together eggs, sugar and oil until thoroughly combined.
In a medium bowl, stir together flour, baking soda, cinnamon and salt. Gradually add the flour mixture (in 3 batches) to the liquid mixture. Stir slowly to combine. Then mix in vanilla.
Finally, stir in chopped apples and pecans. Batter will be thick.
Pour batter into prepared tube pan.
Bake for about an hour (until a toothpick inserted comes out clean).
Allow cake to cool completely, then invert it gently onto a cake stand or large platter. Note: You can flip this cake to whichever side you want showing on top.
Begin making glaze. In a small pan, melt butter over low heat.
Whisk in brown sugar and milk.
Bring to a boil then gently reduce to a simmer. Whisk constantly for about 5 minutes then remove from heat.
Stir in vanilla. Allow the caramel glaze to cool for 5 minutes. Then pour over cake.
Top with extra chopped pecans (optional).
Slice and serve!
CRAVING MORE APPLE RECIPES?
Fresh Apple Cake with Caramel Glaze
Ingredients
For the cake:
- 4 large eggs
- 2 cups sugar
- 1 ½ cups vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 tsp salt
- 2 teaspoons vanilla extract
- 3 cups peeled and chopped Granny Smith apples
- 1 cup chopped pecans
For the glaze:
- ¾ cup salted butter (1 1/2 sticks)
- 1 cup packed light brown sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325f degrees. Spray an 8 cup tube or bundt pan with nonstick cooking spray (use the kind that has flour in it).
- In a large mixing bowl, using an electric mixer or stand mixer, mix together eggs, sugar and oil until thoroughly combined.
- In a medium bowl, stir together flour, baking soda, cinnamon and salt. Gradually add the flour mixture (in 3 batches) to the liquid mixture. Stir slowly to combine. Then mix in vanilla.
- Finally, stir in chopped apples and pecans. Batter will be thick.
- Pour batter into prepared tube pan.
- Bake for about an hour (until a toothpick inserted comes out clean).
- Allow cake to cool completely, then invert it gently onto a cake stand or large platter.
- Begin making glaze. In a small pan, melt butter over low heat.
- Whisk in brown sugar and milk.
- Bring to a boil then gently reduce to a simmer. Whisk constantly for about 5 minutes then remove from heat.
- Stir in vanilla extract. Allow the caramel glaze to cool for 5 minutes. Then pour over cake.
- Top with extra chopped pecans (optional). Slice and serve.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hi Karolyn, you could but it’s really not enough batter. You’d end up with a pretty thin cake.
Love this cake it so very extremely yummy !!!
High ten on this one !!!
Carolyn
Do you think I could substitute pears for the apples?
I don’t see why not since they have generally have the same texture and usually cook the same
This recipe is simply decadent and just heavenly in your mouth! Your taste buds will thank you. My husband requested an apple pie but when I saw this recipe, I wanted to give it a try. I made it exactly as stated in the recipe. The only ingredient I didn’t have were the pecans. This would be a wonderful dessert to make for a special occasion or holiday. Top notch comfort food that warms your soul. It will be sure to be a hit! Please try this recipe. You will be happy you did. I topped with some extra creamy whipped topping and served warm. It was gone in minutes. Thank you for this scrumptious alternative to an apple pie.
You are so kind & I loved reading your comment! Thank you SO very much for taking the time to come back & leave a note! 🙂
I have not made this yet, but hoping to this weekend for a party. Are you using Stevia in the Raw sugar or regular white sugar?
I made with both. They both actually work fabulous in this recipe!
Do you need to serve it as soon as you pour on the caramel sauce? I would like to make this in the afternoon to serve in the evening so can I add the sauce early in the day or should it go on just before serving?
You could honestly do it either way. I think if you wanted a really pretty presentation, you could slice the cake and then drizzle the warm caramel sauce on top of each serving. It’s up to you depending on how much time you have to do that. Otherwise, just pour it over the whole cake.
Absolutely delicious!! I would make this again and again – my whole family and extended family raved about it.
This cake was wonderful. It wasn’t dry. It was perfect.
Simply, over the top !!!!
Can this cake be frozen?
Hi Donna – I haven’t tried it yet but you should be able to freeze this one! 🙂
I made this today, however, it took 1 hour and 45 minutes in my oven before a toothpick came out clean and center wasn’t wet. Is that normal or did I do something wrong?
Could I make this the day before Thanksgiving and leave it out on the counter overnight?
Hi Sandy! Yes, you could! 🙂
We tried this recipe out and it does indeed smell absolutely heavenly! That apple and cinnamon combination washed us over with a sentimental feeling, akin to how we would sit in anticipation for the sweet treats that gran or mom would have baking in the oven on a idyllic day.
If you’re ever in Houston, Texas we’ll be more than happy to host you. It’s always nice to share a delicious dessert with people who have a passion for baking. We’re very eager for you to try our baklava, cookies, cheesecake pastries and other cakes!
This was amazing! I made it exactly to your directions – why mess with perfection? 🙂 Delicious!
Looks so tasty, makes my mouth water!
Can you use butter instead of oil
Hi Phyllis, I’ve only made it this way so I can’t say for sure how it would work with butter. If you try it, let me know! 🙂
Brandie, do you really need to use 2 cups of sugar? Can you just use 1 Cup of sugar or stevia? The cake looks really good!
Hi Terri! I’ve only ever made it this way. I didn’t find it super sweet at all. If you try it with just 1 cup, let me know! 🙂
I wonder if I can use just 1 cup of regular sugar?
This certainly looks like a beautiful recipe, and I will be making it. However, I do have a question: Does the product “Stevia In The Raw” have any additives – like Erythritol, Fructose, glucose, etc. (i.e. any number of other sweetening agents, added to these calorie-free sweeteners?. If it does, then there’s a problem. If there are additives, even though the calorie count might be zero, most of the additives these companies are adding to stevia, cause allergies, or some unpleasant side effects (leaky bowl syndrome, bloating, IBS, etc.). It would be nice to know there is at least one Stevia product that contains nothing but stevia.
Hi Jo-Ann. I totally understand the concern! This, however, is all stevia extract. It is mixed with a bulking agent, maltodextrin (a carbohydrate derived from corn), so that it can be poured and measured like sugar. Here is a link with more information 🙂 http://www.intheraw.com/products/faqs/stevia-in-the-raw
Don’t want to use Stevia. How much regular sugar if I don’t use it.. want to make.
it says it swaps out the same so i would say 2 c. sugar unless you want it less sweet.
Hi Peggy! It measures cup for cup just like sugar!