caramel apple cake

There's something about the fall that makes me crave warm and homey flavours, like cinnamon and nutmeg, pumpkin or baked apples.  Trevor had peeled, cored and sliced three large bags of apples for me, and they wouldn't all fit in the freezer, so I decided to make this cake to share at work.  It came together quickly and easily, and the result was a tasty treat.  There ends up being a swirled band of apples and cinnamon through the middle of the cake.  The caramel sauce is sticky and sweet and tasted great with the cake.  At work people were even scraping the extra sauce that had pooled on the plate onto their slice of cake!

Caramel Apple Cake

  • 5 apples - peeled, cored and thinly sliced
  • 5 tbsp sugar
  • 2 tbsp cinnamon
  • 3 cups flour
  • 2 cups sugar
  • 1/2 tsp salt
  • 4 eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla
  • 1/3 cup orange juice
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 30 caramels
  • 1/4 cup cream

 Preheat oven to 350 F.  Grease a large bundt pan or tube pan.  Mix the apples, 5 tablespoons sugar and cinnamon together in a bowl and set aside while you prepare the batter.  In a large bowl mix together the remaining ingredients until combined (the batter will be very thick).  Pour one third of the batter into the bottom of the pan.  Layer 1/2 of the apple mixture on top, followed by another 1/3 of the batter.  Top with the remaining apple mixture then the top with the final 1/3 of the batter.  Bake for 90 to 105 minutes.  Allow the cake to cool in the pan for at least 30 minutes before inverting onto a plate.

While the cake is cooling, prepare the caramel sauce by microwaving the caramels and cream for about 3 minutes on medium-high heat (or until the mixture is fully melted and combined).  Stir the sauce every 30 seconds.  Allow the sauce to cool for at least 10 minutes before drizzling it on the cake.

Recipe adapted from one given to me by my friend, Amanda.