Caramel Apple Cake With Caramel Topping (Paula Deen)

The scent of cinnamon and baked apples takes me straight back to my grandmother’s kitchen. She always had a sweet treat on the counter, and during the fall, it was almost guaranteed to involve apples from her orchard. This Caramel Apple Cake reminds me of those cozy afternoons, the way the warm, gooey caramel would stick to my fingers as I sneaked a bite before dinner. It’s pure comfort food, simple to make and utterly irresistible.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 15 minutes
• Servings: 15
• Dietary Type: Not specified

Ingredients

For the Cake:

• 2 1/2 cups sugar
• 3 eggs
• 1 1/2 cups vegetable oil
• 3 cups all-purpose flour
• 2 teaspoons vanilla
• 1 cup chopped walnuts
• 2 1/2 cups diced apples (canned or fresh)

For the Topping:

• 3/4 cup butter
• 2 cups brown sugar
• 1/4 cup milk

Equipment Needed

• 13 x 9-inch baking dish
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Saucepan
• Toothpick

Instructions

1. Begin by preheating your oven to 350°F (175°C). While the oven heats, lightly grease and flour a 13 x 9-inch baking dish. This step is crucial to prevent the cake from sticking to the pan, ensuring easy removal and a beautiful presentation.

2. In a large mixing bowl, cream together the sugar, eggs, and vegetable oil using an electric mixer. Mix until the mixture is light and fluffy, about 2-3 minutes. This incorporates air into the batter, resulting in a tender cake.

3. Gradually add the all-purpose flour to the wet ingredients, mixing on low speed until just well blended. Be careful not to overmix, as this can lead to a tough cake.

4. Stir in the vanilla, chopped walnuts, and diced apples. Ensure the ingredients are evenly distributed throughout the batter. You can use either canned or fresh apples, depending on your preference and availability. If using fresh apples, peel and dice them into small, uniform pieces.

5. Pour the batter into the prepared baking dish, spreading it evenly.

6. Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around the 45-minute mark. If the top of the cake starts to brown too quickly, you can loosely cover it with aluminum foil to prevent burning.

7. While the cake is still warm from the oven, use a knife to punch holes all over the surface. This will allow the caramel topping to seep into the cake, making it extra moist and flavorful.

8. Prepare the topping. In a medium saucepan, combine the butter, brown sugar, and milk.

9. Heat over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.

10. Bring the mixture to a boil, continuing to stir constantly to prevent scorching. Let it boil for about 2 minutes, allowing the caramel to thicken slightly.

11. Immediately pour the warm caramel topping evenly over the warm cake, ensuring it fills the holes you poked earlier.

12. Allow the cake to cool slightly before serving. This will give the caramel topping a chance to set a bit, but it’s best enjoyed while still warm.

Expert Tips & Tricks

• Toasting the walnuts: For an extra layer of flavor, toast the walnuts in a dry skillet over medium heat for a few minutes before adding them to the batter. Watch them carefully, as they can burn easily.
• Apple variety: Use a variety of apples for a more complex flavor. Granny Smith apples add tartness, while Honeycrisp apples provide sweetness.
• Make-ahead: The cake can be baked a day ahead and stored at room temperature, tightly covered. Add the caramel topping just before serving for the best flavor and texture.
• Reviving dry cake: If the cake seems a little dry, you can brush it with a simple syrup made from equal parts water and sugar that has been heated until the sugar dissolves.
• Caramel Consistency: If your caramel topping is too thin, simmer it a bit longer, stirring constantly, until it reaches your desired consistency. If it becomes too thick, add a tablespoon of milk at a time until it thins out.

Serving & Storage Suggestions

Serve the Caramel Apple Cake warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs well with a cup of hot coffee or tea. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, microwave individual slices for a few seconds or warm in a low oven. The cake can also be frozen for longer storage. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	685.9 kcal	N/A
Calories from Fat	337 g	49%
Total Fat	37.5 g	57%
Saturated Fat	9.6 g	47%
Cholesterol	62.2 mg	20%
Sodium	106.7 mg	4%
Total Carbohydrate	85.5 g	28%
Dietary Fiber	1.7 g	6%
Sugars	64.3 g	257%
Protein	5.3 g	10%

Note: Nutritional information is an estimate and may vary based on ingredient substitutions and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose baking flour blend. Be sure to add a teaspoon of xanthan gum to help bind the ingredients.
• Dairy-Free: Replace the butter in the topping with a vegan butter substitute and use a plant-based milk alternative such as almond or soy milk.
• Nut-Free: Omit the walnuts entirely, or substitute with sunflower seeds or pumpkin seeds.
• Spice it up: Add a teaspoon of cinnamon or apple pie spice to the cake batter for a warmer, more festive flavor. A pinch of ground nutmeg is also a nice addition.
• Bourbon Caramel: For an adult twist, add a tablespoon of bourbon to the caramel topping during the last minute of cooking.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of apple?

A: Absolutely! Feel free to experiment with different apple varieties, such as Granny Smith, Honeycrisp, or Fuji, depending on your preference for sweetness and tartness.

Q: Can I make this cake in a different size pan?

A: While the recipe is designed for a 13 x 9-inch pan, you can adapt it to other sizes. If using a smaller pan, you may need to adjust the baking time accordingly.

Q: How do I prevent the apples from sinking to the bottom of the cake?

A: Toss the diced apples with a tablespoon of flour before adding them to the batter. This will help them stay suspended throughout the cake.

Q: Can I freeze the cake with the caramel topping on it?

A: Yes, you can freeze the cake with the caramel topping. However, the topping may become slightly sticky or runny upon thawing.

Q: What can I do if my cake is browning too quickly in the oven?

A: If the top of the cake is browning too quickly, loosely cover it with aluminum foil to prevent burning.

Final Thoughts

This Caramel Apple Cake is more than just a dessert; it’s a slice of nostalgia, a warm hug on a cool day. Whether you’re baking it for a special occasion or simply craving a sweet treat, this recipe is sure to become a family favorite. Don’t be afraid to put your own spin on it – perhaps add a sprinkle of sea salt to the caramel, or a dash of cinnamon to the batter. Whatever you do, enjoy the process and savor every delicious bite! I hope this recipe brings as much joy to your kitchen as it has to mine. I’d love to hear about your baking adventures and any creative twists you add to the recipe. Happy baking!