Caramel Apple Cake

After our apple picking adventure on Sunday, we had 40 to 50 apples that needed to be consumed. We have been eating at least three a day each, but the bowl of apples never seems to go down. So I found myself browsing Tastespotting and found a recipe for a Caramel Apple Cake. Three words that are each good alone, but when put together make something amazing. DO try it the next time you have extra apples on hand. It was divine!

Caramel Apple Cake From: A Whisk & A Prayer

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 egg
1 cup milk (I used 1%)
1/4 cup butter (melted)
2 teaspoons vanilla extract
1 cup apple (chopped and peeled)
1 large hand full of caramel bits or as many as you want! (new by Kraft)

1 cup packed brown sugar
1/2 cup quick-cooking oats
6 tablespoons butter (melted)
2 teaspoons ground cinnamon

Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramel. Spray spring form pan with nonstick spray. Pour batter into pan.

In a separate bowl, combine topping ingredients. Sprinkle topping over batter, making sure the topping covers the batter. Bake for 40-50 minutes, until a toothpick inserted in the middle comes out clean.

Remove from oven, allow to cool, remove spring form rim and plate.

I suggest serving the cake warm (you can always reheat it) with a scoop of vanilla bean ice cream.


{Not the best picture – I was in the middle of eating it when I realized I had not taken one picture!}


5 thoughts on “Caramel Apple Cake

  1. Oh no. I disagree. That is the best picture. It’s making me all sorts of hungry. There’s nothing like photographing food in the middle of eating it. It just adds life.

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