Indulge in the warm, comforting flavors of this delightful Apple Cake topped with rich caramel sauce. Perfect for fall or any time you crave something sweet, this cake features tender chunks of apples and crunchy pecans, all wrapped in a spiced batter. The homemade caramel sauce adds a decadent finishing touch, making it an irresistible dessert for gatherings or a cozy night in.
Let’s dive into this delicious recipe!
Ingredients:
For the Apple Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup butter, melted
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups peeled and diced apples (about 3 medium apples)
1 cup chopped pecans
For the Caramel Sauce:
1/2 cup brown sugar, packed
1/4 cup butter
1/4 cup heavy cream
1 teaspoon vanilla extract
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground cloves, and ground nutmeg. Set aside.
Mix the Wet Ingredients:
In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in Apples and Pecans:
Gently fold in the diced apples and chopped pecans until evenly distributed.
Bake the Cake:
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan on a wire rack.
Prepare the Caramel Sauce:
In a small saucepan, combine the brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Continue to cook for 2-3 minutes, until the sauce thickens slightly. Remove from heat and stir in the vanilla extract.
Serve:
Drizzle the warm caramel sauce over the cooled cake before serving.
Notes:
Serve the cake warm or at room temperature.
For extra crunch, sprinkle some additional chopped pecans on top of the caramel sauce.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Preparation time: 20 minutes | Baking time: 45-50 minutes | Total time: 1 hour 10 minutes | Kcal: Approximately 350 per serving | Servings: 12 serving
