Few desserts can evoke the comfort and warmth of a perfectly baked apple cake. This particular recipe takes that classic charm and elevates it with moist chunks of apple, a buttery caramel glaze, and a hint of spice. Whether it’s for a cozy family gathering or a festive occasion, this apple cake effortlessly steals the show. The subtle sweetness of the caramel glaze complements the tartness of Granny Smith apples, while the apple pie spice gives the cake a seasonal kick that’s ideal for autumn. It’s an undeniable crowd-pleaser, leaving everyone eagerly reaching for a second slice.

Ingredients Breakdown

The magic of this apple cake lies in the careful selection of its ingredients, each contributing something special to the final flavor.

Choosing the right apples is crucial. Granny Smith apples, with their natural tartness, provide a bright contrast to the sweetness of the batter, holding their shape during baking without turning mushy. These apples enhance the cake’s texture while also delivering a burst of flavor in every bite.

Sour cream is another key component that should not be overlooked. It infuses the cake with moisture, resulting in a soft, tender crumb that doesn’t dry out, even after a couple of days. In this recipe, it acts as a vital balancing agent, working harmoniously with the sugar and butter to create a perfectly rich cake.

The apple pie spice blend, which typically includes cinnamon, nutmeg, and allspice, adds layers of warmth and depth. This fragrant mixture is what makes this cake distinctly autumnal, wrapping each bite in the essence of the season. Finally, the use of both brown and white sugars adds complexity, with brown sugar imparting a hint of molasses and a subtle caramel undertone, complementing the final glaze.

Step-by-Step Baking Instructions

To ensure your cake turns out perfect every time, careful attention must be given to each step of the process.

First, properly preparing your bundt pan is essential. Greasing and flouring the pan will guarantee that the cake releases smoothly after baking, leaving behind no broken edges. A bundt cake should be presented beautifully, and this preparation step is crucial.

When mixing the batter, you want to achieve a light and fluffy texture. This is accomplished by creaming the butter and sugars together for several minutes. Gradually incorporating the eggs one at a time ensures a smooth, homogenous mixture that provides structure to the cake. Avoid rushing through this stage, as it’s key to a tender result.

A gentle hand is required when folding in the apples. Overmixing the batter at this stage can lead to a dense cake, so take care to distribute the apple pieces evenly without overworking the dough.

Finally, timing is everything. Use the toothpick test to determine when the cake is done if it comes out clean or with a few moist crumbs attached, the cake is ready. Pull it from the oven and let it cool in the pan for about 10 minutes before attempting to release it. This brief rest allows the cake to firm up just enough for a clean release.

Crafting the Perfect Caramel Glaze

Homemade caramel glaze takes this apple cake from delicious to extraordinary. The smooth richness of the caramel complements the tart apples and spice, creating a luxurious finish.

Making caramel at home can seem daunting, but with a few simple tips, you’ll have a perfect glaze in no time. Start by melting the butter in a saucepan over medium heat, then add the brown sugar, cream, and corn syrup. The corn syrup plays an important role here, preventing crystallization and ensuring your caramel remains smooth.

Once the mixture reaches a boil, it’s important to reduce the heat and let it simmer. Stirring occasionally helps prevent burning while ensuring that the ingredients combine evenly. As the caramel thickens during the simmer, you can control its consistency. If you prefer a thicker glaze, let it cool slightly before drizzling it over the cake. For a thinner, more fluid glaze, pour it on while still warm.

A sprinkle of chopped pecans on top adds a delightful crunch, contrasting with the smooth glaze and the tender cake.

Recipe Tips

Use room temperature eggs for better incorporation into the batter.
Peel apples efficiently with a vegetable peeler to avoid waste and make chopping easier.
Swap apple pie spice for a homemade blend of cinnamon, nutmeg, and allspice if needed.
Keep the cake fresh by storing it in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

What to Serve With This Recipe

An apple cake like this one pairs wonderfully with a wide range of accompaniments, making it a versatile dessert for any occasion. Serve it with a scoop of vanilla ice cream for a classic combination, where the cold, creamy texture complements the warm, spiced cake. For an added layer of indulgence, drizzle more caramel sauce over the ice cream.

Alternatively, this apple cake makes a fantastic pairing with warm drinks. A spiced chai latte, rich hot chocolate, or a fragrant cinnamon tea brings out the subtle spices in the cake. For a more refreshing contrast, pair the cake with chilled apple cider or a lightly sweetened iced tea.

When hosting a gathering, consider presenting the cake as the centerpiece of your dessert table. The rich caramel glaze, possibly topped with pecans, makes this a visually stunning treat, perfect for special occasions or festive celebrations.

Frequently Asked Questions

Can I use a different type of apple for this recipe?
Yes, but tart apples like Granny Smith are preferred for their firmness and flavor. Varieties like Honeycrisp or Braeburn can also work, though the cake may be slightly sweeter.
What can I substitute for sour cream?
If you’re out of sour cream, you can use plain yogurt or buttermilk as a substitute. These alternatives still provide moisture and a slight tang to balance the sweetness.
How can I prevent my cake from sticking to the bundt pan?
Properly greasing and flouring the bundt pan is essential. Use a generous amount of butter or non-stick spray and make sure every crevice is covered. Dust with flour, tapping out any excess.
Can I freeze the apple cake for later?
Absolutely. Wrap the cooled cake tightly in plastic wrap, followed by aluminum foil, and freeze for up to three months. Thaw in the refrigerator before serving, and reheat slices as needed.

Conclusion: A Slice of Autumn Heaven

This apple cake is the epitome of autumn in dessert form. Its combination of warm spices, tender apples, and decadent caramel glaze ensures it will become a staple at any gathering, whether it’s a casual family dinner or a holiday feast. Its balanced flavors and textures make it irresistible, and the simplicity of the recipe allows for easy execution, even by novice bakers. Embrace the comfort of this dessert and share it with your loved ones because nothing says fall quite like a slice of homemade apple cake.

Apple Cake

This ultra moist Apple Cake is bursting with flavor from bits of apple, warm spices and caramel. This is a great recipe for fall celebrations!

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1 15

Servings:

Author: Jessica Harmon

Ingredients

1 cup sour cream 242g
2 cups peeled and finely chopped apples 200g (about 2 large Granny Smith apples)
3 cups all-purpose flour 375g (not self-rising)
2 teaspoons vanilla extract 8g
1 cup light brown sugar 100g
2 cups white sugar 200g
3 sticks of unsalted butter softened (339g)
5 large eggs room temperature (speed up by placing in warm water for 5 minutes)
½ teaspoon baking powder 2g
½ teaspoon salt 3g
1½ teaspoons apple pie spice 3g

Caramel Glaze

½ stick unsalted butter 57g
1 cup brown sugar 200g (light brown was used in this recipe)
½ cup heavy cream 126g
½ teaspoon salt 2g
1 teaspoon vanilla extract 4g
1 tablespoon light corn syrup 18g (prevents sugar crystallization)

Topping (optional)

¼-½ cup chopped pecans

Instructions

Begin by preheating your oven to 325°F and preparing a bundt pan by thoroughly greasing and flouring it. Set the pan aside while you work on the batter.
Peel and dice your apples, aiming for a fine chop that will amount to 2 cups (two large Granny Smith apples work well). Once prepared, set these aside for later use.
In a separate mixing bowl, combine the all-purpose flour, apple pie spice, baking powder, and salt. Whisk these dry ingredients together and reserve them for later.
In your stand mixer, use the paddle attachment to beat the softened butter on medium speed until it reaches a smooth consistency. Gradually add the white and brown sugars, continuing to mix on medium speed until the mixture is light and fluffy, which should take approximately 3 to 5 minutes.
Add the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. This will help achieve a smooth batter.
In a smaller bowl, blend the sour cream with the vanilla extract until well combined.
Now, with your mixer on low speed, alternate adding the flour mixture and the sour cream mixture into the butter, sugar, and egg batter. Begin and end with the dry ingredients. Add the flour mixture in three parts and the sour cream mixture in two parts, mixing just until everything is incorporated. Avoid overmixing.
Carefully fold in the diced apples by hand, ensuring they are evenly distributed throughout the batter. Transfer the batter into your prepared bundt pan, smoothing out the top.
Bake at 325°F for 1 hour and 10-15 minutes. Keep an eye on the cake as it approaches the 1-hour mark, testing for doneness by inserting a toothpick or skewer into the center. It should come out clean or with a few moist crumbs when ready.
This recipe yields about 8 to 8.5 cups of batter.

For the Caramel Glaze

In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the brown sugar, heavy cream, salt, vanilla extract, and light corn syrup. Stir everything together, being careful to prevent the mixture from splashing onto the sides of the pan.
As the mixture heats up, it will begin to boil. Once boiling, reduce the heat to low and allow it to simmer for 6 minutes, stirring occasionally and ensuring it doesn’t boil over. The glaze should still bubble gently during this process.
After 6 minutes of simmering, remove the pan from the heat. Be aware that the caramel will thicken as it cools. For quicker cooling, transfer it to a glass dish or refrigerate if necessary.
This caramel sauce makes about 1 cup and can be stored in an airtight container in the refrigerator for up to two weeks.

Assembling the Cake

Once both the cake and caramel glaze have cooled, drizzle the caramel generously over the cake. You can either spoon it over or use a piping bag for more precision. If desired, sprinkle chopped pecans on top for an extra crunch.