Buttery Apple Cake

apple cake with a buttery caramel topping

5 from 2 votes

Buttery Apple Cake made with fresh apples, warm spices, and a rich buttery batter, this cake is the perfect treat for any occasion. Whether served as a dessert after a family dinner or enjoyed with a cup of coffee in the morning, apple caramel cake never disappoints.

Prep Time15

Cook Time45

Total Time1

Course: Dessert, treats

Cuisine: American

Keyword: apple cake

Servings: servings

Calories: 363kcal

Author: Jessica & Nellie

Ingredients

½ cup butter softened
2 cups sugar
½ tsp vanilla extract
2 eggs
2 cups flour
1 ½ tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
½ tsp. baking soda
6 cups apples peeled & chopped

Caramel Glaze

½ cup brown sugar
½ cup butter cut into cubes
½ cup heavy whipping cream

Instructions

Prep: Get started by spraying a 9x13 baking pan with non-stick cooking spray. Also, get the oven preheating to 350°.
Next, prepare the apples for baking. They need to be peeled, then chopped into small ½" size chunks.
Batter: In a large mixing bowl, cream the butter sugar and vanilla. Add eggs, one at a time beating well after each addition. Whisk together the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well.
Stir in apples until well combined.
Bake: Spread into a 9x13 baking dish sprayed with non-stick spray. Bake for 40-45 minutes or until top is lightly browned and springs back when lightly touched.
Cool for 30 minutes before adding glaze and serving.
Caramel glaze: Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Top cake before serving.

Notes

Once the cake has cooled to room temperature, store it in an airtight container or wrapped in plastic wrap. Store at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

If you plan to store the cake for longer than 5 days, it is recommended to freeze it. Wrap the cake tightly in plastic wrap and then aluminum foil, and it can be stored in the freezer for up to 3 months.

Nutrition