Recipes and Cooking Apple Cake with Buttery Caramel Sauce Get your fall baking going with this warm, delicious apple cake recipe. The buttery caramel sauce on top makes this fall cake recipe perfect for a chilly night. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 8, 2021 Print Rate It Share Share Tweet Pin Email Photo: Peter Krumhardt Prep Time: 35 mins Bake Time: 45 mins Total Time: 35 mins Servings: 16 Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon ¼ teaspoon baking soda ½ cup butter, softened 2 cup sugar 2 eggs 6 cup coarsely chopped unpeeled cooking apples (about 5 to 6 medium apples) 1 cup chopped walnuts 1 recipe Buttery Caramel Sauce Buttery Caramel Sauce ⅓ cup butter ⅓ cup granulated sugar ⅓ cup packed brown sugar ⅓ cup whipping cream ½ teaspoon vanilla Directions Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set pan aside. In a medium bowl stir together the flour, baking powder, salt, nutmeg, cinnamon, and baking soda; set aside. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Add flour mixture to butter mixture, beating on low speed just until combined. Fold in apples and walnuts. (Batter will be thick.) Spread batter in prepared baking pan. Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 45 minutes. Serve warm with Buttery Caramel Sauce. Makes 16 servings. Buttery Caramel Sauce In a small saucepan melt butter over medium heat. Stir in sugars and cream. Bring to boiling, stirring constantly. Remove from heat; stir in vanilla. Serve warm. Makes about 1-1/4 cups. To Store: Cool cake; cover cake pan with foil and freeze for up to 1 month. Thaw covered cake in the refrigerator overnight. Reheat cake, covered, in a 325 degrees F oven about 30 minutes or until warm. Sauce can be covered and refrigerated for up to 1 week. Reheat in a saucepan over medium heat. Rate it Print Nutrition Facts (per serving) 369 Calories 17g Fat 23g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 369 % Daily Value * Total Fat 17g 22% Saturated Fat 8g 40% Cholesterol 59mg 20% Sodium 188mg 8% Total Carbohydrate 23g 8% Total Sugars 38g Protein 4g Vitamin C 1.8mg 9% Calcium 30.3mg 2% Iron 1.1mg 6% Potassium 116mg 2% Folate, total 40.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.