Rating: 4.2 stars
30 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
  • 30 Ratings

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.

Source: Better Homes and Gardens

Gallery

Credit: Peter Krumhardt

Recipe Summary

prep:
35 mins
bake:
45 mins at 350°
Servings:
16
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Apple Cake with Buttery Caramel Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

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.

Nutrition Facts (Apple Cake with Buttery Caramel Sauce)

369 calories; total fat 17g; saturated fat 8g; polyunsaturated fat 4g; monounsaturated fat 4g; cholesterol 59mg; sodium 188mg; potassium 116mg; carbohydrates 23g; fiber 2g; sugar 38g; protein 4g; trans fatty acid 0g; vitamin a 389IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 40mcg; vitamin b12 0mcg; calcium 30mg; iron 1mg.

Buttery Caramel Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

30 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1