Apple Cake with Caramel topping

Manique Abayasekara
Jun 27
2 min read

Ingredients

1/2 cup butter

1 2/3 cups sugar

2 eggs

1 1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 1/2 tsp cinnamon

1/2 tsp nutmeg

3 cups diced and peeled apples (about 2 large apples)

1/4 cup chopped pecans or walnuts (optional)

For the caramel sauce

1 1/3 cups brown sugar

2 tbsp half & half

4 tbsp butter

Method

Preheat your oven to 175°C. Grease a 9-inch round or square cake pan.

In a large mixing bowl, cream together the room temperature butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then stir in vanilla extract.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Gradually mix the dry ingredients into the wet mixture, stirring just until combined. The batter will be thick.

Gently fold in the diced apples and chopped nuts if using, distributing them evenly throughout the batter.

Spread the batter evenly in the prepared pan.

Bake for 40-45 minutes, or until a toothpick inserted in the centre comes out clean and the top is golden brown.

While the cake is in the oven, make the caramel sauce.

In a small saucepan, combine brown sugar, half & half, and butter. Cook over medium heat, stirring until the butter melts and the sauce is smooth and slightly thickened (about 3-5 minutes).