caramel apple cake

14 Oct


last weekend i took the munchkins apple & pumpkin picking.    and we know what that means — baking with apples… we’ve actually eaten a good number of them – they’re so delicious!!!  this cake was really good, but it definitely needed to be eaten warm and right away 🙂  again i used the tj’s fleur de sel caramel extra YUM


Caramel Apple Cake



  • 3 Granny Smith apples (8 ounces each), peeled, cored and cut into 1/4-inch-thick slices  (i used apples from the orchard – not granny smith)
  • 3 tablespoons lemon juice
  • 1/4 cup raisins (left out)
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 2/3 cup dark-brown sugar
  • 1/2 cup milk
  • 1/4 cup (1/2 stick) unsalted butter, melter, plus 2 tablespoons cold unsalted butter
  • 1 teaspoon vanilla extract
  • 2/3 cup caramel sauce
  • whipped cream (optional)


1. Heat oven to 350 degrees F. Coat an 8 x 8 x 2-inch baking dish with nonstick cooking spray.

2. Place apples in bottom of baking dish; drizzle with lemon juice. Top with raisins, cinnamon and nutmeg.

3. In large bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, blend egg, sugar, 1/4 cup of the milk, the melted butter and vanilla.

4. Make a well in the center of the flour mixture and stir in egg mixture. Pour batter over apples in baking dish.

5. In a small saucepan, combine remaining 1/4 cup milk, 2 tablespoons butter and caramel sauce; bring to a boil, then remove from heat and pour over batter in baking dish.

6. Bake at 350 degrees F for 40 to 45 minutes or until toothpick tests clean. Spoon out servings and serve with whipped cream, if desired.


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