Apple Cake with Brown Sugar Caramel Sauce
This delightful old-fashioned Apple Cake with Brown Sugar Caramel Sauce is one outrageously delicious apple dessert. Kicked up with an easy sauce, it’s worthy of special company.
Apple Cake with Brown Sugar Caramel Sauce
My dad came to play grandpa this weekend. He and Nick will head up to South Bend tomorrow to root on Notre Dame as they play Stanford. Go Irish!!! And I love to treat him to some home cooking. He eats everything with gusto! I remember baking an apple cake for him and my mom when they came to visit me in my inaugural apartment (where Bill claims I lived off popcorn!), so this apple cake was the perfect choice for our first Friday of autumn dinner.
The addition of this divine sauce was what made this cake a winner! Who doesn’t love an apple dessert? If you need more inspiration, here are 25 All-American Desserts to peruse!
Tips for Making This Easy Caramel Sauce
Bundt cakes are always a super easy dessert option. No need for frosting, only one pan to wash, and typically they’re dense cake which I prefer. But to make a Bundt cake more memorable, a drizzle of a delectable sauce is an easy solution.
This caramel sauce is not made the traditional way, by cooking the sugar and butter until amber, then adding the cream. I always have to keep my fingers and toes crossed for success when I make that version.
This sauce preparation is much less intense, but you must cook it long enough to ensure the brown sugar is melted to avoid a grainy sauce. You may be put off by the corn syrup in the recipe, but that is crucial for preventing re-crystallization of those sugars. Unless a silky smooth sauce is not your goal. I didn’t think so.
If you prefer, just buy a good quality caramel sauce for an even easier version of this scrumptious Apple Cake with Brown Sugar Caramel Sauce. Note: the caramel sauce may eventually recrystallize, so it’s best to use it up within about 48 hours.
P.S. I just updated this post after taking this apple cake with brown sugar caramel sauce to our friends’ house for dessert. Our August weather felt like fall, so an apple dessert seemed right. Even Bill, who is not nearly as enamored with apple desserts as I am, raved about it! I only put nuts in half the cake knowing he wouldn’t be thrilled with those.
More Recipes You’ll Love:
- Old Fashioned Apple Crisp from Barefeet in the Kitchen
- Brown Sugar Apple Bread from That Skinny Chick Can Bake
- Apple Butterscotch Skillet Cookie Recipe from Lemons for Lulu
- Classic Apple Pie from That Skinny Chick Can Bake
- Irish Apple Crumble Cake with Apple Brandy Sauce from Saving Room for Dessert
For This Apple Bundt Cake Recipe, I Recommend:
- Bundt Pan, 10-15 Cups
- Wusthof Classic 6-inch Wave Knife
- OXO Good Grips Swivel Peeler
- 10 Piece Nesting Glass Mixing Bowl Set
- OXO Non-Slip Cutting Board
Apple Cake with Brown Sugar Caramel Sauce
Recipe adapted from a recipe from my foodie friend, Lori
Ingredients
Cake
- 1 cup vegetable oil
- 2 cups sugar
- 2 eggs
- 1 tablespoon vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon, optional
- 3 cups apple chunks, peeled and cored (I used a mixture of golden delicious, granny smith and Jonagold)
- 1 cup nuts, optional
Caramel Sauce
- 1 cup brown sugar
- 1/2 cup butter
- 1 teaspoon vanilla
- 1/4 cup cream
Instructions
- Preheat oven to 300º. Grease and flour tube or Bundt pan. Set aside.
- Combine oil, sugar, eggs and vanilla. Add dry ingredients and stir to combine. Add apples and nuts, if using. The batter is very thick. Stir carefully.
- Spoon mixture into prepared pan. Even out top with spatula or knife. Bake 1 1/2 hours.Cool
- -10 minutes, then remove to serving plate.
- To make caramel sauce, melt brown sugar and butter over low heat. Stir in vanilla and cream and cook till thick, stirring occasionally. Spoon over slices of cake.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 774Total Fat: 42gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 68mgSodium: 364mgCarbohydrates: 95gFiber: 3gSugar: 62gProtein: 8g
