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Easy Salted Caramel Apple Cake Recipe

Easy Salted Caramel Apple Cake

A tender cinnamon apple snack cake baked in a 9 x 13-inch pan and topped with buttery salted caramel sauce. It makes 12–16 servings and is ideal for gatherings, potlucks, and cozy family desserts.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Apple Cake
  • 2 cups (250 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/4 teaspoon Ground nutmeg, optional
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 1/2 cup (105 g) Packed light brown sugar
  • 2 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 1/2 cup (120 g) Buttermilk or plain yogurt
  • 3 medium apples, about 3 cups (350–400 g) Firm tart apples, peeled, cored, and finely diced
Salted Caramel Sauce
  • 1 cup (200 g) Granulated sugar
  • 6 tablespoons (85 g) Unsalted butter, cut into pieces
  • 1/2 cup (120 ml) Heavy cream, warmed
  • 1/2 teaspoon, plus flaky sea salt for finishing Fine sea salt
  • 1 teaspoon Vanilla extract, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan and line the bottom with parchment if desired.
  2. Whisk the flour, baking soda, baking powder, fine salt, cinnamon, and optional nutmeg in a medium bowl.
  3. Beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and creamy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
  4. Add the dry ingredients alternately with the buttermilk or plain yogurt, mixing only until the batter comes together. Fold in the finely diced apples without overmixing.
  5. Spread the batter evenly in the prepared pan. Bake for 32–40 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
  6. Cool the cake in the pan for at least 20–30 minutes. For cleaner slices, let it cool until warm rather than hot before adding the caramel.
  7. For the caramel, melt the sugar in a deep, heavy saucepan over medium heat, stirring occasionally, until deep amber. Carefully whisk in the butter, gradually add the warm cream, and stir in the salt and optional vanilla.
  8. Simmer the caramel for 1–2 minutes until smooth. Cool it for several minutes, drizzle it over the warm or cooled cake, and finish with a small pinch of flaky sea salt.

Notes

Use firm tart apples such as Granny Smith, Honeycrisp, or Braeburn, and dice them small for even baking. Warm the cream before adding it to the caramel, use a deep saucepan, and keep in mind that the caramel will bubble vigorously. Store covered at room temperature for up to 2 days or refrigerate for longer storage; bring slices toward room temperature before serving.