Best Double Apple Caramel Cake Recipes

DOUBLE CARAMEL APPLE BUNDT CAKE

Double Caramel Apple Bundt Cake image

So much caramel! This Double Caramel Apple Bundt Cake isn't just boasting - moist caramel cake, loaded with apples and a little spice, then doused in even more caramel sauce for a deliciously sweet dessert experience!

Provided by Erica

Categories Dessert

Time 1h40m

Number Of Ingredients 22

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1 cup unsalted butter (softened)
1 cup granulated sugar
1 cup brown sugar
3 large eggs (room temperature)
2 teaspoons vanilla extract
1 cup buttermilk
3 medium-sized apples (chopped)
2 Tablespoons unsalted butter
2 Tablespoons granulated sugar
2 Tablespoons brown sugar
1 teaspoon vanilla extract
1 cup granulated sugar
2 Tablespoons water
6 Tablespoons unsalted butter (chopped)
1/2 cup heavy cream
1 teaspoon vanilla extract

Steps:

Preheat oven to 325 degrees F. Grease and flour (or spray) a 10-inch Bundt cake pan; set aside.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer,) Cream butter and sugars on medium speed until fluffy, about 3 minutes.
Add eggs and vanilla and mix until fully combined. In alternate batches, add dry ingredients and buttermilk, mixing until just combined. Fold in apples with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into prepared bundt pan.
Bake for 50-55 minutes, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.
Using the handle of a wooden spoon, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.
In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.
Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary.
When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like. Enjoy!

Nutrition Facts : Calories 621 kcal, Carbohydrate 87 g, Protein 5 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 117 mg, Sodium 290 mg, Fiber 2 g, Sugar 61 g, ServingSize 1 serving

DOUBLE APPLE CARAMEL BUNDT CAKE

Double apple caramel bundt cake image

This double apple caramel bundt cake is filled with chopped apples, drizzled with a sticky caramel glaze and topped with fudge pieces and chopped pecans. Heavenly!

Provided by Nickki Thompson, adapted from a recipe by Dorie Greenspan

Categories Dessert

Time 1h10m

Number Of Ingredients 16

Ingredients

300 g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda, baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
150 g soft butter
250 g apple butter or unsweetened apple sauce
2 large eggs
240g soft light brown sugar
3 medium apples, peeled and chopped into small dice (about 150g after peeling and chopping)
75g chopped pecan nuts
75 g dairy fudge, chopped into small pieces (optional)
125 g icing sugar
2 or 3 tablespoons caramel sauce
1 or 2 tablespoons milk
fudge pieces and chopped pecans for sprinkling over

Steps:

Preheat the oven to 180C/160Fan/350F.
Grease a 9 to 10 inch bundt tin very well, concentrating on all the nooks and crannies. I've been using "Goop" (homemade cake release) very successfully for the last few years!
Whisk together the flour, baking powder, bicarbonate of soda and cinnamon.
Cream together the butter and sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the apple butter or sauce and don't worry if the batter seems curdled.
Fold the dry ingredients into the creamed mixture gently until they disappear into the batter. Fold in the chopped apples, pecans and fudge chunks, if using.
Pour this mixture into the Bundt tin and bake for 50-55 minutes, or until a skewer inserted into the cake comes out clean.
To make the the caramel glaze:
Sieve the icing sugar into a medium bowl. Add 1-2 tablespoons of the caramel sauce and milk, adding more if the glaze is too thick. Drizzle the icing over the cake and top with fudge pieces and chopped pecans, if using.

Nutrition Facts : Calories 471 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 352 grams sodium, Sugar 50 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CARAMEL APPLE CAKE

Caramel Apple Cake image

When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long! -Marilyn Paradis, Woodburn, Oregon

Provided by Taste of Home

Categories Desserts

Time 2h

Yield 16 servings.

Number Of Ingredients 19

Ingredients

1-1/2 cups canola oil
1-1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3-1/2 cups diced peeled apples
1 cup chopped walnuts
2 teaspoons vanilla extract
CARAMEL ICING:
1/2 cup packed brown sugar
1/3 cup half-and-half cream
1/4 cup butter, cubed
Dash salt
1 cup confectioners' sugar
Chopped walnuts, optional

Steps:

In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.

Nutrition Facts : Calories 528 calories, Fat 29g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 211mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 6g protein.

DOUBLE APPLE CARAMEL CAKE

Double Apple Caramel Cake image

There is just something about apples and caramel together we love. This awesome dessert is fall in every bite. The apple cake reminds us of an apple cobbler. It has a crunchy top with a soft and juicy inside. Make sure to serve this while warm. The ice cream melts a bit and even more magic happens.

Provided by Lisa Cox

Categories Cakes

Time 1h

Number Of Ingredients 7

Ingredients

1 box butter cake mix or yellow cake mix (15.25 oz)
1 large eggs
1 c unsweetened applesauce
1/3 c water
1 can(s) apple pie filling
1 jar(s) caramel ice cream topping
1/2 gal vanilla ice cream

Steps:

1. Add cake mix, eggs, applesauce and water to a bowl. Mix until smooth.
2. Pour into a lightly greased 9x13 glass or metal cake pan. Smooth into the pan.
3. Pour the apple pie filling into the center of the cake batter.
4. Spread lightly to the ends of the pan but, not all the way.
5. Bake at 350 for 35 to 40 minutes.
6. Drizzle caramel over hot cake. Top with vanilla ice cream and drizzle more caramel on top.