Gooey Caramel Apple Cake

Gooey Apple Cake with Caramel Topping
Diana Rattray
    60 mins
This apple cake is topped with an easy cooked caramel topping, poured over the hot cake.

What You'll Need

  • 1 cup light brown sugar, firmly packed
  • 1/2 cup vegetable oil
  • 2 teaspoons ground cinnamon
  • 1 tablespoon vanilla
  • 2 large eggs
  • 1/4 cup milk
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 medium tart apples, peeled, cored and coarsely chopped
  • Caramel Topping
  • 1/2 cup light brown sugar, packed
  • 1/4 cup butter
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla

How to Make It

  1. In a mixing bowl with electric mixer, beat together 1 cup of brown sugar, the vegetable oil, cinnamon, and 1 tablespoon of vanilla. Add eggs one at a time, beating well after each addition. Mix in the milk, flour, baking powder, and salt, stirring just until blended. Stir in apples.
  2. Pour the batter into a greased 9-inch square pan. Bake at 350° until cake springs back when touched lightly in the center, about 30 to 40 minutes. 
  1. Meanwhile, make the caramel topping. Combine 1/2 cup brown sugar, 1/4 cup butter, and 1/4 cup of heavy cream in a heavy saucepan over medium heat; bring to a boil. Reduce heat to simmer; continue cooking and stirring for 5 minutes. Remove from heat and stir in 1 teaspoon vanilla.
  2. With a fork, pierce the hot cake all over.
  3. Pour hot caramel topping over the cake.
  4. Serve warm or at room temperature with a dollop of sweetened whipped cream or whipped topping. Alternatively, serve with a scoop of ice cream.

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