This easy apple cake drizzled with warm salted caramel sauce is a great way to welcome fall, but it’s appreciated at any time of year!
I’m sitting by the fire as I write this. It’s raining outside but it’s warm and cosy in here and even though it’s still officially summer, I’m reveling in the fact that fall is just around the corner.
I can’t believe I just said that. I’m such a summer person! But fall brings so many fabulous food choices. My good friend Jane made carrot soup today and Laura is making Warm Turmeric Cinnamon Milk for us as I type. I’m thinking about getting the crock-pot out for soups and stews but in the meantime, I made this cake.
This apple cake with warm salted caramel sauce just shouts “FALL!” It’s hearty but tender, filled with a layer of sweet apples, and lightly flavoured with cinnamon and lemon. Drizzled with caramel sauce, it’s like a warm blanket on a chilly evening.
You’ll notice when you look at the recipe below that this one is a little different from my usual recipes. It’s not gluten-free and it uses refined sugar, two ingredients that I usually avoid. I discovered months ago that wheat and I just do not agree. I didn’t jump on the gluten-free bandwagon, I simply find that I don’t digest wheat very well and I’m consistently uncomfortable when I eat it.
So why am I including this recipe for Apple Cake with warm salted caramel sauce? Many of my readers are not bothered by gluten and feel, like I do, that having sugar occasionally is simply okay. I don’t follow a strict type of diet, but I do include some paleo, vegetarian and vegan recipes in my blog. I include recipes that are simple and focus on clean-eating, making minimal use of refined foods or packaged products. What you see on my blog is what we’re eating at home or in this case, what I’ve prepared for my family and friends.
This cake is divine (according to Denis who polished off the piece in the photo) and it’s perfect for a fall celebration. I hope you’ll find some time this fall to make it for your own celebration with your family and friends.
Apple Cake with Warm Salted Caramel Sauce
- 6 apples
- 1 tbsp cinnamon
- 2 3/4 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup vegetable oil
- 1/4 cup lemon or orange juice
- 2 1/2 tsp pure vanilla extract
- 4 large eggs
- 2 1/4 cups granulated sugar, divided: 1/4 cup for the apples, 2 cups for the cake batter
- 1 cup chopped walnuts or pecans, optional
- Preheat oven to 350°F. Prepare a 10-inch tube pan with either butter or non-stick spray.
- Peel, core and chop the apples into 1/2 inch chunks and toss with 1/4 cup sugar (or less, depending on the natural sweetness of the apples) and 1 Tablespoon cinnamon.
- In a large bowl, sift the flour, baking powder and salt.
- In a medium bowl, whisk together the oil, juice, vanilla, eggs, and remaining sugar.
- Stir the wet ingredients into the dry until smooth, then add the nuts, if using.
- Pour half the batter into the pan, top with half the apples, spread the remaining batter over all, then arrange the rest of the apple chunks on top. Bake at 350°F. for about 1 1/2 hours or until tester comes out clean.
- Cool in pan placed on a rack, then flip out on to a serving dish. Slice and drizzle with warm Salted Caramel Sauce.
Adapted from Mom’s Apple Cake in The Smitten Kitchen Cookbook by Deb Perlman.
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