Oh friends, this spice cake recipe has “fall” written all over it and let me tell you – you are going to love it! Apple and caramel are the perfect combination, right?! Add in delicious spices and you’ve got a perfect dessert that will disappear in minute after being cut. Its pretty simple to make and since there is no frosting feel, just a caramel sauce that you drizzle over it, feel free to bake it in a pretty bundt pan. I’m ready for fall, are you? 🙂
I like to shred the apple in my food processor, its fast and makes the perfect texture for the cake. You could dice the apples if you wanted to but again I prefer to shred them for this cake.
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/4 tsp cardamom
- 3/4 tsp all spice
- 1 1/2 tsp cinnamon
- 3/4 tsp nutmeg
- 1/2 tsp salt
- 1 2/3 cup sugar
- 1 cup butter softened
- 2 eggs
- 1/2 cup sour cream
- 2 tablespoons milk
- 2 cups shredded apples I shredded 2 medium size apples
Preheat the oven to 350F.
Sift the first 9 ingredients together in a bowl and make sure thoroughly combined.
Beat the butter with a stand mixer until its creamy.
Add the sugar and mix until incorporated.
Add the flour mixture in 2 parts, alternating with the eggs and sour cream and milk.
Finally, mix in the apples.
Pour into your prepared baking pan(s).It will make 2 round 8 or 9 inch cakes or 1 large bundt.
Bake at 350 for 45 minutes.
It will be brown all over and a toothpick entered into the center will come out clean.
Let cool for 10 minutes before serving. Top with caramel sauce (recipe below)
- 1 cup sugar
- 4 tablespoons water
- 2 tablespoons light corn syrup
- 1/2 cup heavy cream
- 2 tablespoons butter
Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
Cover the saucepan and let it cook over medium heat for 3 minutes.
After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
*** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
Stir the mixture, again being careful. Add the butter. Stir until combined.
Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…
I’m so ready for fall color and leaves and clothes and flavors, are you? Its blazing hot here, like the hottest its been all summer so its kind of hard because my heart wants it to be fall but its still clearly very much summer! Any of you having the same problem? Well if So enjoy this Apple Spice Cake with Caramel Sauce, it will help you feel like its fall. 🙂