Caramel Apple Cake

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Some recipes taste like home, and this Caramel Apple Coffee Cake is one of them. This spiced apple cake has been our grandma’s signature recipe for as long as we can remember, and her version is just as delicious on its own, but we couldn’t resist giving it a little fall-inspired update with some caramel glaze!

This cake has so much warmth and sweetness in every bite that makes this cake taste like something so familiar and comforting. The warm spices in the batter, tart Granny Smith apple chunks and crunchy pecans folded throughout, and the tender, buttery crumb that develops as this cake cooks are to die for. As the cake bakes in the bundt pan, it gets a beautifully golden crust on the edges before the cake gets coated in a smooth caramel glaze. 

Although these flavors feel perfect for fall afternoons, this Caramel Apple Cake is too good to save for one season. We hope this cake becomes the cake – much like our grandma’s – that becomes something you make when family comes in town, what people ask for when they arrive, and the kind of cake you look forward to sharing around the kitchen table.

Why You’ll Love This Caramel Apple Cake

• It has a super tender, buttery crumb. The texture of this cake is to-die-for! As the apple cake bakes in the bundt pan, it develops a delicious, moist crumb. And when the caramel glaze goes on top, it makes this cake even more tender!
• The homemade caramel glaze! The glaze settles into all the ridges that the bundt pan creates to give each bite a sweet, caramel flavor.
• Fruity, nutty, and comforting! The apples, pecans, and spiced batter add texture and soul-warming flavor to each bite.

How to Make This Caramel Apple Cake

Step 1. Preheat the oven and grease and flour a bundt pan.

Start by preheating your oven to 350°F to warm to temperature while you make the batter. Grease and flour a bundt pan, making sure to coat all the nooks and crannies of the pan with butter or nonstick cooking spray. Use a sifter to slightly sprinkle the inside of the bundt pan with flour. 

The flour will create a barrier between the cake and the pan so that it doesn’t stick. This is crucial (in our opinion) for cleanly removing the cake from the pan and getting those beautiful crisp edges.

Step 2. Make the spiced apple pecan batter.

This apple cake batter is where most of the magic happens. The combination of the spiced batter, chopped tart apples, and crunchy pecans is hard to beat! It’s so cozy.

To make the batter, start by mixing the wet and dry ingredients in two separate bowls. Start by adding dry ingredients – a mixture of flour, baking powder, baking soda, cinnamon, and salt – to a large bowl. Set the dry ingredients to the side while you mix the wet ingredients. 

In the bowl of a stand mixer, with the paddle attachment, cream butter and sugars together on medium speed. Beat in two eggs and vanilla extract until just combined.

Pour the flour mixture into the wet ingredients until you don’t see any flour streaks in the batter. Lastly, use a wooden spoon to fold in chopped pecans, nuts, and lemon zest.

Step 3. Bake the cake and let it cool for 15 minutes.

Pour the batter into the prepared pan and spread it in an even layer in the bottom of the pan. Bake the cake for 1 hour, testing doneness with a toothpick. If the toothpick comes out with some loose crumbs, it’s ready. If there is wet batter on the toothpick, stick it back in for 3-5 more minutes until cooked through.

Let the cake cool for 15 minutes before flipping it over onto a wire cooling rack. Let the cake cool for an additional 15 minutes before adding the glaze to the top. 

Step 4. Make caramel sauce while the cake is cooling and pour it over the cake before slicing.

While the cake is cooling, make the caramel glaze. This comes together in a matter of minutes. Start by melting butter in a saucepan over medium heat. When the butter has melted, stir in sugar and milk and continue to stir until the mixture is bubbling. 

Reduce the heat and continue to simmer for 5-8 more minutes to thicken. You want the glaze to resemble a thick syrup texture. Once you notice the glaze is starting to thicken, remove the glaze from the heat and whisk in some vanilla extract. 

Let the glaze cool for 10-15 minutes before you pour it over the cake. Generously glaze the cake with caramel syrup and let it set for about 5 minutes before slicing and enjoying!

Tips for Making Caramel Apple Coffee Cake

• Use Granny Smith apples for best flavor. Tart apples work best in this cake to balance the sweetness of the batter and caramel glaze. For the best results, we recommend peeling and chopping the apples into evenly sliced pieces so that they can soften as they bake.
• Grease and flour your bundt pan. The last thing you want is for the cake to stick to the bundt pan. The bundt pans have a lot of curves and devices that the cake can stick to. Make sure to coat every nook with butter or baking spray. Adding a dusting of flour will also create a physical barrier between the cake and the pan.
• Don’t overmix the batter. Mix the dry and wet ingredients together until just combined. Over-mixing the batter could make the cake dense, rather than soft and tender. 
• Allow the cake to cool before removing it from the pan. Let the cake cool in the bundt pan for 15 minutes after baking. This will give the cake time to firm up slightly before you flip it over onto the wire rack. Give the cake a little more time to cool outside of the pan before adding the caramel glaze, so that it doesn’t immediately slide off the cake.

Storing Leftover caramel coffee cake

If you have leftover cake, store it in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If you refrigerate the cake, let the slices come to room temperature before serving. You can also reheat in the microwave if you prefer a warm slice of cake.

If you want to store this cake for longer, let it cool completely, wrap it tightly in plastic wrap, and place it in a freezer-safe container for up to 2–3 months

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