Amazing Salted Caramel Apple Cake: 1 Joyful Bite

Oh, hello there! You know that cozy feeling autumn brings? The crisp air, the rustling leaves, and the irresistible urge to bake something warm and comforting? Well, get ready, because I’ve got the *perfect* recipe to capture all those delicious fall vibes: my Salted Caramel Apple Cake. As a chef with nearly two decades in the kitchen and a mom powering through busy days, I’m all about making food that tastes incredible without being complicated. This cake is exactly that – a tender, moist apple cake crowned with a dreamy, rich salted caramel frosting. It’s the kind of treat that truly brings joy to the table, made with simple ingredients and a whole lot of love. You can learn more about my cooking philosophy right here!

Why You’ll Love This Salted Caramel Apple Cake

It’s ridiculously easy to whip up, perfect for those busy weeknights! The combination of warm apple and gooey salted caramel is pure fall magic. It’s incredibly moist and tender, thanks to the unsweetened applesauce. A surefire crowd-pleaser that feels like a special occasion but is perfect for any day. This Salted Caramel Apple Cake is truly the taste of autumn in every bite!

Ingredients for Salted Caramel Apple Cake

Alright, let’s talk about what you’ll need to make this magic happen! Don’t worry, it’s all pretty standard stuff you probably have lurking in your pantry or kitchen.

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup granulated sugar
• ½ cup unsalted butter, softened (make sure it’s nice and soft, please!)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup unsweetened applesauce (this is our secret to extra moisture!)
• ½ cup milk
• 1 ½ cups peeled and chopped apples (I like Honeycrisp or Fuji, but use your fave!)

And for that dreamy frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup milk
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¼ cup caramel sauce (store-bought is totally fine, just pick a good quality one!)

Equipment You’ll Need for This Salted Caramel Apple Cake

Okay, so to whip up this amazing Salted Caramel Apple Cake, you won’t need a whole professional kitchen setup, thankfully! Just a few trusty tools will do the trick. You’ll definitely want a good 9-inch round cake pan – that’s where all the magic happens. An electric mixer (handheld or stand mixer) will make creaming that butter and sugar a breeze, but honestly, a sturdy whisk and some elbow grease work too! Grab a couple of mixing bowls (one for dry stuff, one for wet, you know the drill), and a reliable spatula for folding and frosting. Don’t forget a whisk for your dry ingredients and a handy measuring cup and spoon set. Oh, and of course, a wire rack for cooling is a must!

How to Make the Perfect Salted Caramel Apple Cake

Alright, let’s get down to business! Making this incredible Salted Caramel Apple Cake isn’t scary good, I promise. It’s more like a fun little baking adventure. My goal is always to make recipes that taste like you’ve spent hours, but are actually super manageable. If you’re looking for more simple ideas, you can check out my easy recipes or dive into my dessert recipes collection. We’ll start with the cake itself, then get to that dreamy frosting – you’re going to love this process!

Preparing the Cake Batter

First things first, let’s get that oven preheated to 350°F (175°C). Make sure you grease and flour your 9-inch round cake pan really well. Nobody wants a cake stuck to the pan, right? Now, in a medium bowl, whisk together your flour, baking soda, salt, cinnamon, nutmeg, and those cloves. Give it a good mix so everything’s evenly distributed. In a bigger bowl, cream your softened butter and granulated sugar together until it’s nice and fluffy – this step is key for a tender cake! Beat in your eggs one at a time, then stir in that lovely vanilla extract. Next, in a smaller bowl, quickly whisk together the unsweetened applesauce and milk. Now, we’ll alternate adding the dry ingredients and the applesauce mixture to the butter mixture. Start and end with the dry stuff, adding about a third of the dry, then half the wet, then another third of the dry, the rest of the wet, and finally the last bit of dry. Just mix until it’s *just* combined – don’t go overboard! Lastly, gently fold in those chopped apples. They’ll bake up so soft and delicious.

Baking and Cooling Your Salted Caramel Apple Cake

Pour all that yummy batter into your prepared cake pan and spread it out evenly. Pop it into that preheated oven and bake for about 30 to 35 minutes. How do you know it’s done? The easiest way is the wooden skewer test! Stick one right into the center; if it comes out clean (no wet batter clinging to it, just maybe a few moist crumbs), it’s ready! Let the cake cool in the pan for about 10 minutes. This little bit of cooling time helps it firm up so it doesn’t fall apart when you flip it. Then, carefully invert it onto a wire rack to cool *completely*. Seriously, wait until it’s totally cool before you even *think* about frosting it, or you’ll have a melty mess!

Making the Salted Caramel Frosting

While your cake is cooling off, let’s whip up that heavenly salted caramel frosting. It’s so simple! In a big bowl, beat your softened butter until it’s really creamy. Then, start adding the powdered sugar, alternating it with that ¼ cup of milk, a little bit at a time. Keep beating until it’s all smooth and wonderfully creamy. Stir in the vanilla extract, the salt (this is what makes it *salted* caramel, don’t skip it!), and that gorgeous caramel sauce. Give it all a good mix until everything is beautifully combined and smells amazing. See? Easy peasy! This frosting is just begging to smother your cooled cake.

Tips for Success with Your Salted Caramel Apple Cake

You know, even with the best recipes, a few little tricks can make all the difference. For this Salted Caramel Apple Cake, here’s what I’ve learned: pick apples that hold their shape when baked – Granny Smith, Honeycrisp, or Fuji are usually my go-to’s. And for that frosting? If it seems a little too thick, just add another *tiny* splash of milk until it’s spreadable. If it’s too thin, a bit more powdered sugar will do the trick. Trust me, getting that consistency just right is key to a beautiful finish on your cake! Don’t overmix the batter once the flour is in; just mix until it’s combined, that keeps your Salted Caramel Apple Cake tender.

Ingredient Notes and Substitutions for Apple Cake

Let’s chat real quick about a couple of things in this recipe. For the apples, while I love a good Honeycrisp or Fuji for their sweetness and texture, a Granny Smith will give you a lovely tartness that really balances the sweet caramel. If you don’t have unsweetened applesauce on hand, you could try using an equal amount of pureed ripe banana, but it will change the flavor a bit. And for the milk? Any milk will work, whether it’s whole, skim, oat, or almond milk, so use what you’ve got!

As for the salt, I think the pink salt adds a really nice nuance, but regular table salt is perfectly fine too. The biggest thing is just making sure your butter is softened, not melted! That makes all the difference for fluffy frosting.

Frequently Asked Questions About Salted Caramel Apple Cake

Got questions about this delicious Salted Caramel Apple Cake? I’ve got answers! Baking is all about confidence, so let’s clear up anything that might be on your mind.

Can I make this cake ahead of time?

Oh, absolutely! The great thing about a good apple dessert is that it often tastes even better the next day. You can bake the cake one day and frost it the next. Just make sure it’s stored at room temperature in an airtight container. This cake is perfect for prepping ahead for parties!

What kind of apples are best for this recipe?

For this fall baking favorite, I really love using apples that hold their shape and have a nice tartness to balance the sweetness of the cake and caramel. Honeycrisp, Fuji, or Granny Smith are usually my top picks. Just be sure to peel and chop them into small, bite-sized pieces so they bake nice and soft throughout the cake.

How do I store leftover cake?

Storing this yummy caramel apple cake is super easy. The best way to keep it fresh is in an airtight container at room temperature. It should stay delicious for about 3-4 days. If your kitchen is super warm, refrigerating it is an option, but let it come to room temperature for the best texture and flavor before serving.

Estimated Nutritional Information

Now, about the numbers! Keep in mind these are just estimates because, well, baking is an art, and brands can vary! This information is here to give you a general idea, and you can find our full privacy policy here. A slice of this delicious Salted Caramel Apple Cake typically works out to be around 450 calories, with about 22g of fat and 65g of carbs. It’s a lovely treat for any fall baking adventure!

Share Your Salted Caramel Apple Cake Creations!

Okay, now it’s YOUR turn! I absolutely LOVE seeing your baking adventures. When you make this Salted Caramel Apple Cake, please, please share your photos with me! Tag me on social media or leave a comment below – I can’t wait to see how your cake turned out. Hearing from you and seeing your creations makes my day!

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