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APPLE CARAMEL CAKE That’s Moist, Buttery & Irresistible

APPLE CARAMEL CAKE
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A moist, buttery Apple Caramel Cake packed with tender spiced apples and topped with a shiny apricot jam glaze. Perfect for fall and holiday gatherings.

Ingredients

Scale
  • 2 large apples (peeled, cored, thinly sliced)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 2 tablespoons apricot jam (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
  2. Toss sliced apples with lemon juice, cinnamon, and brown sugar. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
  4. In another bowl, whisk flour, baking powder, and salt. Gradually add to the butter mixture alternately with milk. Mix until smooth.
  5. Pour batter into the prepared pan and smooth the top. Arrange the apple slices in a circular pattern over the batter.
  6. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Warm the apricot jam and brush over the top of the baked cake for a shiny glaze.
  8. Let the cake cool before slicing. Serve slightly warm or at room temperature.

Notes

  • Use firm apples like Fuji, Pink Lady, or Honeycrisp for best texture.
  • Don’t skip the apricot jam glaze — it adds shine and locks in moisture.
  • This cake pairs perfectly with vanilla ice cream or whipped cream.
  • Store covered at room temperature for up to 2 days or refrigerate up to 4 days.

Nutrition

Find it online: https://www.homeydishes.com/apple-caramel-cake-recipe-moist-and-easy/