"A hit for all ages. Delicious in every way." — Glenda
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1 1/3 cups
packed brown sugar
1 3/4 teaspoons
Granny Smith apples - peeled, cored and cut into wedges
1 1/4 teaspoons
A good cake that's not overly sweet. I did make my batter a little differently though. Milk instead of water, baking powder in lieu of soda, two eggs, vanilla extract and more apples. I placed my sugar, cinnamon and butter mixture into a sauce pan and stirring constantly, I brought it to a boil. I then proceeded with the rest of the recipe. This cake is not only yummy for dessert, but it also makes a nice breakfast. Thanks Glenda!
this was a really good concept, unfortunately, i had a couple of issues, all of my caramel cooked up and out of the cake pan (be sure to put another pan under the cake pan or you will have a mess) and the cake batter seemed more like dough than batter. very good, though, as far as taste goes. i put diced apples and walnuts in the cake as well, and cooked the caramel on the stove. i'll do more tinkering with this recipe, as i think it has a lot of potential.
I would give this a 5 star rating except I had the same problem with it that my fellow bakers had....It was not done after specified time. I baked mine for 50 minutes and it turned out perfect. I really needed this cake to turn out good because I made another apple cake off of this site and it was horrid. So that was my husbands first impression of apple cake. once this was ready to eat he loved it, I loved it. I have made this twice. Just make sure you let it cool long enough before turning it over or the apples will stick to the bottom of the pan. Other than the cook time this was a fabulous recipe.
This apple recipe was quite good. I thought it would taste more caramel-like, but I thought it taste more like apple pie. I left out the pecans, since I'm not a fan of nuts. I would make it again. My dinner company enjoyed it.
The first time I made it, it did not cook all the way through (insert a knife in the center and it will come out clean when done), so I baked for extra 15 minutes and was fine...not caramel enough for me tho... Next time I made it, I added 1/4 cup of maple syrup to the brown sugar, cinnamon, butter topping layer. Also, added apple slices to the bottom (top while cooking) layer and extra nuts. Next time, I will try an applesauce layer to the center to make a little more applely...
My family loved this! Even my 3 1/2 year old who has refused every cake, brownie, and cupcake offered to him in his life ate a piece. I did follow the suggestions of others and used milk instead of water, 2 eggs, 1/2 tsp vanilla, and chopped apples to the batter. I wasn't sure how much brown sugar to use (if the 1 1/3 cup the recipe called for was 1/3 cup for the topping and 1 cup for the batter or if it all went into the batter) because the butter was not a combined measurement, but the cinnamon was. I used 1/3 cup for the topping and 1 1/3 for the cake. It turned out wonderfully!
This is very good, but needs more "goop" on top. Next time I'll use more brown sugar and butter. I used Granny Smith apples but I will use a different kind next because Grannies are not juicy or sweet enough. Also, I added an egg to the batter. I used a lot more pecan halves on the top and didn't add any to the cake itself. This is so good with vanilla ice cream! I had to bake it much longer than 30 minutes to get the middle done.
Amazing. As some others did I added an egg. Next time I am going to add a little vanilla also. I did not have pecans, however I used walnuts and they were great! I baked at 350 for apprx 50 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel Apple Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 344
** Calories from Fat: 164
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