This Apple Spice Cake with Caramel Glaze is a wonderfully moist cake recipe, perfect for any season. You’ll love the tender crumb and the comforting blend of spices, all crowned with a luscious caramel topping. This beginner-friendly recipe makes baking a delightful experience.
Key Ingredients & Substitutions:
- Apples: Use firm, tart apples like Granny Smith or Honeycrisp for the best texture. You can substitute with other baking apples.
- All-Purpose Flour: Standard flour works perfectly. A gluten-free 1:1 baking blend can be used for a gluten-free option.
- Brown Sugar: Adds moisture and depth of flavor. Granulated sugar can be used in a pinch, but brown sugar is preferred.
- Spices: Cinnamon, nutmeg, and allspice create the classic spice cake flavor. Feel free to adjust to your liking or add a pinch of ginger.
- Buttermilk: Reacts with baking soda for extra lift and moisture in this moist cake recipe. You can make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Caramel Sauce: Store-bought works beautifully for the glaze, or you can make your own from scratch.
Ingredients:
For the Apple Spice Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups peeled, cored, and finely diced apples
For the Caramel Glaze:
- 1 cup prepared caramel sauce
- 2 tablespoons milk (any type)
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350-400 (varies with glaze amount)
- Tools: 9×13 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.
2. Cream Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Combine Wet and Dry Ingredients
Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, beginning and ending with the dry. Mix until just combined; do not overmix. Gently fold in the diced apples. This keeps your cake a truly moist cake recipe.
4. Bake the Cake
Pour the batter into your prepared pan and spread evenly. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 10-15 minutes, then invert onto the rack to cool completely.
5. Prepare the Caramel Glaze
While the cake cools, combine the caramel sauce, milk, vanilla extract, and a pinch of salt in a small saucepan. Heat over low heat, stirring constantly, until the mixture is smooth and warm.
6. Glaze and Serve
Once the cake is completely cool, pour the warm caramel glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving. Enjoy your delicious moist cake recipe!
Variation Ideas:
- Nutty Crunch: Sprinkle 1/2 cup chopped walnuts or pecans over the batter before baking.
- Cream Cheese Swirl: Before baking, swirl a sweetened cream cheese mixture into the batter.
- Streusel Topping: Instead of glaze, top with a streusel made from flour, brown sugar, butter, and cinnamon.
- Different Fruit: Try diced pears or peaches for a similar moist cake recipe experience.
Storage Instructions:
Store any leftover Apple Spice Cake with Caramel Glaze covered tightly at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. You can gently warm individual slices in the microwave for a few seconds if desired.
Frequently Asked Questions (FAQ):
Q: Can I use applesauce instead of diced apples?
A: No, diced apples provide important texture and moisture that applesauce cannot replicate for this moist cake recipe.
Q: What if I don’t have buttermilk?
A: You can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest with regular milk to equal 1/2 cup. Let it sit for 5 minutes before using.
Q: Can I freeze this cake?
A: Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then foil. Thaw at room temperature before glazing.
Q: My glaze is too thick/thin. What can I do?
A: If it’s too thick, add a tiny bit more milk, a teaspoon at a time, until desired consistency. If it’s too thin, you can add a tablespoon of powdered sugar, whisking until smooth.
Q: How do I prevent my cake from sticking to the pan?
A: Always grease your pan thoroughly with butter or non-stick spray, then dust with flour. For extra security, you can also line the bottom with parchment paper.
Q: Can I make this a layer cake?
A: This recipe is best suited for a single 9×13 inch pan. To make a layer cake, you would need to adjust the recipe quantities and baking times.