Caramel Frosted Apple Cake Recipes

CARAMEL APPLE CAKE

Steps:

• In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.

FRESH APPLE CAKE WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350 F.
• Lightly grease a 9x13x2 inch baking pan and then line it with parchment or wax paper. Grease the paper.
• Measure the vegetable oil into a large mixing bowl.
• Add the granulated sugar and eggs. With an electric mixer on low speed, beat until creamy. Beat in vanilla.
• In a separate bowl, combine the flour, salt, baking soda, and baking powder.
• Add the flour in small amounts, beating well after each addition. When all flour has been added, or when batter becomes very stiff, remove the electric mixer and begin stirring by hand.
• Fold in chopped pecans and chopped apples.
• Spoon the batter into the prepared baking pan and spread evenly.
• Bake for 45 to 55 minutes, or until a toothpick comes out clean when inserted into the center.
• Let the cake cool in the pan for 5 minutes. Carefully loosen edges and turn it out onto a cake rack, remove wax paper, cool and frost.
• In a saucepan, combine the butter and brown sugar together; place the pan over medium heat and cook until the sugar is dissolved, stirring constantly.
• Remove the pan from the heat; add 3 tablespoons milk and 1 box of confectioners sugar. Beat and add just enough milk to spread.

MOM'S BEST APPLE CAKE WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350*F. Grease and flour a 9 x 13 baking dish.
• Cake: In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Add the flour, salt, cinnamon and nutmeg(if using), and baking soda. Beat together until well-incorporated. Stir in the apples.
• Pour the cake batter into the prepared baking dish. Bake for 55 - 60 minutes. Cool completely before adding the topping.
• Topping: In a saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture boils. Boil without stirring for 3 minutes. Remove from heat and immediately spread over the top of the cooled cake. Let sit for an hour prior to serving.

EASY CARAMEL APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, cinnamon, and baking soda together in a bowl.
• Cream together vegetable oil, eggs, brown sugar, white sugar, canola oil, and vanilla extract in a separate bowl. Add flour mixture to oil mixture; mix thoroughly. Fold in apples. Pour batter into a cake pan.
• Bake in the preheated oven until golden brown, 27 to 35 minutes.

CARAMEL APPLE CAKE AND GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube baking pan (such as a Bundt® pan).
• Combine white sugar and vegetable oil in the bowl of a stand mixer with a paddle attachment; beat in eggs and stir in vanilla extract.
• Combine flour, baking soda, nutmeg, cinnamon, and salt in a bowl. Stir flour mixture into egg mixture until just blended. Stir in apples and pecans by hand to form a very heavy batter. Pour into the prepared pan.
• Bake in the preheated oven until golden brown, about 1 hour and 10 minutes. Remove from the oven and leave cake in the pan.
• Combine butter, brown sugar, milk, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil and cook until a thickened glaze is formed, about 1 minute.
• Pull the cake away from the sides of the pan with a fork. Pour glaze onto the cake immediately. Let cake cool in pan, about 10 minutes.

CARAMEL-GLAZED APPLE CAKE

Steps:

• In a large bowl, beat the sugar, oil, egg and vanilla until well blended. In a small bowl, combine the flour, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the apple, walnuts and coconut., Spread into a greased 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , In a small saucepan, combine the glaze ingredients; bring to a boil. Remove from the heat; drizzle over cake.

CARAMEL APPLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease 8- or 9-cup fluted tube cake pan with shortening; lightly flour.
• Make cake mix as directed on box, using water, oil and eggs. Stir apple and 1/2 cup of the pecans into batter. Pour into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In 2-quart saucepan, mix brown sugar, butter and milk. Heat to boiling over medium heat, stirring constantly with whisk. Boil 1 minute. Remove from heat; stir in vanilla. Gradually stir in powdered sugar until smooth. Stir gently 2 to 3 minutes or until slightly thickened. Immediately spoon glaze over top of cake, allowing some to drizzle down side. Top with remaining 1/2 cup pecans.

APPLE SKILLET CAKE WITH SALTED CARAMEL FROSTING

Steps:

• Make the apples: In a 10-inch sauté pan, melt the butter over medium heat. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Let cool to room temperature.
• Heat the oven to 350 degrees. Grease a 10-inch oven-proof skillet with butter.
• Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition, and mix to combine. Scrape the bowl well, then beat in the vanilla.
• In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
• With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
• Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set - a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 35 minutes. Let cool completely.
• Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until light and fluffy, 4 to 5 minutes.
• Place the caramels in a microwave-safe container. Microwave in 20-second bursts, stirring, until the caramel is warm and fluid. (This mixture will cool quickly, so be sure to do it just before you mix the frosting.) Add the warm (not hot) caramel mixture and mix on medium speed until incorporated. Scrape the bowl well.
• Add the cream and vanilla and mix to combine. The frosting should be smooth and very soft. Scoop the frosting onto the cooled cake, and spread into an even layer. Garnish with flaky salt just before serving.

CARAMEL FROSTED APPLE CAKE

Steps:

• Mix oil and sugars.
• Add eggs, 1 at a time, beat well after each.
• Mix dry ingredients, add to batter and mix well.
• Fold in apples, walnuts, vanilla.
• Pour into greased and floured tube pan.
• Bake at 325* for 1-1/2 hr, or until cake tests done.
• Cool.
• Frosting: Heat on low, brown sugar, cream, butter and salt until sugar is dissolved.
• Cool to room temperature.
• Beat in the powdered sugar until smooth.
• Drizzle over cake.