Salted Caramel Apple Cake Recipes

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SALTED CARAMEL APPLE CAKE



Salted Caramel Apple Cake image

This dessert recipe for moist, tender apple cake begins with Betty Crocker® cinnamon streusel muffin mix and ends with caramel topping and crunchy pecans!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 16

Number Of Ingredients 8

2 boxes (15.2 oz each) Betty Crocker™ cinnamon streusel Premium muffin & quick bread mix
1 1/3 cups milk
1/2 cup vegetable oil
4 eggs
3 cups chopped peeled baking apples (3 medium)
1 cup thick caramel topping
1/3 cup chopped pecans, toasted
1/2 teaspoon coarse sea salt

Steps:

  • Heat oven to 350°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
  • In large bowl, stir muffin mix, streusel (from muffin mix box), milk, oil and eggs just until blended (batter will be lumpy). Spoon half of the batter into pan. Sprinkle with half of the apples. Repeat with remaining batter and apples.
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes; remove from pan to serving plate.
  • Pour caramel topping over cake. Sprinkle with pecans and salt. Serve warm or cool.

Nutrition Facts : Calories 390, Carbohydrate 59 g, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 500 mg

CRANBERRY-APPLE CAKE WITH SALTED CARAMEL GLAZE



Cranberry-Apple Cake with Salted Caramel Glaze image

I always look forward to apple season so I can make this delicious, moist cake. The addition of dried cranberries makes it perfect for fall holidays. The salted caramel glaze is the crowning touch!

Provided by DPW

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 3h25m

Yield 12

Number Of Ingredients 15

3 cups all-purpose flour
2 cups white sugar
1 ½ cups vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 ½ cups diced apples
1 cup chopped pecans
¾ cup dried cranberries
1 cup light brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan.
  • Place flour, white sugar, oil, eggs, vanilla extract, baking soda, and salt in a mixing bowl. Beat using an electric mixer until smooth. Stir in apple, pecans, and cranberries until well blended. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and set aside.
  • Combine brown sugar, butter, and milk in a small saucepan. Bring mixture to a rolling boil over high heat; continue to boil, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla extract and salt.
  • Pour glaze over the hot cake. Let cake sit in the pan to cool and for glaze to set, about 2 hours.
  • Remove cake from the pan. Place onto a plate, top-up; the glaze may puddle around the bottom edge of the cake. Serve when completely cool.

Nutrition Facts : Calories 743.7 calories, Carbohydrate 86.7 g, Cholesterol 67.2 mg, Fat 43.2 g, Fiber 2.7 g, Protein 6 g, SaturatedFat 10.2 g, Sodium 475.8 mg, Sugar 59.7 g

APPLE SKILLET CAKE WITH SALTED CARAMEL FROSTING



Apple Skillet Cake With Salted Caramel Frosting image

This buttery cake is filled with soft, caramel-infused apples and topped with an easy caramel frosting. It's better to err on the side of underbaking the cake slightly, since it makes for a gooier end result.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 19

4 tablespoons/55 grams unsalted butter
2 large baking apples (about 12 ounces/340 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
1/2 cup/110 grams dark brown sugar
1/4 teaspoon fine sea salt
1/2 cup/115 grams unsalted butter (1 stick), at room temperature, plus more for the pan
1 1/3 cup/290 grams dark brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 2/3 cup/215 grams all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup/170 grams unsalted butter (1 1/2 sticks), at room temperature
3 cups/370 grams confectioners' sugar, sifted
7 ounces/205 grams unwrapped soft caramel candies
2 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
Flaky sea salt, as needed, for finishing

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.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 9 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 401 milligrams, Sugar 76 grams, TransFat 1 gram

CARAMEL APPLE CAKE



Caramel Apple Cake image

When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long! -Marilyn Paradis, Woodburn, Oregon

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 16 servings.

Number Of Ingredients 19

1-1/2 cups canola oil
1-1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3-1/2 cups diced peeled apples
1 cup chopped walnuts
2 teaspoons vanilla extract
CARAMEL ICING:
1/2 cup packed brown sugar
1/3 cup half-and-half cream
1/4 cup butter, cubed
Dash salt
1 cup confectioners' sugar
Chopped walnuts, optional

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.

Nutrition Facts : Calories 528 calories, Fat 29g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 211mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 6g protein.

SALTED CARAMEL APPLE POKE CAKE



Salted Caramel Apple Poke Cake image

Guests will swoon over this quick-prep apple cake loaded with irresistible salted caramel.

Provided by Corey Valley

Categories     Dessert

Time 1h50m

Yield 15

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 can (20 oz) apple pie filling
1/2 cup caramel sauce
1 teaspoon sea salt
1 container (8 oz) frozen whipped topping, thawed
1/3 cup butterscotch chips

Steps:

  • Heat oven to 350° F (325° F for dark or nonstick pan). Grease or lightly spray bottom only of 13 x 9-inch pan.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes. Add apple pie filling; beat 1 minute longer. Pour into pan.
  • Bake as directed on box for 13 x 9-inch pan. Cool in pan on cooling rack 20 minutes.
  • Meanwhile, in small bowl, mix 1/4 cup of the caramel sauce and the sea salt. Poke warm cake every inch with a straw or handle of wooden spoon, halfway into cake. Pour caramel-salt mixture over cake, allowing it to fill in holes.
  • Spread cake with whipped topping. Drizzle with remaining 1/4 cup caramel sauce; top with butterscotch chips.

Nutrition Facts : Calories 310, Carbohydrate 49 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 32 g, TransFat 0 g

SALTED CARAMEL APPLE CREPE CAKE



Salted Caramel Apple Crepe Cake image

Provided by Claire Thomas : Food Network

Categories     dessert

Time 5h15m

Yield 15 servings

Number Of Ingredients 21

2 pounds roasted apples
3 tablespoons lemon juice
1/4 cup sugar
1/8 teaspoon ground cinnamon
1 cup white sugar
4 tablespoons unsalted butter
1 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 cups all-purpose flour
3 tablespoons white sugar
2 tablespoons baker's sugar (or superfine sugar)
3/4 teaspoon kosher salt
4 1/2 cups whole milk
12 large eggs
10 tablespoons unsalted butter, melted
Vegetable oil, for cooking
1 1/2 cups mascarpone cheese
1 1/2 cups salted caramel sauce
1 1/2 cups apple-cinnamon puree
Sea salt, for sprinkling

Steps:

  • For the apple-cinnamon puree: Puree the roasted apples and their juices in a food processor or blender. Combine the apple puree with the lemon juice, sugar and cinnamon in a medium pot over medium-high heat. Bring to a boil. Reduce to a simmer and cook until thickened and reduced slightly, about 30 minutes. Cool to room temperature and store in a sanitized jar for up to a month.
  • For the salted caramel: Heat the sugar in a saucepan over medium heat, until the sugar turns golden. Stir until all of the sugar is dissolved and just starting to turn a lovely amber color.
  • Turn heat to low, add the butter and stir to combine. Careful, it'll foam up. Then add the heavy cream, vanilla extract and salt, stirring to combine. You'll cook the sauce for 5 to 10 minutes, until it comes together. It'll take quite a bit of stirring! Let caramel cool to room temperature, pour into a glass jar and store in the fridge for up to 2 weeks. Pour over everything and anything!
  • For the crepes: Pop the flour, both sugars, salt, milk, eggs and melted butter in a large bowl and blend together thoroughly. If at all lumpy, strain.
  • Heat a large saute pan over medium heat. Lightly coat or spray with vegetable oil and ladle a scoop of the batter into the center of the pan. Tilt the pan, rotating in a circle, to spread the entire crepe out. It should be about 9 inches wide and very thin. Cook until golden brown, about 1 minute per side. Set aside on a plate. Cook the remaining batter until you have about 20 crepes.
  • For assembly: Place a crepe on a cake platter and spread 3 to 4 tablespoons of the mascarpone over the crepe. Top with another crepe, and spread with 3 to 4 tablespoons of the salted caramel sauce. Top that with another crepe, and spread with 3 to 4 tablespoons of the apple-cinnamon puree. Repeat this process until you've layered 20 crepes.
  • Pop the crepe cake in the fridge for at least 3 hours (preferably overnight) to set. When ready to serve, remove from the fridge and let it sit on the counter for about 20 minutes to take the chill off. Sprinkle the top with sea salt and enjoy.

SALTED CARAMEL APPLE POKE CAKE



Salted Caramel Apple Poke Cake image

This apple cake is super moist, perfectly sweet and packed with fall's most popular flavors. Apple is used in three ways -- applesauce is stirred into the batter, and fresh apple chunks are poked into the baked cake and then sprinkled on top of the frosted cake for flavor and crunch. Gooey caramel, a dusting of flaky sea salt and fluffy cinnamon buttercream are the irresistible finishes.

Provided by Catherine McCord

Categories     dessert

Time 3h45m

Yield 12 servings

Number Of Ingredients 20

Nonstick cooking spray
1 cup unsweetened applesauce
2 1/2 cups dark-brown sugar
2 sticks (1 cup) unsalted butter, melted
1 cup sour cream
4 large eggs
1 tablespoon pure vanilla extract
4 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 medium Pink Lady or other crisp apple, cored and chopped into small pieces (about 1 1/2 cups)
1 cup caramel sauce, plus more for garnish
1/2 teaspoon flaky sea salt, plus more for garnish
1 stick (8 tablespoons) unsalted butter, at room temperature
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
  • For the cake: Whisk the applesauce, brown sugar, melted butter, sour cream, eggs and vanilla together in a large bowl until smooth. Add the flour, baking soda, cinnamon and kosher salt to the bowl and whisk until just combined. Pour into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool completely, about 2 hours.
  • Once the cake is cool, use the handle of a wooden spoon to poke 25 holes in the cake (5 rows of 5 holes each). Press 2 to 3 apple pieces into each hole; reserve the remaining pieces for garnish. Pour and spread the caramel sauce over the cake and let it stand 10 minutes to sink into the holes and be absorbed by the cake. Sprinkle with the flaky salt.
  • Meanwhile, for the cinnamon buttercream: Beat the butter, confectioners' sugar, cinnamon and salt together in a large bowl with an electric mixer on medium-high speed until smooth. Add the cream and vanilla and continue beating until fluffy, 1 to 2 minutes. Dollop the frosting on top of the cake, then use a small offset spatula to spread it evenly. Garnish with the remaining apple chunks, a drizzle of caramel sauce and another sprinkle of flaky salt.

CARAMEL APPLE BUNDT® CAKE



Caramel Apple Bundt® Cake image

To make this cake, first make a homemade caramel sauce which you then incorporate into the batter and use as a topping! You'll probably have extra sauce; but no worries-it's great on ice cream. too!

Provided by Kim

Categories     Apple Bundt Cake

Time 2h40m

Yield 12

Number Of Ingredients 21

1 cup heavy whipping cream
5 tablespoons unsalted butter
2 teaspoons vanilla extract
¼ teaspoon salt
1 ½ cups white sugar
¼ cup light corn syrup
¼ cup water
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon ground nutmeg
1 cup firmly packed brown sugar
¾ cup unsalted butter, softened
½ cup white sugar
4 large eggs, at room temperature
¾ cup unsweetened applesauce
½ cup sour cream, at room temperature
2 teaspoons vanilla extract
3 cups Granny Smith apples - peeled, cored, and diced

Steps:

  • Combine heavy cream, butter, vanilla, and salt for caramel sauce in a small saucepan. Cook over medium-low heat until butter is melted and mixture begins to bubble, about 5 minutes. Remove from heat and keep warm.
  • Combine sugar, corn syrup, and water in a large, light-colored saucepan with high sides. Cook over medium heat, swirling occasionally, until mixture is amber in color, 15 to 20 minutes. Reduce heat to low, and very carefully whisk in reserved cream-butter mixture; stir constantly as caramel mixture will bubble up and steam. Continue cooking over low heat, stirring occasionally, for 5 more minutes. Remove from heat. Set out 1/2 cup of caramel sauce for the cake, and reserve the remainder for the topping. Allow to cool to room temperature.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
  • Prepare cake: Whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl until combined.
  • Beat together brown sugar, butter, and white sugar in a large bowl until light and fluffy. Beat in eggs, 1 at time, mixing well after each addition. Mix in applesauce, sour cream, reserved 1/2 cup caramel sauce, and vanilla until thoroughly combined. Add in 1/2 of the flour mixture, and mix until just combined. Mix in remaining flour mixture until just combined. Fold in diced apples. Pour batter into the prepared Bundt® pan and smooth into an even layer.
  • Bake in the preheated oven until a bamboo skewer inserted into the cake comes out with a just few moist crumbs, 55 to 60 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edge to loosen and remove cake to a wire rack and cool completely, 15 to 30 more minutes.
  • Just before serving, pour remaining caramel sauce over the top of the cake. If needed, reheat the caramel slightly to make it a pourable consistency.

Nutrition Facts : Calories 614.5 calories, Carbohydrate 87.6 g, Cholesterol 136.6 mg, Fat 27.7 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 16.7 g, Sodium 388.4 mg, Sugar 58.2 g

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2021-10-13 Method. Preheat the oven to 170°C/150°C fan/325°F/Gas 3 and grease and line two 20cm deep sandwich tins with baking parchment. Put the apple cubes into a pan with a splash of water and the 3 tablespoons of sugar. Bring to a simmer and cook gently for 10 minutes or so until they have broken down.
From donalskehan.com


SALTED CARAMEL APPLE SHEET CAKE - HANDLE THE HEAT
2016-09-12 Make the cake: Preheat the oven to 400°F. Butter or oil a 10-by-15-inch jellyroll pan or a 16-3/4 by 12-inch sheet pan. In a large bowl, combine the flour, cinnamon, baking soda, salt, granulated sugar, and brown sugar. In a medium saucepan over medium-high heat, combine the butter with 1 cup water and heat until the butter melts.
From handletheheat.com


SALTED CARAMEL APPLE SHEET CAKE - A LA INGA
2020-10-30 In a large saucepan over medium heat stir together butter and water until melted and combined. Bring to a boil and then take off the heat and let cool down for 2-3 minutes. Meanwhile combine together flour, baking soda, granulated sugar, brown sugar and cinnamon in the bowl of a stand mixer.
From alainga.com


CARAMEL APPLE CAKE - SUGARHERO
2012-11-29 Line a baking sheet with foil and spray the foil well with nonstick cooking spray. Unwrap the caramels, and place them in a medium microwave-safe bowl, along with the cream or water. Microwave the caramels in 30-second increments, stirring after every 30 seconds, until it’s completely melted and smooth.
From sugarhero.com


SALTED CARAMEL APPLE SNICKERS CAKE - EAT MORE CHOCOLATE
Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray. In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, cinnamon, allspice and …
From eatmorechocolate.com


APPLE BUNDT CAKE WITH SALTED CARAMEL GLAZE - THE BAKE SCHOOL
2020-09-01 Set aside. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, brown sugar and granulated sugar for at least 5 minutes, until the mixture is light and fluffy.
From bakeschool.com


APPLE SHEET CAKE WITH SALTED CARAMEL FROSTING - RECIPEMAGIK
2021-09-06 Instructions. Preheat the oven to 400F or 210C and grease a sheet pan (16 3/4 by 12 inches) with oil or butter. Whisk All Purpose Flour, Brown Sugar, Kosher Salt, Granulated Sugar, Baking Soda and Ground Cinnamon in a bowl. Heat water in …
From recipemagik.com


SALTED CARAMEL APPLE CAKE - BUTTERNUT AND SAGE
Oil bundt pan and dust oil with sugar. Shake out excess. Set aside. For the cake: In a large bowl, cream together sugar, eggs, oil, apple cider and vanilla. Add flour, baking soda, cinnamon and salt. Fold in apples. Pour the batter into prepared bundt pan and bake until a tester comes out clean, about 1 ½ hours.
From butternutandsage.com


SALTED CARAMEL APPLE SKILLET CAKE - A FAMILY FEAST®
2022-02-27 Instructions. Preheat oven to 350 degrees F. In a medium saute pan over medium heat, melt butter and stir in brown sugar and salt. Once the sugar is dissolved, add the apples and cook until the apples are just starting to get soft, about 4-5 minutes. Set aside to cool. Butter a 10-inch ovenproof skillet and set aside.
From afamilyfeast.com


SALTED CARAMEL APPLE CAKE RECIPE - BEST CRAFTS AND RECIPES
This cake was so delicious I had to make it twice in the same week! This moist made-from-scratch cake is packed with fresh apples and all real ingredients. You’ll be surprised how easy it is to make. The salted caramel sauce comes together in just minutes on the stove top! Salted Caramel Apple Cake Recipe.
From bestcraftsandrecipes.com


APPLE SPICE CAKE WITH SALTED CARAMEL SAUCE - BAREFEET IN THE …
2013-10-16 Preheat the oven to 400 degrees. Grease a 9x13 pan with butter. Stir together the flours, baking powder, spices and brown sugar. Whisk the eggs lightly and then whisk in the sour cream. Add the milk and butter and whisk until smooth. Add the dry ingredients to the wet and stir just until combined. Gently fold in the apples.
From barefeetinthekitchen.com


SALTED CARAMEL APPLE SNICKERS CAKE | HALF BAKED HARVEST
2014-10-17 It’s kind of annoying, but pretty important, so don’t skip it. And then just pour the caramel over the cake, dip the apples and garnish with some salt and peanuts. The caramel on the cake + apples should never become hard. It’s should firm up …
From halfbakedharvest.com


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