Caramel Glazed Apple Cake

In a little town nearby, where I first worked when we moved here in 1980, there was an antique shop down the block, which had all kinds of marvelous finds. But, the popular attraction there was really the little neighborhood lunch café inside it. 

The owner, Carrie was a nice friendly, funny lady who did all the cooking with a couple of women helping her.  There were maybe only 7 or 8 tables, as I remember and not much room so it filled up fast at lunch time. 

She made the best sandwiches; however, what I craved was her apple cake with a caramel glaze.  It was sooo good, she served it warm and it reeked of flavor.  Carrie rotated her dessert menu though so, the cake was probably offered every other week.  

She really wasn’t all that nice though because she would not share the recipe for that cake.  Just kidding!  I don’t blame her; it was a great creation she was proud of!  I moved on and so did she, just wish she had a large restaurant with her great food now.

The cake I am about to give you the recipe for is very similar to the one Carrie served.  It is an incredibly moist cake which is exactly the way I like my apple cake.  It’s absolutely gooey and decadent.  Caramel and apples is a match made in heaven, for sure!  And just wait until you taste it while it is still warm! 

Caramel Glazed Apple Cake


1 ½ cups (3 sticks) butter, at room temperature, plus for the cake pan
1 cup granulated sugar
1 cup light brown sugar
3 eggs
3 cups flour
1 teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon salt
5 Granny Smith apples - peeled, cored and cut into a ½” dice
1 ¼ cups coarsely chopped pecans
2 ½ teaspoons vanilla


Heat oven to 325 degrees.
In a large bowl, with electric mixer, beat butter and both sugars until light and fluffy, 3-5 minutes.
Add eggs, one at a time, beating well after each addition.
In another bowl, combine flour, baking soda, cinnamon, nutmeg and salt.
Gradually add the flour mixture to the egg mixture.  The batter will be very thick.
Stir in the apples, pecans and vanilla.
Pour batter into a buttered and floured 9” x 13” baking pan.
Bake 50-60 minutes, until toothpick comes out clean when inserted in the center.
Set pan on a wire rack.  Let cool for 10 minutes while you make the sauce.

Caramel Glaze


4 tablespoons butter
¼ cup granulated sugar
¼ cup light brown sugar
1/8 teaspoon salt
½ cup heavy cream


In a saucepan, over medium-low heat, melt butter.
Add both sugars and salt.
Cook, stirring frequently for 2 minutes.
Stir in the cream, bring to a boil.
Cook, stirring constantly, for 2 minutes, remove from heat.

Completing cake:

Loosen the sides of the cake with a spatula.
With a toothpick or fork, poke holes all over the cake surface.
Pour on the warm sauce.
Serve warm or at room temperature, with ice cream, if desired.

This cake is great, best served right out of the oven!  It’s sinfully appley caramely good!!!

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Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!
~ James Beard

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We went for Sunday rides in the Model-T when my grandmother didn't visit. My parents liked the orange groves, miles and miles of orange trees always either in blossom or full of oranges. My parents had a picnic basket and a metal chest. In the metal chest were frozen cans of fruit on dry ice, and in the picnic basket were weenie and liverwurst and salami sandwiches, potato chips, bananas and soda-pop. The soda-pop was shifted continually back and forth between the metal box and the picnic basket. It froze quickly, and then had to be thawed.
~ Charles Bukowski, Ham on Rye


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