Apple Cake with Salted Caramel Glaze Recipe

Apple Cake with Salted Caramel Glaze Recipe – Super moist and delicious fresh apple cake loaded with fresh apple chunks and flavored with warm fall spices. Top it off with a salted caramel glaze for a decadent treat!

Servings: 20


Fresh apple cake
3 eggs, room temperature
1 1/2 cups grapeseed or vegetable oil
1 cup (200 grams) brown sugar
1 cup (200 grams) granulated sugar
2 1/2 teaspoons vanilla extract
3 cups (360 grams) all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon apple pie spice
5 baking apples, peeled, cored and roughly chopped
1/2 cup chopped pecans

Caramel glaze
6 tablespoons (84 grams) butter, preferably salted
1/3 cup (65 grams) dark brown sugar
1/3 cup (65 grams) light brown sugar
1/2 cup heavy cream
Salt flakes


  1. Heat the oven to 325F.
  2. Line a 13×9″ baking pan with parchment paper. Set aside.
  3. In a mixing bowl lightly whisk the eggs, just until combined.
  4. Add the oil, sugars and vanilla extract to the eggs and beat until well blended.
  5. Gradually stir in the flour, baking soda, cinnamon, apple pie spice and salt.
  6. With a spatula fold in the apples and pecans. The batter will be thick and barely cover the apples.
  7. Spoon the cake batter into the prepared baking pan, spreading it into an even layer.
  8. Bake the cake in the preheated oven for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove the cake from the oven and cool on a wire rack while preparing the caramel glaze.
  10. Caramel glaze
  11. In a medium saucepan melt the butter. Add the sugars, heavy cream and a pinch of salt.
  12. Cook over low heat for 5 minutes, stirring constantly.
  13. Increase the heat to high and boil for 2 minutes or until dime-size bubbles cover the surface of the glaze.
  14. Remove from the heat and cool slightly until the glaze begins to thicken, about 5-7 minutes.
  15. Spoon the glaze over warm cake.
  16. Sprinkle salt flakes over the caramel glaze.
  17. Cool the cake completely before cutting it with a sharp knife.


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