| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | one 13-by-9-inch cake |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | one 13-by-9-inch cake |
Ingredients
- 1/2 cup (1 stick) butter, softened
- 2 cups sugar
- 2 large eggs
- 2 cups (about 2 apples) grated unpeeled Granny Smith apple (see Cook’s Note)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/4 teaspoon kosher salt
- 1 cup chopped walnuts (optional)
- Homemade Caramel Sauce, recipe follows
- Whipped cream or ice cream (optional)
- 1 cup packed light brown sugar
- 1/2 cup half-and-half
- 4 tablespoons butter
- Pinch of kosher salt
Instructions
- Preheat the oven to 350 degrees F.
- Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended.
- Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired.
- Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream.
- Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving.
- Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.
Reviews
Excellent cake. I even used a store bought caramel sauce and it was still a hit. Great way to use those extra apples I seem to end up with too.
Mine never looks like the picture but it tastes delicious!
Excellent recipe! Star of dinner with friends. That warm caramel sauce over a little ice cream was perfect.
Was listening to John Prine while whipping this cake up. I added 1/2 c of raisins and substituted a few other ingredients out of necessity. Buttermilk, toasted crumbled pecans and dark brown sugar. Amazingly moist and delicious. You’ve become a Belle Epicurean instead of just a Southern Belle! Make this cake for Thanksgiving offering and warm up the caramel sauce, add fresh whipped cream and enter heaven…sigh.
Thank you Martina McBride!! Where has this cake been all my life? Great all by itself but the caramel sauce is incredible! I may never use store bought caramel sauce again! My husband asked to have this for thanksgiving day.. Thank you! Thank you! Thank you!
Really enjoyed this! I only used 1 1/2 c. of sugar and chopped the apples for more apple texture and flavor, which worked well. (Also, walnut alternative: 1 c. dried cranberries, soak in warm water for 10 min and drain before adding.) I would also advocate for just short of a teaspoon of salt for the caramel for more salt/sweet contrast. Great fall recipe!
Delicious. I shredded the apples in my salad shooter which was perfect. I served this at a lady’s luncheon. The dish was declared to be “restaurant quality” and was enjoyed by all. I followed the recipe exactly. Loved the Carmel sauce. I added a little whipped cream. Yummy yummy! If you are thinking of trying this I hardly suggest you do.
Easy and delicious. You don’t even need to peel the apples.
LOVE this Spice Apple Cake!!! Made it as directed… Sooo moist and delicious! I’m going to make it into muffins and share with my office!!!
It was so yummy and easy to make. If there is a way however to make it more apple-y tasting I would love to know because I didn’t really taste the apples