| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray or unsalted butter, for greasing the pan
- 3 cups all-purpose flour, plus more for the pan
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 medium apples (I used a mix of green and Pink Lady apples)
- 1 1/2 cups vegetable or canola oil
- 2 cups granulated sugar
- 1/2 cup dark brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- One 11-ounce package caramels, preferably Kraft Caramels
- 1/4 cup whole milk
Instructions
- For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a 9- or 10-inch Bundt pan.
- Mix together the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. Set aside. Peel, core and dice 3 cups apples. Set aside.
- Blend the oil, sugars and vanilla in a bowl with a handheld electric mixer or in a stand mixer until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be very thick. Fold in the apple pieces. Spoon the batter evenly into the prepared pan.
- Bake the cake until a toothpick inserted in the center comes out with only a few moist crumbs, about 1 hour 15 minutes. Let cool for 20 to 30 minutes, then remove the cake from the pan to a cooling rack.
- For the caramel sauce: Meanwhile, heat the caramels and milk in a saucepan on medium-high heat, stirring constantly, until the caramels are completely melted and the sauce is smooth, about 2 minutes. Let cool for 1 to 2 minutes, then drizzle over the cake just before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 809 |
| Total Fat | 40 g |
| Saturated Fat | 4 g |
| Carbohydrates | 109 g |
| Dietary Fiber | 3 g |
| Sugar | 74 g |
| Protein | 8 g |
| Cholesterol | 59 mg |
| Sodium | 348 mg |
| Serving Size | 1 of 10 servings |
| Calories | 809 |
| Total Fat | 40 g |
| Saturated Fat | 4 g |
| Carbohydrates | 109 g |
| Dietary Fiber | 3 g |
| Sugar | 74 g |
| Protein | 8 g |
| Cholesterol | 59 mg |
| Sodium | 348 mg |
Reviews
I love making Miss Brown’s recipes, and this one is no exception. This cake is a true delight – easy to make and definitely delicious. The fresh apples make this cake moist and satisfying. I tried the cake with and without the caramel sauce – delicious both ways. Thank you, Miss Brown, for another wonderful dessert!!
This is a delicious apple cake. I’ve made a few of Kardea’s recipes from crab cakes to soup and it always comes out perfect and very delicious. This apple cake will definitely be a part of my holiday dinners.
This cake is absolutely delicious. A little crunch on the outside while moist on the inside. I made the cake today to see how it would turn out and this will definitely be on my Thanksgiving table this year.
Most delicious moist cake. I didn’t even add the caramel sauce and everybody loved it including friends. Will add to my favorite recipes for sure! It does come out crispy on tops and sides but phenomenal. I did have to cook mine a bit longer for the toothpick to come out clean.
i want to make this cake ahead. Can it be frozen with the icing ahead of time
Spices are screaming fall cake was moist abs delicious I substituted applesauce for a half cup of the oil
The cake was easy to make. The taste is moist and delicious. Will add to my recipes love watching Ms. Brown cook.
Delicious!! I substituted half a cup of the oil with half a cup of unsweetened applesauce to bump up the apple flavor. I also added 1 teaspoon of additional pumpkin spice spice. The apples in the cake came out so moist and yummy! The cake was scrumptious!
I love watching Delicious Miss Brown! However, this cake did not turn out like it sounds like everyone else’s did. I followed directions exactly and used a Bundt pan. I baked 1 hour and 15 minutes. The exterior was extremely hard and crunchy while in the inside was like it was not done. The apples were still a little firm. I know it stated the batter would be thick and it was difficult not to have the voids. Not sure what I did wrong. Thought maybe the Bundt pan finish could’ve affected the outcome? Anyone have this happen? ♀️
Absolutely delicious!! Followed the recipe exactly. I too was skeptical about the amount of apples. Came out perfectly. A definite repeat many times over.