Ingredients needed
Flour. I used cake flour but all purpose flour can also be used. Sugar. I used white/granulated sugar but soft light brown sugar can be substituted. Eggs. Oil. A neutral oil like canola, sunflower or avocado is best. Baking powder. Baking soda. Yogurt. Use any plain yogurt, I prefer using Greek yogurt. Milk. I used whole milk but any milk can be used. Salt. Apples. I used Granny Smith apples as I love their tartness but any kind of apples will work. Honeycrisp, Gala and Fuji are also good options. Butter. I used salted butter but unsalted butter works perfectly too. Cinnamon. Other spices like nutmeg, cloves and all spice are also delicious with apples. Cream. Dulce de leche/Caramelized condensed milk. Serving suggestions: This cake is a delicious dessert served with the caramel whipped cream but it’s also fantastic served with a scoop of vanilla ice cream and a drizzle of salted caramel sauce.
How to make caramel apple cake
Can I make this ahead?
This caramel apple cake recipe can be kept covered at room temperature for up to 3 days. The whipped cream will also last 2-3 if kept covered in the fridge. You might just need to rewhip it slightly before serving but the dulce de leche acts as a stabilizer so it won’t collapse completely.
Apple recipes
