This Caramel Apple Cake recipe has been adapted from Paula Deen's, "The Lady and Sons" cookbook. It is a delicious cake for fall, so fitting for a carry in. Yes, without a leavening agent it works! It is a tried and tested recipe. Many of The Charm of Home reader's have tried this recipe and it is delicious!
Ingredients:
2 1/2 cups sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts (I omitted)
2 1/2 cups apples, canned or fresh (diced)
Preheat oven 350 degrees. Cream together sugar, eggs, and oil. Add flour; mix together until well blended. Add vanilla, nuts, and diced apples. Spread into a lightly greased and floured 13 x 9-inch baking dish; bake for 45 to 60 minutes. Cake is done when toothpick inserted in center comes out clean. When cake is done, punch holes in it with a knife and pour topping over.
Ingredients:
2 1/2 cups sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts (I omitted)
2 1/2 cups apples, canned or fresh (diced)
Preheat oven 350 degrees. Cream together sugar, eggs, and oil. Add flour; mix together until well blended. Add vanilla, nuts, and diced apples. Spread into a lightly greased and floured 13 x 9-inch baking dish; bake for 45 to 60 minutes. Cake is done when toothpick inserted in center comes out clean. When cake is done, punch holes in it with a knife and pour topping over.
Caramel Topping:
(I cut all of this recipe in half, it was just way too much butter and sugar.) This is the cut in half version.
1 1/2 stick of butter
1 cup of brown sugar
1/8 cup of milk
Heat all ingredients together over medium heat. Bring to a boil, stirring constantly. Let boil for about 2 minutes. Pour over warm cake.
Serves 15-20
The whole recipe is really rich isn't it? Gooey and full of caramel goodness.
Sherry
I will link to:
Wow Us Wednesdays at Savvy Southern Style
Friday Food at Mom Trends
I will link to:
Wow Us Wednesdays at Savvy Southern Style
Foodie Friday at Designs by Gollum
This Chick Cooked at This Chick CooksFriday Food at Mom Trends
I don't have but a few cookbooks, but I may have to ask for this one for Xmas or something. Sounds divine!
ReplyDeleteBrenda
OMG, it looks delicious! I love apple cake it is one of my favorites. I thought I had a great recipe, but I'll have to give this one a try.
ReplyDeleteche squisitezza...da provare subito domani a colazione!!
ReplyDeleteUn caro saluto
delicacy to try it ... just for breakfast tomorrow!
An affectionate greeting
nunzia
http://cosedilino.blogspot.com/
The cake sounds great, love your photos Sherry:@)
ReplyDeleteI can smell the caramel & apple from here! :)
ReplyDeleteThis looks GREAT, but does make me think of Fall. I'm not ready for Fall.
ReplyDelete- The Tablescaper
It looks so delish, sherry. Thanks for the recipe...Christine
ReplyDeleteOMG Sherry ...
ReplyDeleteI'm a carmel freak ... and I'm alway looking for recipe blogs... ( grow apple tee just so I can make apple cakes and pies... a duo made in heaven ( ha ha)... Your recipe is sooooooo delightful..I'll be coming back for more , my Friend. ... HUGS
Your cake looks yummy, even without all the extra sauce. I guess Paula kept true to her "I love butter" motto because if you cut it in half, that means she uses 3 sticks of butter. Yikes! I'm a southern girl who likes butter too, but I have my limits! However, I don't think I've tried one of her recipes I didn't like. Thanks for sharing.
ReplyDeleteThis looks SO tasty. I'm pinning it. Sherry, you are invited to link your recipes at Joy of Desserts each week. I have recipe linky parties on Mondays and Thursdays.
ReplyDeleteSherry, you have really tempted us this time. Anything made by Paula Deen is going to taste fabulous. We went to visit her restaurant in Savannah. A line circled the block, it's the new tourist attraction! LOL
ReplyDeleteBring on the fall!!!
Patti
wow this looks absolutely delicious!! thank you for sharing
ReplyDeleteLooks sinfully delicious!!
ReplyDeleteDelish! Love your pictures! I hope to make this soon.....I can almost smell it:)
ReplyDeleteSherry, you have picked a recipe that is the essence of fall. Your pics are lovely. Joni
ReplyDeleteThanks so much for linking up on Momtrends' Friday Food. I love checking out all the kitchen inspiration. We have apples in our backyard--I now have a new recipe!
ReplyDeleteThis looks delicious :)
ReplyDeleteThis looks really good thank you!!!
ReplyDeleteI making but no baking powder or B.soda???
ReplyDeleteI also thought about the baking powder but I followed the recipe without it and it was amazing!!!
DeleteOh, my God... I HAVE to make this cake!!!
ReplyDeleteI already committed to make this Flourless Orange Cake I saw on Desire Empire blog, which I am making today!
http://www.desireempire.com/2011/08/day-before-dinner-at-beach-house-and.html
But next cake will be this Apple Cake!!!
Thank you!!!
Sherry!!!! I could not WAIT and made your cake TODAY!!!
ReplyDeleteSo, Orange cake yesterday and Apple Cake today!
I also drank in the little cup I bought last week, check my post!
The cake came out PERFECTLY!!!
http://condensedlovehome.blogspot.ca/2012/03/flourless-orange-cake-and-apple-caramel.html
Oh this caramel on a cake looks so beautiful, just too beautiful to eat. Wait... no... I want a piece of that!
ReplyDeleteI too was wondering about no soda or powder... I have this cake in the oven now.. I tweaked a bit and did 3/4 cup applesauce and 3/4 cup oil in place of 1 1/2 c. oil. Also added some cinnamon and decreased the sugar by 1/2 c. We'll see.. lol Cant wait to get that topping on it.. yummmy , Thanks for sharing
ReplyDeleteAre you saying this recipe caramel topping called for 6 sticks of butter and 2 cups brown sugar??? thats crazy
ReplyDeleteCakes in the oven NOW, I did tweak a little.. I used 3/4 c applesauce in place of 3/4 c oil. and I decreased the cake sugar by 1/2 c. and added some cinnamon. Im started to smell this yummy dessert.
Lovely! :)
ReplyDeleteI made this and it was pretty good, but, the only thing I didn't like was, when you poor the topping over the cake it leaks to the bottom of the hot pan and burns a crust on the bottom of the cake.
ReplyDeleteHi Denise,
ReplyDeleteI have never experienced a burnt crust when making this cake. You might let it sit a bit after coming out of the oven and then pour the topping on. Thanks for coming by and I hope you enjoy the recipe.
Sherry
too much butter and sugar?? HA!
ReplyDeleteFunny you I just found this post. My kids went apple picking and got carried away. I was wondering what I was going to do with all these apples. This recipe is definately going to be one of the uses.
ReplyDeleteI notice this recipe doesn't call for baking soda or baking powder. Is it more like a pudding?
ReplyDeleteIt has been noticed by a few readers that this cake has no baking soda or powder. It is not like a pudding it is very cake like and for some reason it works!
ReplyDeleteDumb question...is it 1 stick plus a 1/2 stick or just 1/2 stick of butter? I wasn't really clear on that and want to make this today!
ReplyDeleteThat is not a dumb question at all. The font I use makes this hard to read. It is 1 and 1/2 stick of butter. Good luck on your cake it is delicious!
ReplyDeleteSherry
Can't wait to try, in oven now, seemed awfully thick, wonder if should have done as others and used applesauce? Guess I'll have to wait an see!!
ReplyDeleteDo you think this would work in a cupcake format?
ReplyDeleteIt could work in a cupcake. You would need to use cupcake papers and take it easy on the sauce so it wouldn't be too messy to eat.
ReplyDeletePaula Deen's recipe calls for 3/4 Cups butter, 2 Cups brown sugar, and 1/4 cup milk
ReplyDeletehttp://www.food.com/recipe/caramel-apple-cake-with-caramel-topping-paula-deen-99692
Is this cake better served warm or does it matter??
ReplyDeleteIt is good warm, but could be served room temp too.
ReplyDeleteSherry
This cake is now cooking in my oven. Since I'm not planning on eating it all at once, I'm going to keep the topping separate and pour it on pieces as it's served. Should the cake and topping be refrigerated between snacking on it?
ReplyDeleteI serve the cake warm and then leave it on the counter. It never makes it past 24-48 hours! We don't refrigerate it.
ReplyDeleteSherry
I've made this twice and have had trouble with the sauce...I could not get it thick enough. It was very oily. I made it again today and decided to try what ever it took to get the sauce right. I had to add a couple tsp of powdered sugar and use a whisk and it thickened up instantly. This cake is SO delicious :)
ReplyDeleteJust did this for a church luncheon..Made according to recipe. Turned out wonderful and now I have to give the recipe to others.Very good and I did according to the first instruction..No soda or baking powder. Great
ReplyDeleteI wanted to make this cake the day before. Can it be re-heated in the oven? Should I wait and pour the topping on right before I serve it or does it not matter?
ReplyDeletethanks!
You might save the topping for when you serve. It is a gooey cake and may work best this way.
DeleteSherry
Looks nice, thank you for the recipe, I'll be trying this one but right now I'm trying this recipe called 86-Proof Chocolate Cake.
ReplyDeleteQuick question, is the cake a heavy cake itself, it seems a little heavy almost like it's not done although baked according to recipe and max time, just want to make sure, gonna make camel in a minute
ReplyDeleteTrisha,
ReplyDeleteI have never noticed the cake being heavy, but I suppose it is a little due to the apples. It isn't terribly heavy and once you put the caramel on, in our house, it never matters how the cake looks. :)
Enjoy!
Sherry
Just stumbled over this recipe...it looks divine , I can't wait to make it. Thanks for sharing Lisa@ Sweet Tea N' Salty Air
ReplyDeleteThis cake looks and sounds soooooooooooooo DELICIOUS !!!
ReplyDeleteSo, if we did put it in the fridge, would the caramel topping get hard or stay soft?
ReplyDeleteThe caramel topping stays gooey if left on the counter or the fridge.
ReplyDeleteSherry
Sherry, can I make this now and freeze it till Thanksgiving?
ReplyDeleteFamily Henning,
ReplyDeleteI would think this cake would become soggy if frozen. I haven't frozen it though, but being a "poke cake" it would probably turn soggy.
Sherry
I would cut that topping in half again to 1/4! Original recipe had 3 STICKS OF BUTTER...that is ridiculous!!!
ReplyDeleteOK I just checked and Paula Deen's recipe just uses 3/4 cup (1 1/2) sticks of butter...still too much topping.
ReplyDeleteI made this cake with the apples my kids and I picked. I cut out 1/2 cup oil and 1/2 sugar from the cake recipe and added an extra cup of apples and wee bit of salt and cinnamon. It was delish! I agree that the topping could be cut even more, maybe by a 13/ or even a 1/2.
ReplyDeleteThe cake was great! I traded a piece to my neighbor for baby-sitting!
I am making this today. I am substituting chopped snickers for nuts. I'll let ya know how it turns out. Thanks for the recipe!!
ReplyDeleteI made this cake for a birthday party yesterday and it received rave reviews and many requests for the recipe. I followed the recipe exactly except I left off the glaze. Instead I used the caramel as the glaze and saved a little back to pour over the top when the cake was on the plate. Fabulous flavor, moist from the apples, richness from the cream cheese, and gooey with caramel. Absolutely delicious and not difficult. Very important to bury the cream cheese in the cake batter. I think next time I will pour half the batter in the pan, add the cheese mixture, top with the rest of the batter then swirl the cheese through. This will be a go-to recipe from now on. Thank you.
ReplyDeleteHi, did you use fresh or canned apples?
ReplyDeleteCarrie, I used fresh apples.
ReplyDeleteSo I tried my hand at your recipe the other day and I must have done something wrong because the batter was so thick. It came out more like a dough; is this right? Do you really use 2.5 cups of sugar and 3 cups of flour along with the other ingredient amounts? I feel like something was off. Im gonna have to try this again. It looks so good!!!!
ReplyDeleteHi Kelli, Yes that is the recipe exactly. 2.5 cups of sugar and 3 cups of flour and make sure you use the 1 1/2 cups of vegetable oil for the liquid.
ReplyDeleteSherry
"way too much butter and sugar?" Not possible!
ReplyDeleteJust made it! Very yummy! I think it’s better to let the sauce sit on the cake for a few before cutting into it :)
ReplyDeleteThis sounds delish! Is this a easy low carb recipes? Can't wait to try it out, thanks for posting :)
ReplyDeleteI have to admit the batter is very stiff, but on checking I realized I had added all the ingredients. It sent an aroma through my apartment that was moat appealing. The sauce was easy to make and now the most difficult part; waiting for it to cool!
ReplyDeleteI made this cake and it looks and smells great,I'm sure it's gonna taste good too. It's nice and crisp around the edges. I felt like it had a bit too much caramel though,so I poured a little less on it. Thanks for such a great recipe.
ReplyDeleteI added 1 tsp of salt but the cake still tasted flat. However, the cake itself is moist. The caramel is divine; I used heavy whipping cream rather than milk and then, stirred and stirred until it was thick and gooey. Thanks for the recipe.
ReplyDeleteYour welcome. Hope you enjoy.
ReplyDeleteThis recipe sounds delicious, but I think I would add a dash of apple pie spice and maybe a little salt to enhance the flavors. Can’t wait to try it!
ReplyDelete