Caramel Apple Spice Cake
Just like a caramel apple, in cake form. Laced with applesauce and warming autumn spices, this tender, one-bowl apple cake bakes to perfection in about 30 minutes. Just before serving, each slice is drizzled with golden caramel sauce.
I love how the ingredients balance each other in this amazing cake
The tang of yogurt and sweetness of apples partner perfectly with the warmth of the pumpkin pie spices: cinnamon, nutmeg, cloves, allspice, and ginger.
Since we add yogurt, we can cut out half of the oil
That means this is a healthy cake too! I used full-fat Greek yogurt, but you can definitely use low-fat or fat-free Greek yogurt too.
What type of caramel sauce should you use?
I found one with hints of coffee flavor, but you can use any variety you like, including regular caramel sauce (often sold with the ice cream toppings) or one with additional flavors, like sea salt, bourbon pecan, and/or dark chocolate.
You can make this cake in advance
In fact, I made this cake for a tailgate the day before serving. Simply bake as directed and, once the cake cools, cover it with plastic wrap or foil and store at room temperature for up to 2 days. Slice and top with caramel sauce just before serving.
This cake is a great host/hostess gift
You can bring the cake in your baking pan and slice it at the soirée! Trust me, people love to watch the caramel sauce being drizzled over their cake! It’s such a fun way to serve this delicious treat!
Caramel Apple Spice Cake
Ingredients
- Cooking spray
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups unsweetened applesauce
- 1/2 cup vegetable oil
- 1/2 cup Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- Caramel sauce, warmed if desired
Equipment
Instructions
- Preheat the oven to 350 degrees. Coat a 9×13-inch baking pan with cooking spray. If desired, line with parchment paper and coat the parchment paper with cooking spray. I use parchment paper so I can easily remove the whole cake from the pan.
- In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. Whisk in the applesauce, vegetable oil, yogurt, eggs, and vanilla. Whisk until just blended, without over-mixing.
- Pour the mixture into the prepared pan and bake for 25 to 35 minutes, until a wooden pick comes out with little moist bits clinging to it.
- Transfer the pan to a wire rack to cool. Cut the cake into squares and drizzle with the caramel sauce.