This moist made-from-scratch Salted Caramel Apple Cake is packed with fresh apples and real ingredients. You'll be surprised how easy it is to make.
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Salted Caramel Apple Cake

Ingredients

Apple Cake

  • 2 cups sugar
  • 1 cup coconut cooking oil or vegetable oil
  • 3 1/2 cups diced apples peeled first
  • 1 teaspoon vanilla
  • 3 cups self-rising flour
  • 1 teaspoon cinnamon
  • 3 beaten eggs
  • optional: 3/4 cup chopped walnuts or pecans I used pecans

Salted Caramel Sauce

  • 1 cup granulated sugar
  • 1/4 cup cold water
  • 1/2 cup heavy cream
  • 3/4 teaspoon finely ground sea salt
  • 2 tablespoons unsalted butter

Instructions

Apple Cake

  • Grease and flour a tube pan.
  • Preheat oven to 350°.
  • In a large mixing bowl, stir together sugar, self-rising flour and cinnamon until combined.
  • Stir in beaten eggs, cooking oil and vanilla.
  • Stir in diced apples (and optional nuts) until just combined.
  • (Batter will be very thick, maybe even crumbly.)
  • Spoon batter into prepared pan.
  • Bake for 50 - 60 minutes. (Check with cake tester at the 50 minute mark.)
  • Remove from oven and let cool on a rack 20-30 minutes until warm.
  • Loosen all edges including around the center tube with a sharp knife before turning out onto a cake platter.

Salted Caramel Sauce

  • In a medium-sized sauce pan stir together 1/4 cup cold water and granulated sugar until combined.
  • Set over medium-high heat on the stove top and cook 9 -11 minutes without stirring until mixture is a deep amber color.
  • Start checking closely at the 8 minute mark.
  • Meanwhile, warm heavy cream and butter together with sea salt in a small sauce pan over medium heat. (Absolutely do not boil.)
  • When sugar and water mixture is a deep amber color, slowly whisk in the warm cream and butter mixture.
  • Whisk over the heat until it's smooth a minute or two, then remove from the heat.
  • Salted caramel sauce will thicken up as it cools.
  • When sauce is still warm, spoon over apple cake and cascade down the sides.
  • (Re-heating the caramel sauce will thin it.)

Notes

I used coconut cooking oil in this recipe. Coconut cooking oil is a type of coconut oil that remains liquid at room temperature. I found it at my local health food store. It worked perfectly in this recipe. You can also use vegetable oil with good results.