Go Back
Apple cake with honey caramel
Print Recipe

Apple Cake with Honey Caramel

This delicious cake is easy to make and perfect for the fall!
Prep Time40 minutes
Cook Time1 hour 15 minutes
Resting Time40 minutes
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: Cake
Servings: 10 slices

Equipment

  • Bundt pan

Ingredients

For the Cake

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1½ cups vegetable oil
  • 1 cup sugar
  • ½ cup brown sugar packed
  • 3 large eggs
  • 2 tsp vanilla
  • 3 large apples peeled and cut into pieces

For the Honey Caramel

  • ½ cup honey
  • ½ cup butter
  • ¾ cup brown sugar
  • 1 can sweetened condensed milk 14 ounces

Instructions

Make the Cake

  • Preheat oven to 325F. Grease a bundt pan and set alside. In a large bowl, sift together flour, baking soda, cinnamon, nutmeg and salt. Set aside.
  • In a large bowl or stand mixer, mix together the oil, sugar, and brown sugar. Add in one egg at a time, mixing until incorporated, then add in the vanilla extract. Add the sifted dry ingredients to the batter and mix thoroughly. Fold in apples and mix until evenly combined.
  • Spoon the batter into the prepared bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove cake from the oven and allow to cool in the bundt pan for 20 minutes.

Make the Caramel

  • Mix together honey, butter and sugar in saucepan. Turn on medium-high heat while stirring constantly. Bring the mixture to a rolling bubbling boil while continuing to stir constantly.
  • After the mixture has boiled for one minute, add condensed milk and mix well, keeping the stirring and heat constant until completely mixed through. Remove from heat and allow to cool completely.

To Finish

  • Spoon the caramel over the top of the cooled apple cake, then cover and store in the refrigerator until ready to eat. Bring it out and set it on the counter for at least 20 minutes to allow it to come to room temperature before serving.

Storage

  • Store the extra caramel in an airtight container in the refrigerator. To warm up, use a microwave on a low setting in increments of 15 seconds.

Video

Notes

To make the caramel dairy-free, replace the butter with plant butter and omit the sweetened condensed milk.