Love apples but don't want to make an apple pie or crisp? Look no further and make this chunky apple cake. It uses 6 cups of apples and is topped with a decadent salted caramel sauce.
Apples are such a versatile fruit. You can certainly make a classic apple pie or a crisp/strudel/cobbler with it, but that tends to get boring after a while. Have you ever thought about making an apple cake? This recipe will use up at least 5 apples so it's a great way to use up your apple stash and please a crowd (no crust rolling here!).
Store any leftovers (ha!) in the refrigerator, or just send it to me. I'll make sure any extras don't go to waste. Heh heh.
Chunky apple cake with salted caramel sauce
- 2 cups all-purpose flour
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups granulated sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 6 cups tart apples (I used 5 medium Pink Lady apples), peeled, cored and chopped
- Salted caramel sauce (store bought or homemade), optional
Preheat your oven to 350 degrees F. Generously grease a standard 9"x13" baking pan and set aside.
In a medium sized bowl, whisk together the flour, cinnamon, nutmeg, salt and baking soda. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time and mix well after the last egg. Turn the mixer to low and gently add in the dry ingredients until everything just comes together. Turn off the mixer.
Fold the apples in by hand. The batter will be super thick and seem difficult to mix.
Transfer the batter to your prepared baking pan and bake in your preheated oven for 40-45 minutes or until a toothpick in the center comes out clean. If desired, top with salted caramel sauce or frosting of your choice.
Allow the cake to cool before serving. Store leftover cake in an airtight container in the refrigerator. It will last for several days.
Yield: One 9"x13" cake; at least 24 slices, more or less depending upon how big you slice them
Source: Cake from Taste of Home; sauce is from my first batch of failed dry salted caramel