A delightful twist on the classic caramel apple cake, this recipe combines warm spices and a luscious caramel topping for a dessert that's perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Ensure the pan is evenly greased to prevent sticking.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the eggs one at a time, beating well after each addition.
Crack eggs into a separate bowl to avoid shell fragments.
In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Sift the dry ingredients for a smoother batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Peel, core, and chop the apples into small pieces, then fold them into the batter.
Use fresh, crisp apples for the best texture.
Spread the batter evenly into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
While the cake bakes, combine the butter, brown sugar, granulated sugar, and heavy cream in a saucepan over medium heat. Stir frequently until the mixture thickens slightly.
Do not let the caramel boil too vigorously to avoid burning.
Once the cake is done, remove it from the oven and let it cool slightly. Pour the warm caramel sauce over the cake.
Pour the caramel slowly to ensure even coverage.
Serve the cake warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Warm slices in the microwave for a quick treat.
