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French Caramel Apple Cake Recipe

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3.9 from 66 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Description

This French Caramel Apple Cake is a delightful combination of tender cake, spiced caramel, and juicy apples. The base is a moist, yogurt-infused batter, poured over a layer of cinnamon-spiced caramel sauce and diced apples. Baked to golden perfection and topped with extra caramel, this cake is perfect served warm or at room temperature, optionally paired with whipped cream or ice cream, making it a decadent yet homey dessert.

Ingredients

Caramel Apple Topping

  • 1 recipe Microwave Caramel Sauce
  • 1 teaspoon ground cinnamon
  • 2 large apples (or 3 medium) diced into ½-inch pieces

Cake Batter

  • ½ cup plain yogurt or Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • ½ cup neutral-flavored oil (sunflower, grape seed, canola, etc.)

Instructions

  1. Preheat Oven & Prepare Pan: Preheat your oven to 350˚F (175˚C). Spray a 9-inch round cake pan with baking spray. Line the bottom with parchment paper and lightly spray the parchment to prevent sticking. Set aside.
  2. Create Apple Topping Layer: Pour ½ cup of prepared caramel sauce into the pan, tilting it to evenly coat the bottom. Sprinkle the caramel with 1 teaspoon ground cinnamon. Spread the diced apples evenly over the caramel layer to cover it completely.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the yogurt, granulated sugar, eggs, and vanilla extract until smooth and well combined.
  4. Add Dry Ingredients: Add the baking powder and salt to the wet mixture and whisk to combine. Then incorporate the all-purpose flour, whisking until mostly smooth with a few small lumps remaining.
  5. Incorporate Oil: Add the ½ cup oil to the batter and stir vigorously. Initially, the mixture may separate, but continue stirring until the batter becomes smooth and uniform.
  6. Assemble & Bake: Pour the batter gently over the apple and caramel layer in the pan, spreading evenly. Bake in the preheated oven for 35-40 minutes. The cake is done when it feels springy to the touch or a toothpick inserted into the center comes out clean. If the cake browns too quickly, loosely cover with foil. An internal temperature of 205-210˚F confirms doneness.
  7. Cool & Unmold: Let the cake cool in the pan for 10 minutes. Then invert the pan onto a serving plate, giving it a firm shake to release the cake. Slowly lift the pan away to reveal the beautiful apple caramel topping.
  8. Optional Finishing Touch: Brush extra caramel sauce around the edges of the cake using a pastry brush. Serve the cake warm or at room temperature, optionally with whipped cream or ice cream and an extra drizzle of caramel sauce for added indulgence.

Notes

  • Use tart apples like Granny Smith for a nice balance of sweetness and tartness.
  • Ensure the caramel sauce is cooled slightly before pouring to avoid melting parchment paper.
  • You can prepare the caramel sauce in advance and store it in the refrigerator.
  • This cake is best served the day of baking but can be stored covered at room temperature for up to 2 days.
  • Using Greek yogurt will make the cake slightly tangier and denser, while plain yogurt provides a lighter texture.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/french-caramel-apple-cake-recipe/