Caramel Apple Cake

This traditional German apple cake is moist, flavorful, and topped with a rich caramel glaze. It’s perfect for autumn or any time you crave a comforting dessert.

We have several wonderful traditional Apple Cakes in Germany and this one is a Caramel Apple Cake where the apples are caramelized before baking. The dough, too, is very special: made from a yeast dough and a short dough, mixed together!

Caramel  Apple Cake (or pie) brings all the wonderful flavors of Fall together. It makes a great appearance at the Thanksgiving table, too. The cookie-like crust compliments the delicious caramel apple filling and the walnuts add a bit of texture and slight bitterness that underscores the taste of the apples.

Ingredients For the cake:

2 cups (250g) all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup (115g) unsalted butter, softened

¾ cup (150g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup (120ml) milk

3 medium apples (e.g., Granny Smith or Braeburn), peeled, cored, and thinly sliced

For the caramel glaze:

½ cup (100g) granulated sugar

¼ cup (60ml) water

¼ cup (60ml) heavy cream

2 tablespoons unsalted butter

½ teaspoon vanilla extract

Pinch of salt

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C).

Grease a 9-inch springform pan and line the bottom with parchment paper.

Visual Tip: Show a photo of the prepared pan with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

Visual Tip: Capture a close-up of the dry ingredients being whisked together.

3. Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Visual Tip: Show the butter and sugar being creamed, with a focus on the fluffy texture.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.