Food and Recipes Desserts Cakes Caramel Apple Cake 5.0 (2) 2 Reviews Topped with the perfect boozy sauce. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on October 1, 2023 Save Rate PRINT Share Close Credit: HECTOR MANUEL SANCHEZ; Prop Stylist: Heather Chadduck; Food Stylist: Erin Merhar Hands On Time: 20 mins Total Time: 2 hrs 20 mins Servings: 8 to 10 Jump to recipe Want to see something impressive? Enter, our Caramel Apple Cake. It makes for a show-stopping centerpiece that no one will be able to resist once those slices start getting passed around. To make it even more decadent, we topped it with a delicious Apple Brandy-Caramel Sauce. Friends and family will be amazed when this confection lands on the table, but we'll keep the minimal prep time our little secret. Caramel Apple Cake only requires you to be on your feet for 20 minutes—yes, you read that right. Of course, it will take about two more hours for your party-ready treat to finish due to cooking and cooling times. When all is said and done, you'll be proud to set this beauty on the table and even more excited to grab your fork and dig in. Serve with a scoop of vanilla ice cream to really take this dessert to the next level. Cook Mode (Keep screen awake) Ingredients Cake: 1 1/3 cups firmly packed light brown sugar 3/4 cup butter, softened 3 large eggs 1 tsp. vanilla extract 2 cups all-purpose flour 1 tsp. baking powder 1 tsp. table salt 1 tsp. ground cinnamon 1/2 tsp. baking soda 3/4 cup buttermilk Shortening Apples: 2 lbs. McIntosh apples (about 6 apples, 6 to 7 oz. each) 1/2 cup firmly packed light brown sugar 1 tsp. cornstarch 1/4 tsp. ground cinnamon Pinch of table salt 2 Tbsp. butter Apple Brandy-Caramel Sauce (recipe below) Directions Prepare Cake: Preheat oven to 350°F. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition; stir in vanilla. Whisk together flour and next 4 ingredients in a medium bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended after each addition. Spread batter in a greased (with shortening) and floured 9- x 2-inch round cake pan. Bake at 350°F for 50 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 35 to 40 minutes to prevent excessive browning, if necessary. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely (about 1 hour). Prepare Apples: Cut apples into 1/2-inch-thick wedges. Toss together apples, 1/2 cup brown sugar, and next 3 ingredients. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes). Finish Cake: Arrange sautéed apples over cooled cake, and drizzle with desired amount of warm Apple Brandy-Caramel Sauce (recipe below); serve with remaining sauce. Apple Brandy-Caramel Sauce Bring 1/2 cup firmly packed light brown sugar, 1/4 cup unsalted butter, 1/4 cup heavy cream, and a punch of table salt to a boil in a small saucepan over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat, and stir in 1 Tbsp. apple brandy. Whisk in 1 Tbsp. powdered sugar; cool 15 minutes before serving. Save Rate Print