I’m topping a warm apple cake with a caramel sauce, and it’s like rolling out the “orange” carpet for the fall season. I know we’re a couple of weeks away from the cozy, comfy season we call fall, but this Apple Cake with Caramel Glaze will have you changing your door decor and digging out all things orange.
Apple Cake with Caramel Glaze
This recipe was given to me by a neighbor in Lancaster, Ohio 26 years ago. What a great gift! The sad thing is, I can’t remember her name. She was in her 80’s at the time we lived there, and her name is not included on her impeccably written recipe card. Note to self: write the name of the person gifting you the recipe.
There are a number of reasons why I love this cake. First of all, you make it in a tube pan. When I read tube pan on a recipe, no picture is needed. I think of a dense cake filled with ingredients giving it weight and flavor. The second reason I love this cake is the coconut and pecans. The coconut adds the moisture and the nuts – what can I say, I love nuts! Pecans or walnuts can be used or left out completely. I used pecans for this post.
The batter is so thick it’s scooped not poured into the pan. Yes, that’s right, and you’ll be thinking it’s way too thick, but it works. The crevices you see on top of the cake will be filled with the warm caramel glaze. I kept some of the caramel to drizzle over cut pieces of the cake and a little to top Homemade Ice Cream we made over the weekend.
A dense heavy cake is one of my favorite desserts. I’m partial to the tube pan because I love cake platters. Setting a platter on the dining room table with a cake in it is tops in my books. A round cake is also fun to decorate for the season and sometimes they are perfect left alone.
I hope you’ll consider making this cake. It takes just 2 medium sized apples and is very easy to assemble. You’ll love it and so will your guests! Do you like baking cakes in a tube pan? What’s your favorite? Please consider leaving a comment for the Sock Box 10 community.
Thanks so much for stopping by, Rose
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- Wilton Angel Food Pan 10 inch
- Amco Stainless Steel Measuring Spoons
- Baker’s Angel Flake Coconut
- Pillsbury Self-Rising Flour
- 3 eggs
- 1¼ cup oil
- 2 cups of sugar
- 2½ cups self-rising flour (please see note below for a substitute using all-purpose flour)
- Two medium apples, peeled, cored and chopped
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts. I used pecans in this post.
- Caramel Glaze
- ½ stick butter
- ½ cup brown sugar
- ⅓ cup milk
- Preheat oven to 350 Degrees F.
- Grease and flour a tube cake pan.
- Mix eggs, oil, and sugar until creamy.
- Add flour a little at a time and blend well.
- If you do not have self-rising flour, you can substitute all-purpose flour using the following directions. For one cup of all purpose flour add 1½ teaspoons of baking powder and ½ teaspoon of salt.
- The batter will be stiff using both types of flour.
- Fold in apples, coconut, and nuts.
- Scoop batter into the greased and floured tube pan.
- Bake for 1 hour. You want a light brown color. Use the tooth pick test for best results. My oven requires an extra 5 minutes.
- Cool in pan for 30 minutes and then remove.
- While cake is cooling for the 30 minutes, prepare the caramel glaze.
- To make the glaze -
- Combine butter, brown sugar and milk in a heavy sauce pan and boil for 3 minutes stirring constantly.
- Pour warm caramel glaze over cake.