Apple Caramel Spice Cake Recipe

Lean into autumn and flavors of the season with this easy caramel apple cake—plus check out ideas for tempting pumpkin goodies
Apple Caramel Spice Cake

When fall rolls around, what seasonal treats do you crave? Are you in the apple or pumpkin camp? Or do you look for warming cinnamon spices? Here is a treat for the apple fans that also includes cinnamon and nutmeg for a punch of spice plus caramels for a sweet, creamy touch. The recipe was even a finalist in a New York Apple Association Apple Recipe Contest. And when the pumpkin cravings come on, scroll down to link to recipes that will satisfy that seasonal appetite.

Apple Caramel Spice Cake

Makes 9 to 15 Servings | Recipe by Kristi Tursi courtesy New York Apple Association

10 tablespoons unsalted butter
1 cup dark brown sugar
2 large eggs
2 tablespoons maple syrup
1¾ cups all-purpose flour
2 tablespoons baking powder
¼ tablespoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 small apples (any variety) cut up and cubed to bite-size pieces
8 ounces soft caramels, cut up into bite-size pieces

  1. Butter and flour an 8×8-inch pan. Preheat oven to 325°F.
  2. In one bowl, beat butter 1 minute (until smooth and creamy). Add in brown sugar and mix until combined. Add egg (1 at a time) and mix well. Add in maple syrup.
  3. In another bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk until well distributed.
  4. Add flour mixture to wet mixture and mix to combine thoroughly. Add in apples and caramels. Pour into prepared pan. Bake in the center of preheated oven for 1 hour or until tester comes out clean.
Apples ripe for the picking

Photo Adobe/Hansenn

Apple Harvest Time!

Check out local apple orchards for delicious fruit, baked goodies, and fun activities.

Pumpkin Sheet Cake with Broiled Pecan Topping

Photo Terry Brennan, Food Styling Lara Miklasevics

Pumpkin fans can try this easy-to-make Pumpkin Sheet Cake with Broiled Pecan Topping Recipe and find links for more deliciously pumpkin-y recipes including Pumpkin Chocolate Chip Cake, Pumpkin Cheesecake with Gingersnap Crust, and Pumpkin Muffins with Pecan Praline Topping.

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.