Martha Stewart Caramel Apple Cake

This Martha Stewart Caramel Apple Cake is a moist and spiced recipe, which includes fresh Granny Smith apples and a buttery caramel glaze. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes.

Martha Stewart Caramel Apple Cake Ingredients

For the cake:

• 1 cup brown sugar
• 1 cup sugar
• 1 1/2 cups canola oil
• 3 eggs
• 3 cups flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 5 Granny Smith apples, peeled, cored and sliced into 1-inch pieces (about 5 cups)
• 1 cup chopped walnuts
• 2 teaspoons vanilla extract

For the caramel glaze:

• 4 tablespoons butter
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/2 cup heavy cream

How To Make Martha Stewart Caramel Apple Cake

1. Preheat and prepare pan: Preheat oven to 350°F. Butter and flour a 13×9 inch baking pan.
2. Mix wet ingredients: In a large mixing bowl, beat together brown sugar, white sugar, and canola oil. Add eggs one at a time, beating well after each.
3. Combine dry ingredients: In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
4. Combine batter: Mix the dry ingredients into the wet sugar mixture. Stir in chopped apples, walnuts, and vanilla extract until fully combined. Spoon the batter into the prepared pan.
5. Bake the cake: Bake for 1 hour or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly while you prepare the glaze.
6. Make caramel glaze: In a small saucepan, melt butter over medium-low heat. Stir in brown sugar, white sugar, and salt for 2 minutes. Increase heat to medium-high, pour in heavy cream, and simmer for 2 more minutes until bubbly.
7. Glaze the cake: Poke holes all over the top of the warm cake using a skewer or toothpick. Pour the caramel glaze over the top and let it settle for a few minutes before serving.

Recipe Tips

• What are the best apples for this cake? Tart apples like Granny Smith hold their shape and add flavor balance.
• How to keep cake from being too oily: Measure oil accurately and mix until just combined.
• Can I use pecans instead of walnuts? Yes, pecans are a great substitute for a similar crunch.
• Why poke holes in the cake? This helps the caramel glaze soak in for extra moisture and flavor.
• How do I know the cake is done? Insert a toothpick into the center—if it comes out clean, it’s ready.

What To Serve With Caramel Apple Cake

This sweet and spiced dessert pairs well with:

• A scoop of vanilla ice cream
• Warm apple cider
• Whipped cream
• Salted caramel sauce drizzle
• A cup of strong black coffee

How To Store Caramel Apple Cake

Refrigerate: Cover and store in the refrigerator for up to 5 days. Bring to room temperature before serving.

Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw in the fridge overnight.

Caramel Apple Cake Nutrition Facts

• Calories: 518
• Total Fat: 30.7g
• Saturated Fat: 5g
• Trans Fat: 0.1g
• Cholesterol: 46.7mg
• Sodium: 208.1mg
• Total Carbohydrates: 57.5g
• Dietary Fiber: 2.8g
• Sugars: 36.2g
• Protein: 5.1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cake a day ahead?
Yes, it’s even better the next day as the flavors meld and the glaze soaks in.

Can I make this cake in a bundt pan?
Yes, but baking time may vary slightly. Grease the bundt pan well and check for doneness.

Can I omit the nuts?
Yes, the cake will still be flavorful and moist without them.

Why is my cake dense?
Overmixing the batter or too much flour can cause a dense texture. Mix just until combined.

What can I use instead of heavy cream in the glaze?
Half-and-half can work, but the glaze may be slightly thinner.

Try More Recipes:

• Martha Stewart Cannoli Cake
• Martha Stewart Butterscotch Cake
• Martha Stewart Buttermilk Pound Cake