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This Salted Caramel Fresh Apple Cake is everything you want in a fall dessert. It’s warm, moist, full of fresh apple chunks, and finished with a drizzle of rich homemade caramel and a sprinkle of sea salt. Every bite has the perfect mix of sweet and spice with that irresistible apple-caramel flavor combo.
Krissy’s Notes
This recipe was born out of one of my kitchen experiments. I had leftover homemade salted caramel sauce and a single apple sitting in my fridge that needed a purpose. The result turned out so good that I’ve been making it every fall since.
The chunks of apple add a satisfying bite and keep the cake incredibly moist. I like to use tart apples and leave the pieces large enough to pierce with a fork. Add toasted walnuts for crunch, drizzle with warm caramel, and you’ve got a cake that feels like a cross between apple pie and a sticky caramel bread pudding.
What You’ll Need To Make It
The complete recipe is below, but here’s what gives this fresh apple cake its flavor and texture:
- Apples: The star of the show. Choose firm, tart apples like Honeycrisp (what I use to make my no sugar applesauce) or Granny Smith for the best flavor.
- Brown sugar and butter: Create that classic caramel-like base.
- Warm spices: Cinnamon and nutmeg bring the cozy fall flavor.
- Walnuts: Add crunch and contrast to the tender apple chunks.
- Lemon juice and zest: Brighten up the flavor and balance the sweetness.
- Salted caramel sauce: The finishing touch that makes this dessert unforgettable.
How to Make Salted Caramel Fresh Apple Cake
Full instructions are in the recipe card, but here’s the quick overview:
- Cream the butter and sugars. Start by beating until light and fluffy.
- Mix the dry ingredients. Combine flour, baking soda, salt, cinnamon, and nutmeg.
- Add the apples and walnuts. Toss the apples in lemon juice and zest, then gently fold them into the batter with the walnuts.
- Bake. Spread the thick batter into an 8×8 pan and bake until golden and fragrant.
- Finish with caramel. Drizzle with warm salted caramel and sprinkle with flaky sea salt before serving.
Make Ahead and Storage
To make ahead: You can bake this cake a day in advance. Store it covered at room temperature and add the caramel just before serving.
To store: Keep leftovers covered in the refrigerator for up to 4 days. Warm individual slices in the microwave and drizzle with caramel before serving.
To freeze: Wrap cooled slices tightly and freeze for up to 3 months.
Learn From Me
Don’t skimp on the fresh apple chunks as they make the texture amazing.
Sprinkle the salt just before serving for that perfect balance of sweet and salty.
Frequently Asked Questions
Here are just a few questions I’ve gotten from readers over the years.
Yes, but homemade has a richer flavor. If you have time, make a batch of my salted caramel sauce — it’s worth it. If you don’t make your own caramel sauce, Trader Joe’s sells an outstanding one. You just may need to warm it slightly to get it to pour.
Honeycrisp, Fuji, or Granny Smith hold their shape best when baked. Any time I make my Caramel Apple Pie, I actually like to use a mixture of apples.
Of course. The walnuts add texture, but the cake is still delicious without them.
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Ingredients
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg fresh
- pinch of salt
- 2 cups peeled and finely chopped apples
- zest from one lemon
- 1 tablespoon fresh lemon juice
- 1/2 cup chopped raw walnuts
- caramel sauce store bought or make your own
- flaked sea salt
Instructions
- Preheat oven to 350°F. Grease or line an 8×8 pan with parchment paper.
- In bowl of stand mixer with paddle attachment on, cream 1/2 cup butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy for several minutes. Scrape sides down and beat in 1 egg. Scrape sides again.
- Ina small bowl, combine 1 cup all-purpose flour, 1/2 teaspoon baking soda, a pinch of salt, 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg. Gradually add to creamed mixture and mix just until combined.
- Toss 2 cups peeled and finely chopped apples in zest from one lemon and 1 tablespoon fresh lemon juice. Toast 1/2 cup chopped raw walnuts in small pan on stove over low heat, occasionally tossing walnuts to evenly heat. Add apples with lemon and walnuts to the cake batter and set the mixer on low just to get them going and then flash it on high for only a couple seconds to evenly mix them in.
- Pour batter into prepared baking dish. Batter will be very thick so you will need to use a rubber spatula to spread it to an even layer. Bake in preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out clean. Remove the cake from the pan.
- Cake can be served warm or at room temperature. To serve, drizzle with caramel sauce (either store bought or homemade caramel sauce) and top with a pinch of flaked sea salt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make a version of this fresh apple cake, with vegetable oil instead of butter, and sometimes less sugar, from a recipe handed down from my grandmother. The lore is that it was a recipe commonly used in the 1930s, when ingredients, save for apples from the backyard tree, or the neighbor’s tree, were available and other ingredients were either scarce or too expensive for Depression-era budgets. Sometimes I use only a bit of vanilla and no spices, even a mixture of apples. I agree that chunks of apples are important. It’s great plain, sprinkled with powdered sugar or even a bit of regular sugar (while it’s warm from the oven), makes great cupcakes, too. Whenever I take it to a potluck, it gets rave reviews. A glaze isn’t needed, but is a nice touch.
Thanks for posting!
How wonderful looking! I have a birthday cake to make this week, and have a huge haul of wonderful apples from a local orchard…this recipe will be the perfect fit! Thanks, Ali, keep the amazing ideas coming!
Salted caramel and apple go so well together and this cake looks amazing.
OMG. This cake was wonderful. So moist and full of fall spices. The nutmeg ground fresh 7s what took it v over the top for me. I then made the caramel sauce. Wow!! First attempt at caramel sauce EVER. Other than not taking it quite far enough, the salted caramel was yummy and surprisingly easy. I will definitely make this again and again.
The cake on its own is already very delicious. The salted caramel makes it even more so.
This is exactly what I need in my life right now: this incredible salted caramel apple cake! Boy, does it look delicious! My daughter is coming over this weekend, and I look forward to us making this together.
This recipe is everything I love about apple pie, turned into a cake! So so good!
The homemade caramel sauce is divine on this cake … so delicious!