Caramel apple cake is perfectly spiced, moist and topped with a salted caramel frosting. With gluten-free option.
This caramel apple cake is about as easy as it gets. In my last post, I shared a recipe for mini pumpkin cheesecakes and talked about how I like to keep things simple, especially for Thanksgiving.
Layer cakes are beautiful, sure, but a layer cake is probably the last thing I want to make for Thanksgiving. I don’t know about you, but I can easily waste half an hour fussing with the frosting trying to make it look just perfect. And it never does! So today we’re bypassing all that with a good old 9×13 apple cake with caramel frosting.
This recipe calls for more oil and sugar than I’d usually use but it yields such an incredibly moist and delicious cake that I really don’t care about its nutritional value. ;)
You can either use all-purpose flour or a blend of gluten-free flours listed in the recipe for a gluten-free alternative. I’ve made both versions and none of my taste testers could tell a difference between the two!
For the frosting, I used the simple caramel frosting I first posted in my caramel apple cheesecake bars. I poured on the slightly warm caramel frosting just before serving, which resulted in the droopy appearance of the frosting. If you frost the entire cake and then cut into pieces, yours won’t look like that. The frosting hardens a bit in the refrigerator but once it comes to room temperature, it softens up again.
If you use the full 1/2 teaspoon salt, the frosting has this amazing salted caramel thing going on. If you don’t like your sweets salty, stick to 1/4 teaspoon salt. And if you’d rather top your cake off with caramel sauce, Jamie’s salted caramel sauce would be perfect, especially alongside some vanilla ice cream.
I hope you all have a happy and delicious Thanksgiving!