Wednesday, November 7

Fresh Apple Cake with a Caramel Glaze

Here it is. The recipe that practically defines what the perfect Autumn cake should taste like - in my opinion. The name says it all. Fresh apples and caramel. Hello? What could say Fall more than that?? It's a simple homemade spice cake with fresh sweet-tart apples and a smooth, ridiculously rich caramel frosting that pools at the bottom of the cake. Pass me a piece! mmmm, good! 

How ever humble it may be, this little recipe has served me well over the years. First by garnering a blue ribbon for me at the State Fair of Texas and more importantly by being a never fail recipe. You can bake this simple cake over and over and it will come out the same every time. This is the kind of recipe I like to frequent, simple, straight forward and incredibly delicious.....every time. Hope you and your family enjoy it as well.

Fresh Apple Cake with a Caramel Glaze
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  • 1 stick unsalted butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon soda
  • 4 cups sliced and peeled tart apples
  • 1/2 - 1 cup pecans
  • Caramel Icing, recipe below
  • Preheat oven to 350 degrees F. 
  • Grease and flour a 13x9x2 pan.; set aside. 
  • Combine all dry ingredients in a medium sized bowl; set aside. 
  • Cream butter and sugar until it's pale yellow and creamy. Add eggs one at a time. Slowly add flour mixture; mix until JUST combined. Add apples and nuts. 
  • Pour into prepared pan and cook @350 degrees for 40 minutes. 
  • Poke holes in hot cake and pour frosting over the top while it's still hot.
  • 1 cup dark brown sugar
  • 1 stick butter
  • 1/4 cup evaporated milk
  • 1 teaspoon vanilla
  • Bring all ingredients to a boil over medium-high heat. 
  • Cook 2 minutes boiling and reduce heat. Slowly simmer an additional 2 minutes. 
  • Pour hot glaze over hot cake.




  1. Well, of course Ronda these dishes look scrumptious, but in addition you are doing a lovely job on photography.....either shooting or finding great pix.


  2. Posting your blog on my Facebook timeline, Ronda. More people need to know about this place. You are creating such a nice spot here.

    Hugs, Coleen

  3. Thanks Coleen. Appreciate that! I enjoy blogging. It's nice to post recipes, travel and decor info so that one day it's there for Elizabeth and any other family member that comes along. I do appreciate the encouragement, you are the only person I know that blog.....and I need ALL the help I can get.

  4. Glazes are used to give desserts a smooth and/or shiny finish. There are several different types of glazes, Caramel, chocolate, fondate, water icing, and tart glazes are to name a few.

    Caramel Glaze

  5. You are correct, they do make desserts look extra special. I use a glaze on this particular cake mainly because it makes the cake so moist and really decadent. Thanks for reading and sharing your tips. They are much appreciated.

  6. Hi, I'm in the midst of baking this cake. I have a question...I found that mixture was too dry at the wasn't a runny consistency like other cake batters. I added some milk at the end before baking it. Do you think it will turn out alright? It's still in the oven.

    1. Safiya, It is a thick batter. I hope it turned out perfect for you!

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