Apple Spice Cake

Apple Spice Cake | Bake or Break

To me, few things scream, “Fall!” as much as baking with apples. We have been sitting on the fence here between fall and winter. Some days are scarf-worthy, while others are not even jacket-worthy. On a fall-like day, I decided to slice up some apples and make this cake that I’ve had bookmarked for a while.

Of course, what are apples without cinnamon? And just to make it even more fantastic, let’s throw in a little caramel, too. Seriously, this is fall in a cake.

Apple Spice Cake is a delicious blend of fresh apples and spices topped with a rich caramel glaze.

I’ve done my share of caramel-related whining. I just haven’t had a lot of success in that department. If I need to make any caramel, I am always sure to have extra ingredients around because I am highly likely to make a mess of it at least once. Surprisingly, I fared far better than normal with this caramel sauce.

Apple Spice Cake is a delicious blend of fresh apples and spices topped with a rich caramel glaze.

This cake is simple to make and a joy to eat. It’s really a beautiful, tasty thing. I highly recommend you track down some apples, whip up some caramel sauce, and treat yourself to a lovely dessert.

Apple Spice Cake

Prep Time: 30 minutes

Cook Time: 1 hour, 45 minutes

Yield: 12-16 servings

Apple Spice Cake


    For the cake:
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 & 1/3 cups vegetable or canola oil
  • 2 cups granulated sugar
  • 3 large eggs
  • 3-4 Granny Smith apples, cored and cut into 1/2-inch pieces (about 3 cups)
  • 1 cup chopped assorted nuts (pecans, almonds, etc.)
  • 1 teaspoon vanilla extract
  • For the caramel sauce:
  • 1 cup packed light brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup evaporated milk
  • 1 teaspoon vanilla extract
  • pinch of salt


To make the cake:

Preheat oven to 350°. Spray a 12-cup Bundt pan with cooking spray. Set aside.

Sift together flour, cinnamon, baking soda, and salt. Set aside.

Using an electric mixer on high speed, combine oil, sugar, and eggs on high speed until blended. Mixture will be lemon yellow. Decrease mixer speed to medium, and gradually add flour mixture. Mix just until blended. Mix in vanilla. Stir in apples and nuts.

Pour batter into prepared pan. Bake 75-90 minutes, or until a wooden pick inserted in the center comes out clean.

Remove cake from oven and cool slightly on wire rack. Then, invert cake onto rack to cool completely.

To make the caramel sauce:

Combine all ingredients in a small saucepan. Cook over medium heat, stirring constantly until thickened to desired consistency.

Pour over cake immediately.


Recipe adapted from Martha Stewart.