Apple Cake with Caramel Sauce

Apples and caramel are an unbeatable combination in my book, particularly this time of year. This is an easy cake to make, but baked in a bundt pan with a lovely caramel sauce poured over-top, makes it perfect for any occasion.

Apple Cake with Caramel Sauce


4 cups apples cored, peeled and diced (try Granny Smith)
2 cups sugar
2 eggs
2 cup all-purpose flour
2 tsp. cinnamon
2 tsp. baking soda
1 cup chopped pecans (optional)

For caramel sauce:
1/2 cup brown sugar, packed
1/2 cup white sugar
2 Tbsp. flour
1 cup water
1/4 cup butter
1 tsp. vanilla


Preheat oven to 375° F.

Mix apples with sugar and let stand until sugar dissolves. Add eggs and beat well.

Mix dry ingredients together and stir into apple mixture. Add pecans, if using. Pour into a well-greased and floured Bundt pan.

Bake for 40 minutes, or until it tests clean in the centre. While cake is baking, prepare Caramel Sauce.

For Caramel Sauce, mix sugars and flour together well before adding water to prevent lumping. Cook sugars, flour and water together in a saucepan until thick and clear. Add the butter and vanilla. Stir until butter melts. Pour over cake while both are hot. May be made ahead and reheated. (Sauce is also good on ice cream).

Remove from pan onto a serving plate and immediately cover with caramel sauce.

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