Why Make This Recipe
Caramel Ripple Apple Cake combines two delightful flavors: sweet, tender apples and rich caramel, all nestled in a moist cake. This dessert offers a fantastic blend of textures that everyone will enjoy. It’s perfect for any occasion, whether you’re hosting a family gathering or simply craving something sweet.
Making this cake will fill your kitchen with a warm, inviting aroma that will have everyone excited to dig in. The contrast of the sweet caramel against the tart apples makes every bite a delightful experience.
Equipment Needed for Caramel Ripple Apple Cake
To make this delicious cake, you’ll need a few essential kitchen tools. Start with a large mixing bowl for combining the dry ingredients. A separate bowl is necessary for the wet ingredients, along with a rubber spatula for gentle mixing.
You’ll also need a whisk to ensure everything is well blended, and a measuring cup and spoons for accurate ingredient measurements. Lastly, a loaf pan will be required for baking the cake, and parchment paper will help with easy removal once the cake is done. Don’t forget a wire rack for cooling!
What You Need to Make Caramel Ripple Apple Cake
- 1 3/4 cup + 2 tbsp all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup oil (I use avocado oil)
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 large egg
- 1 1/2 cups peeled and finely diced apple
- 1 cup jarred caramel or dulce de leche
- 1/2 cup + 1 tbsp heavy whipping cream (divided use)
How to Cook Caramel Ripple Apple Cake Step by Step
Begin by preheating your oven to 350ºF. Prepare a loaf pan by lining it with parchment paper, ensuring there is a 2-inch overhang. This will help you remove the cake easily after baking.
Next, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, fine sea salt, cinnamon, and nutmeg. Make sure these dry ingredients are fully combined for the best flavor.
In a separate bowl, whisk together the oil, sour cream, milk, and the large egg until well blended. Then, carefully add this wet mixture to the bowl of dry ingredients. Use a rubber spatula to gently incorporate everything until it’s about 80% combined.
Now, fold in the finely diced apples, being careful not to over-stir. Overmixing can lead to a tougher cake, so just mix until the apples are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 60 to 70 minutes. You’ll know it’s ready when the internal temperature checks around 190ºF, or the top should be golden brown and spring back gently when touched. Once baked, allow it to cool on a wire rack.
To assemble your cake, you’ll need the caramel and cream. In a small saucepan, heat 1/2 cup of the heavy whipping cream over medium heat until it just begins to simmer. Remove it from the heat and stir in the caramel until smooth. Allow it to cool slightly.
Drizzle the warm caramel sauce over the cooled cake, letting it seep into the cracks for added flavor. You can save a little caramel for drizzling when serving!
How to Serve Caramel Ripple Apple Cake
Caramel Ripple Apple Cake is delightful when served warm or at room temperature. When serving, slice it into pieces, allowing the caramel to drizzle down the sides.
Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. The combination of warm cake and cold ice cream provides a delightful contrast in temperatures.
What to Serve with Caramel Ripple Apple Cake
This delicious cake pairs wonderfully with a range of accompaniments. You might consider serving a fresh fruit salad on the side for a light and refreshing balance to the sweetness of the cake.
Alternatively, a small cup of hot coffee or tea can enhance the enjoyment of the cake, creating a perfect afternoon treat. If you’re feeling extra generous, serve it alongside some caramel drizzle for those who want a little more sweetness.
How to Store Caramel Ripple Apple Cake
To keep your Caramel Ripple Apple Cake fresh, it’s best to store it in an airtight container. If the cake is still warm, let it cool completely before sealing it up.
You can keep the cake at room temperature for a couple of days, or for longer storage, consider refrigerating it. If you do store it in the fridge, it should remain fresh for about a week. For extended storage, wrap individual slices in plastic wrap and place them in a freezer-safe container, allowing for easy enjoyment later.
Tips to Make Caramel Ripple Apple Cake
When making Caramel Ripple Apple Cake, using the right type of apples can make a significant difference. Good options include Granny Smith, Honeycrisp, or Fuji apples, which provide a nice balance of sweetness and tartness.
Always ensure to measure your ingredients correctly, as baking is a science that requires precision. Take your time with the mixing process—mix only until combined to achieve the best texture. Lastly, don’t open the oven door too early during baking, as this can cause the cake to collapse.
Variation
If you’re looking to mix things up, consider adding nuts such as walnuts or pecans for added crunch. You can also experiment with different spices like ginger or allspice to give it a unique twist.
For a fun flavor twist, try substituting some of the apples with pears or another fruit of your choice. Adjustments like these can lead to new delicious creations each time you bake!
Best Time to Make Caramel Ripple Apple Cake
There’s no bad time to enjoy Caramel Ripple Apple Cake! However, it shines especially during the fall season when apples are in abundance. It’s an excellent choice for holiday gatherings, birthday parties, or cozy family dinners.
The comforting flavors of cinnamon and warm caramel evoke the feelings of autumn, making it perfect for seasonal celebrations. Of course, you can bake it anytime you’re in the mood for something sweet and satisfying.
Common Mistakes to Avoid
One common mistake when making this cake is overmixing the batter. Overmixing can lead to a dense and tough cake, so be cautious and stop mixing when everything is just combined.
Another mistake is not checking the doneness of the cake. Always use a toothpick or instant-read thermometer to ensure it’s fully cooked. Lastly, make sure to allow the cake to cool properly before adding caramel to maintain a good texture.
Nutritional Notes
While Caramel Ripple Apple Cake is a treat meant for indulgence, it can be enjoyed in moderation. Apples add fiber and vitamins to the cake, making it a tasty way to include fruit in your diet.
Keep in mind, though, that the caramel and sugar contribute to the overall calorie count. If you’re mindful of your sugar intake, consider reducing the amount of caramel used or substituting it with a lighter version.
FAQs
Can I use different types of apples?
Yes! You can use any apples you prefer. Granny Smith, Honeycrisp, or Fuji apples work well due to their balance of sweetness and tartness.
Can this cake be frozen?
Absolutely! Wrap slices in plastic wrap and place them in a freezer-safe container. It can last for about three months in the freezer.
How long will leftovers stay fresh?
Stored in an airtight container, leftovers should remain fresh for about a week if refrigerated.
Conclusion
Caramel Ripple Apple Cake is a delightful dessert that merges the flavors of caramel and apples in a wonderfully moist cake. It’s easy to make and perfect for various occasions throughout the year. With its sweet, comforting flavors and beautiful presentation, it is bound to please guests of all ages.
So why wait? Gather your ingredients, and treat yourself to this delicious cake. You won’t be disappointed!
Caramel Ripple Apple Cake
Ingredients
Method
- Preheat your oven to 350ºF.
- Line a loaf pan with parchment paper, ensuring a 2-inch overhang.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the wet ingredients: oil, sour cream, milk, and egg until well blended.
- Gradually add the wet mixture to the dry ingredients. Use a rubber spatula to incorporate until about 80% combined.
- Fold in the finely diced apples carefully to avoid overmixing.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60 to 70 minutes or until the internal temperature reaches around 190ºF and the top is golden brown.
- Allow the cake to cool on a wire rack.
- In a small saucepan, heat 1/2 cup of heavy whipping cream until it simmers.
- Remove from heat and stir in the caramel until smooth. Allow it to cool slightly.
- Drizzle the warm caramel sauce over the cooled cake, letting it seep into the cracks.
