Apple Cake to Celebrate Autumn

One of my favourite things about autumn is that apples are in season. I know you can get apples year-round at the grocery store, but there’s something special when they’re local and freshly ripe, and they smell amazing. I love snacking on apples on their own, but baking with them is also wonderful. It’s been a long time since I posted a recipe on my blog, and this cake recipe is dangerously delicious enough that I need to share it. It keeps well for a few days (assuming you can restrain yourself from eating it all before that much time has lapsed) and is easy to bring to potlucks or other fall gatherings.

Caramel Apple Cake



¾ cup butter or vegetable oil

¾ cup applesauce

¾ cup sugar

¼ cup brown sugar

1 cup whole wheat flour

2 cups all-purpose flour

2 tsp ground cinnamon

1 tsp backing soda

½ tsp salt

3 ½ cups diced apples

1 cup chopped walnuts

2 tsp vanilla

Caramel icing:

½ cup brown sugar

1/3 cup light cream

¼ cup butter

Dash salt

1 cup confectioners’ sugar


Combine butter and sugars, then beat in the eggs one at a time. Add dry ingredients, and stir well. Fold in chopped apples, walnuts, and vanilla. (Walnuts could be omitted if anyone is allergic). Pour into a greased and floured 10 inch tube pan. Bake at 325 for an hour to an hour and a half or until a fork or toothpick poked into the cake comes out clean. Cool in pan for about ten minutes, then move to a wire rack to cool completely.

For the icing, melt brown sugar, cream, butter and salt until in a pot over low heat. (You could probably do this in the microwave too). Cool to room temperature, then beat in confectioners’ sugar until smooth. Drizzle the icing over the cake. Feel free to let it drip casually down the sides; it will give the cake a rustic appeal.

Devour with coffee or tea and a good book!


Stay connected:

Leave a Reply