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This delicious Caramel Apple Cake couldn't be easier with a simple microwave caramel sauce, a one-bowl, no-mixer cake recipe and no need to even peel the apples!
Need a super easy, super impressive dessert? You've definitely come to the right place! This wonderful caramel apple cake can be whipped together quickly and when you flip it out of the pan, the beautiful sight that greets your eyes will be sure to bring a big smile!
Apple season has begun here in the mountain orchards of North Carolina. It officially started on August 14th with Ginger Gold and Galas being the first apples to ripen. Now, two weeks later, Fuji, Honey Crisp, Jonagold and several others are also ready - so exciting! I've also been picking up some wonderful apples at our local grocery store and produce market, so I thought it was time to make apple cake - caramel apple cake to be precise!
A tried and true recipe
Rather than coming up with something new I decided to adapt an old faithful, never-fail friend for this recipe, our beloved French Grandmother Lemon Yogurt Cake. It's one of those recipes you can stir up in minutes using common ingredients and simple tools - one bowl and no mixer. It always turns out moist with a lovely tender crumb and is thoroughly enjoyed by everyone who tries it. It is also the base for several other Café favorite cakes including our recent Upside Down Plum Cake.
French-inspired
True confession; this isn't really a "French" recipe but since it's derived from the French Grandmother cake, I thought I had the "legal" rights to include the word French in the title! It just sounds a little fancier and more elegant than "Caramel Apple Cake", don't you think? No one (besides you and me) has to know how easy it is!
A "real deal" caramel sauce
For the base of this caramel apple cake, which actually becomes the topping after the cake is baked and turned out, I went with a delicious, authentic caramel sauce which is also super easy and requires very little fuss. This easy caramel sauce is made in the microwave and doesn't have the complications of classic caramel sauce.
No apple peeling!
I decided to try just dicing the apples without peeling them and was delighted with the results. The peeling tenderizes in the oven and also adds beautiful color to the caramel apple topping. To make things really speedy, I used my Vidalia Chopper to dice the apples and it works like a charm. If you're a regular follower here at The Café, you already know how much I love this little inexpensive kitchen workhorse. I use it almost every day, as it's wonderful for chopping onions, peppers, potatoes, squash, cucumbers, eggs, peaches, pears and definitely apples!
Pick up some apples and make this delicious caramel apple cake. You won't be sorry, and anyone who has the pleasure of gracing your table will be extremely happy!
Café Tips for making this French Caramel Apple Cake
- You'll need a 9-inch cake pan with sides that are at least 2 inches tall. I love these OXO cake pans. They're sturdy, non-stick and I've had mine for several years and they still look like new!
- I often use Greek yogurt for this caramel apple cake but you can also use regular plain yogurt. In fact, in a pinch, you could also use buttermilk or sour cream. They’ll all work!
- I like to use a red-skinned apple for this cake, but any apple that's suitable for baking (ie Gala, Fuji, Honeycrisp, Braeburn, Pink Lady, Jonagold, Winesap, Golden Delicious...) will work well. I would stay away from really firm apples like Granny Smith though as this cake doesn't stay in the oven long enough for them to soften.
- I’m a big fan of butter in cake recipes. This cake calls for oil (no butter) and I was a bit skeptical until I actually tasted the cake. Don’t be tempted to substitute butter, as the oil keeps the cake light yet moist at the same time. And the flavor is wonderful!
- Any type of neutral-flavored oil works well in this recipe. I have made it with sunflower, grapeseed, canola and avocado oils. They all work well.
- You can make the caramel sauce in advance which makes it super easy and quick to throw this cake together. If the sauce has been refrigerated, warm it up in the microwave for a minute or so to loosen it up before using in the recipe.
- As this cake bakes, some of the caramel finds its way up the sides of the pan and a bit could bubble over the pan so it's important to use the sheet pan as directed in the recipe.
- Also, when you remove the cake from the pan, it will look like the cake below. You can serve it as is or brush more of the caramel sauce on the sides as in the pictures above.
- You'll have more caramel sauce than you need, but that shouldn't be a problem. Serve it over ice cream or use it as a dipping sauce for apple slices or bananas - delish!
Thought for the day:
“Worthy is the Lamb, who was slain,
to receive power and wealth and wisdom and strength
and honor and glory and praise!” Revelation 5:12
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
This delicious French Caramel Apple Cake couldn't be easier with a simple microwave caramel sauce, a one-bowl, no-mixer cake recipe and no need to even peel the apples!
- 1 recipe Microwave Caramel Sauce
- 1 teaspoon ground cinnamon
- 2 large apples (or 3 medium-size) diced in approximately ½-inch dice
- ½ cup plain yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- ½ cup neutral-flavored oil sunflower, grape seed, canola oil, etc.
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Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with at least 2-inch tall sides) with baking spray. Line bottom of the pan with parchment paper and spray parchment paper lightly. Set aside.
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Pour ½ cup of caramel sauce into the prepared pan. Tilt the pan to cover the bottom of the pan. Sprinkle with the cinnamon then add the diced apple in an even layer. Apples should cover the caramel sauce.
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In a large bowl, whisk together the yogurt, sugar, eggs and vanilla until the mixture is smooth. Add the baking powder and salt. Whisk to combine. Add the all-purpose flour. Whisk to combine. It’s okay if there are a few lumps. You’ll work them out after you add the oil.
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Add the oil and stir well. At first, it may seem to separate, but keep stirring till nice and smooth.
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Pour the batter into prepared pan. Bake for 35-40 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done. The best way to test if a cake is done is to use an instant thermometer. The internal temp should be 205-210˚F.
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Cool for 10 minutes in the pan then invert the pan onto a plate or platter. Give the pan a firm little shake. You should hear the cake drop onto the plate. Slowly and carefully lift the pan off of the cake. Give a little shout of joy when you see the beautiful cake.
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This part is optional, but I like to do it. Use a pastry brush a little of the extra caramel sauce around the edges of the cake. Serve warm or at room temperature with a dollop of whipped cream or ice cream and extra caramel sauce, if desired.
See Café Tips above in the post for more detailed instructions and tips.
Nutritional information does not include the caramel sauce. See that recipe for its nutritional info.
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Ronni A. says
Like one of your previous posters, I would like to make this cake ahead and freeze it. Should I skip the step of putting the caramel sauce in the bottom of the pan before baking or just not add additional caramel on top once it's baked before freezing. I love your recipes and want to get this right! Thank you so much for the delicious recipes you share!
Chris Scheuer says
Hi, I would make the cake with the caramel and apples then let it cool completely before freezing, uncovered. Once it's in the freezer for an hour or so (and it gets firm), then I would wrap it with plastic wrap to keep it fresh. If you do it like this, the cake will be great when thawed. Just remove the plastic wrap after you take it out of the freezer so it doesn't stick as the cake thaws.
Ronni A. says
Thank you so much!
Marilyn says
Can you use Maple Syrup instead of corn syrup in the caramel sauce? I am in Australia and whilst maple syrup is readily available, I have never seen corn syrup !
Chris Scheuer says
Hi Marilyn, the corn syrup is added to keep the sugar from crystalizing. Maple syrup won't achieve that. If you have golden syrup there, that would work.Queen Glucose Syrup would also work for this.
Vivien Hibbert says
Fabulous recipe. Thank you
I used some Golden Syrup with the caramel sauce. I think your microwave caramel sauce might be very similar to Golden Syrup.
I also used a Bundt cake pan because I didn’t have a 9” pan. It worked wonderfully.
Chris Scheuer says
Thanks for sharing your results, Vivien!
Sandy Cofer says
Hello,
Thank you for another fabulous recipe. Mine did not turn out looking like yours at all...but still tasted great! The first time I accidentally used an 8" pan so I thought that was why it took a very long time to bake and never got up to temperature. I made it again today and it still took a long time to bake and is very light in color. My ovens are calibrated and I use an oven thermometer as well as a therapeutic instant one. All I can think of us that perhaps I need to change the oven rack position? I used the middle rack. The only other thing I can think of is that I could be using too many apples! Is that possible? We are in WA State and our apples are often very large so my judgement may be off. So sorry to be problematic but, the cake is just too wonderful to not get it right. I've never been a cake person and thought your lemon ricotta cake couldn't be beat. This one is every bit as good!!! Thank you!!!
Chris Scheuer says
Hi Sandy, so happy you enjoyed this and appreciate you sharing your results.
Regarding the baking time, extra apples could definitely make a difference. Another factor can be the pan you use. I am a huge fan of these OXO Good Grip cake pans: https://amzn.to/3vle4IE and use them for all of my cakes.
And although my oven is calibrated and yours is too, I find that the way the heat circulates in each oven is a little different and can affect the baking time. So with all these variables, it's best to judge the doneness of a cake by the temperature rather than the time, which would be 200-205˚F with an instant thermometer.
One last thing - I also really like Baker's Joy baking spray as it yields cakes with a nice golden crust.
Deb says
I don’t have microwave can I use your easy Carmel sauce instead Your recipes are wonderful
Chris Scheuer says
Thank you, Deb. I haven't tried this recipe using a different caramel sauce so I can't say how that will work.
Ruby says
Made this cake. Turned out perfect. Love the recipe. So simple and quick for entertaining. And yummy!!!😋
Chris Scheuer says
Awesome! Thanks so much for letting us know, Ruby!
Titi says
We all loved this french caramel cake..because of the golden colour it came out with..made it for Christmas n again during the holidays..thank U. Will follow.
Chris Scheuer says
I'm so glad you enjoyed it Titi!
Luc Martel says
I just make this cake and it turned out perfect. I did cheat since I didn't have corn syrup and I had a jar of caramel from Costco. It sill worked out.
Chris Scheuer says
Yay! So happy you enjoyed it, Luc!
Irene says
I served this French Caramel Apple Cake after serving my guests a meal of homemade soups and quiche. I popped it into the oven just as we were sitting down to eat lunch so that it would still be warm when it was time to serve dessert. It was delicious! A dollop of whipped cream on each slice of cake sprinkled with a dusting of cinnamon made it seem extra special. The cake was a huge hit! Thank you!
Chris Scheuer says
Hi Irene, sounds like you had a wonderful dinner. I love your presentation ideas!
Sujata Kumar says
Can I make this cake a couple of days ahead, warm slightly in microwave before serving?
Chris Scheuer says
Hi Sujata, if I was going to make this a few days ahead, I would freeze it without the caramel glaze. Then the day you want to serve it, thaw it and add the glaze right before serving.
Teresa Hassard says
Can’t wait to try this! Is it wrong that I see myself eating that caramel right out of the jar with a spoon? Also, I love the song you shared “Is He Worthy”. Thank you!
Chris Scheuer says
Haha! I get it, Teresa!
We love that song too 💕
Adrianne says
Have you tried slicing the apples instead of dicing?
Chris Scheuer says
You could definitely slice them, Adrianne! I wanted something really quick and easy but you could take the time to slice the apples and line them up in a concentric circle. It would be beautiful!
Titi says
I sliced them it looked much nicer.
ELSIE says
Can I use sour cream instead of yogurt?
Chris Scheuer says
Yes, you definitely can!
Liz says
I'm almost berried out....and ready to take on fall with delicious apple desserts! Your cake is the perfect kickoff dessert, especially since caramel is involved!
Chris Scheuer says
I'm with you, Liz! Ready for fall!
Ben says
How to make the caramel sauce ?
Chris Scheuer says
Hi Ben, there's a link to the caramel sauce recipe. Just click on the world Microwave Caramel Sauce in the ingredient list. It will take you to the caramel sauce.