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I was ecstatic the day I finished all my midterms and packed my suitcase to go back home for fall break. I was looking forward to seeing my parents again, having a comfortable bedroom for four days, shopping for new winter clothes, and of course, baking!

Apart from pumpkin, another ingredient I love in fall desserts is definitely apples, especially when it’s paired with caramel.

The day I was going to bake and ushered my mom out of the kitchen, she made it clear that she preferred a simple fluffy cake to have with her cup of tea compared to a rich dessert with loads of whipped cream or frosting (so I decided to save that for Thanksgiving).

I loved the idea of baking a caramel apple cake (not only because it fulfilled my mom’s requirement) but also because it didn’t involve too many ingredients that I didn’t already have at home, it was pretty easy to put together, and the finished product looked amazing.

This dessert consists of a wonderful, soft and fluffy spiced vanilla cake with small chunks of apple and a sweet caramelized apple topping. It’s decorated with a quick sprinkle of confectioners sugar and sliced almonds and ready to eat in the blink of an eye!

~Caramel Apple Cake~


      • 1/4 cup unsalted butter
      • 2/3 cup light brown sugar
      1. Butter a 9-inch round cake pan.
      2. Add the unsalted butter and light brown sugar to a saucepan and melt them together.
      3. Pour the mixture immediately into the cake pan.

Apple Cake

      • 3 granny smith apples
      • Juice of half of a lemon
      • 1 1/3 cup All Purpose flour
      • 1 tsp baking powder
      • 1 tsp ground cinnamon
      • 1/4 tsp ground cloves
      • 1/8 tsp ground nutmeg
      • 1/2 tsp salt
      • 1/2 cup unsalted butter at room temperature
      • 2/3 cup granulated white sugar
      • 2 eggs
      • 1 tsp orange Zest
      • 1 tsp vanilla extract
      • 1/2 cup whole milk
      • Sliced almonds
      • Confectioners sugar
    1. Preheat the oven to 325 degrees Fahrenheit.
    2. Peel and slice the apples and coat the slices with the fresh lemon juice.
    3. Set 5-6 apple slices aside to cut into smaller cubes that will be added into the cake batter.
    4. Arrange all the other apple slices on top of the caramel as desired. Be careful not to get burnt with the hot caramel.
    5. In one bowl, combine the flour, baking powder, cinnamon, cloves, nutmeg, and salt.
    6. Toss the small cubes of apples that were set aside in 1 tbsp of the flour mixture.
    7. In a separate bowl, cream together the butter and granulated white sugar.
    8. Add in the eggs, vanilla extract, and orange zest.
    9. Add the flour mixture in 3 additions alternating with 2 additions of the whole milk (Fold in 1/3 of the flour mixture, followed by half of the whole milk, another third of the mixture, the rest of the milk, and finally the rest of the flour mixture).
    10. Fold the apple cubes into the cake batter.
    11. Transfer the cake batter from the mixing bowl to the cake pan which already contains the caramel and sliced apples.
    12. Bake the cake in the oven for 1 hour, let it cool for 15 minutes, then loosen the edges gently with a butter knife before flipping it onto a plate.
    13. Scatter sliced almonds on top of the cake and dust with confectioners sugar.