Perfect for fall baking.
This Caramel Apple Butter Cake pairs vanilla bean butter cake with warm cinnamon apples and caramel sauce. Serve it warm with vanilla bean ice cream!
Ingredients
Cake flour keeps the butter cake soft and tender, while sour cream adds moisture and richness. Vanilla bean paste gives the cake plenty of vanilla flavor. Honeycrisp apples are cooked with butter, brown sugar, cinnamon, and salt for the warm apple topping, then caramel sauce and vanilla bean ice cream finish everything for serving.
Cake Ingredients
- cake flour
- baking powder
- unsalted butter
- granulated sugar
- kosher salt – I use Diamond Crystal in all my recipes
- eggs
- vanilla bean paste
- sour cream
Apple Topping Ingredients
- unsalted butter
- Honeycrisp apples
- light brown sugar
- ground cinnamon
- kosher salt
How to Make Caramel Apple Butter Cake
Make the Butter Cake Batter: Whisk together the dry ingredients. Cream the butter and sugar until light and fluffy, then add the eggs and vanilla bean paste. Alternate adding the dry ingredients and sour cream until just combined.
Bake the Cake: Spread the batter into a prepared 8×8 pan and bake until lightly golden and a toothpick comes out with a few moist crumbs.
Cook the Apples: While the cake bakes, cook the diced apples with butter, brown sugar, cinnamon, and salt until tender but still holding their shape.
Let the Cake Cool: Let the cake cool for about 10 minutes before lifting it from the pan and cutting it into squares.
Serve: Top each piece of warm butter cake with the cinnamon apples, warm caramel sauce, and a scoop of vanilla bean ice cream.
When to Serve Caramel Apple Butter Cake
This cake is especially good throughout fall and into the holiday season.
It’s great for Friendsgiving, Thanksgiving, fall dinner parties, or as an alternative to traditional apple pie!
How to Make Caramel Apple Butter Cake Ahead of Time
The butter cake can be baked one day ahead and stored tightly covered at room temperature. The apple topping can also be made ahead and refrigerated separately. Gently warm the cake and apples before serving, then top with caramel sauce and ice cream just before serving!
If you’re craving fall baking, you’ll love this Apple Butter Pull Apart Bread!
Equipment I Use to Make Caramel Apple Butter Cake
- 8×8 Baking Pan – my favorite from USA Pan
- Stainless Steel Frying Pan – Perfect for cooking the apples
Frequently Asked Questions
Can I make this without vanilla bean paste?
Yes. You can substitute vanilla extract, although vanilla bean paste gives the butter cake a slightly richer vanilla flavor.
How do I reheat butter cake?
Warm individual pieces briefly in the microwave or place the cake in a low oven until warmed through. Reheat the apple topping separately so you don’t overheat the cake.
What are the best apples for the topping?
Honeycrisp apples work especially well because they become tender while still holding their shape. Granny Smith or Pink Lady apples would also work.
Caramel Apple Butter Cake
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
Description
Caramel Apple Butter Cake is a soft vanilla bean butter cake topped with warm cinnamon apples, caramel sauce, and vanilla bean ice cream.
Ingredients
For the Butter Cake
- 1 cup cake flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste
- ½ cup sour cream, room temperature
For the Caramel Apple Topping
- 2 tablespoons unsalted butter
- 2 Honeycrisp apples, peeled and diced
- 2 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
For Serving
- Caramel sauce
- Vanilla bean ice cream
Instructions
- Preheat the oven to 350°F. Grease an 8×8 baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together 1 cup cake flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt.
- In a large mixing bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar with an electric mixer for 3-4 minutes, until light and fluffy. Beat in 2 large eggs one at a time, mixing well after. Mix in 2 teaspoons vanilla bean paste.
- Add half of the dry ingredients and mix on low speed just until combined. Add ½ cup sour cream and mix until incorporated. Add the remaining dry ingredients and mix just until no streaks of flour remain. Do not overmix.
- Spread the batter evenly into the prepared pan and bake for 28-33 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
- While the cake bakes, melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add 2 peeled and diced Honeycrisp apples, 2 tablespoons light brown sugar, ½ teaspoon ground cinnamon, and a ¼ teaspoon kosher salt. Cook for 8-12 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove from the heat and keep warm.
- Let the cake cool in the pan for about 10 minutes. Lift it out using the parchment paper and cut into squares.
- To serve, place a warm piece of butter cake on a dessert plate. Spoon the warm caramel apples over the top, drizzle generously with warm caramel sauce, and finish with a scoop of vanilla bean ice cream.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Sweet Tooth
- Method: Stovetop; Oven
Reuben Pinwheels
Leave a Reply