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Caramel Apple Almond Cake

A moist and fluffy cake layered with sweet caramel, tender apples, and crunchy almonds, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups 1 ½ cups all-purpose flour
  • 1 cup 1 cup granulated sugar
  • 0.5 cups ½ cup unsalted butter, softened
  • 2 large 2 large eggs
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.5 cups ½ cup milk
  • 1 teaspoon 1 teaspoon baking powder
  • 0.5 teaspoon ½ teaspoon baking soda
  • 0.5 teaspoon ½ teaspoon salt
  • 1 medium 1 medium apple, peeled and diced
  • 0.5 cups ½ cup chopped almonds
  • 0.5 cups ½ cup caramel sauce (store-bought or homemade)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the dry mix. Fold in the diced apples and chopped almonds gently.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Finishing Touch
  1. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
  2. Once cooled, drizzle the caramel sauce on top.
Serving
  1. Slice the cake and serve it warm or at room temperature, allowing the caramel to soak in a bit for extra flavor!

Notes

For a dairy-free option, use coconut or almond milk. Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, freeze individual slices for up to 3 months.