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Trendy Caramel Apple Snack Cake for Fall

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Ingredients

For the Cake:

  • Butter – 1 cup (2 sticks), unsalted and melted to create a rich, moist texture. Let it cool slightly before using.
  • Light Brown Sugar – 1¾ cups, packed down firmly. This adds moisture and a wonderful caramel note.
  • Eggs – 2 large whole eggs plus 1 egg yolk, brought to room temperature for better mixing. The extra yolk adds richness.
  • Pure Vanilla Extract – 1 teaspoon; use real vanilla for the best flavour.
  • All-Purpose Flour – 2½ cups, measured by spooning into measuring cups and levelling off.
  • Cornstarch – 2 teaspoons. This is our secret ingredient for an extra tender crumb.
  • Baking Powder – 1 teaspoon, ensure it’s fresh for proper rise.
  • Kosher Salt – 1 teaspoon to enhance all the flavours.
  • Apple Pie Spice – ½ teaspoon, or blend with cinnamon, nutmeg, and allspice.
  • Granny Smith Apples – 2 medium (yields about 2¼ cups when diced), chosen for their tartness and ability to hold shape while baking.

For Topping:

  • High-quality caramel sauce – enough for drizzling (about ½ cup)

Special Equipment:

  • 8×8-inch baking pan
  • Parchment paper or cooking spray
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Apple peeler and sharp knife
  • Measuring cups and spoons

Instructions

  • Preparation Steps (15 minutes):
    • Position your oven rack in the centre and preheat to 350°F
    • Line your 8×8-inch pan with parchment paper, leaving an overhang on two sides for easy removal, or spray thoroughly with cooking spray
    • Peel, core, and dice your apples into small ¼-inch pieces
    • Gather all ingredients and let eggs come to room temperature
  • Making the Batter (20 minutes):
    • Start with Wet Ingredients:
      • Pour melted butter into a large mixing bowl
      • Add brown sugar and whisk until smooth and no lumps remain
      • Beat in eggs and extra yolk one at a time, mixing for 30 seconds after each
      • Stir in vanilla extract until well blended
    • Combine Dry Ingredients:
      • In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and apple pie spice
      • This ensures even distribution of leavening agents
    • Combine and Finish:
      • Add dry ingredients to wet ingredients in three portions, mixing gently until just combined
      • Use a folding motion to avoid overmixing
      • When just a few streaks of flour remain, add the diced apples
      • Fold gently until apples are evenly distributed
  • Baking Process (50-55 minutes):
    • Scrape batter into prepared pan, spreading evenly with a spatula
    • Smooth the top gently
    • Place in preheated oven
    • Bake for 50-55 minutes, rotating the pan halfway through
    • Test doneness with a toothpick – it should come out clean or with a few moist crumbs
    • Look for golden brown edges and a set centre that springs back when lightly touched
  • Finishing Touches:
    • Cool in a pan for 15 minutes on a wire rack
    • If using parchment, lift the cake out to cool completely
    • Once fully cooled (about 2 hours), drizzle generously with caramel sauce
    • For clean slices, refrigerate for 30 minutes after adding caramel

Find it online: https://mymotherkitchen.com/caramel-apple-snack-cake/