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Caramel Apple Snack Cake

A delightful blend of sweet and tart flavors, this Caramel Apple Snack Cake is the perfect cozy dessert for fall, featuring tender apples and drizzled with luscious caramel.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, melted Room temperature for easier blending—consider using Kerrygold for rich flavor
  • 1 3/4 cups light brown sugar, packed For that lovely caramelized note – I love Domino brand
  • 2 large eggs, room temperature Bring them to room temp for a fluffier cake!
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract I always opt for pure vanilla for extra richness—Nielsen-Massey is my go-to
  • 2 1/2 cups all-purpose flour Can be substituted with gluten-free flour
  • 2 teaspoons cornstarch For added tenderness
  • 1 teaspoon baking powder Make sure it’s fresh for the best rise!
  • 1 teaspoon kosher salt Balances the flavors perfectly
  • 1/2 teaspoon apple pie spice A warm, aromatic blend that amplifies the apple essence
  • 2 medium Granny Smith apples, peeled, cored, and diced About 2 1/4 cups. Their tartness is perfect for this cake.
  • Caramel sauce, for topping Store-bought or homemade, either way, you can’t go wrong!

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Spray an 8×8-inch baking dish with nonstick cooking spray.
  2. In a large bowl, stir together the melted butter and brown sugar until well combined.
  3. Add the eggs and egg yolk, one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
Mixing Dry Ingredients
  1. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and apple pie spice.
Combine
  1. Gradually add the dry ingredients to the butter mixture, mixing until just incorporated.
  2. Gently fold in the diced apples.
Baking
  1. Spread the batter evenly into your prepared dish.
  2. Bake for 50-55 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Serving
  1. Once baked, let the cake cool completely in the pan.
  2. Drizzle with caramel sauce before serving.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or a week in the fridge.