Old-Fashioned Apple Cake with Caramel Sauce is a great dessert that can be made with fresh apples or with a can of apple pie filling. Make this yummy apple cake and leave it in the refrigerator overnight and you will have a delicious dessert on your hands.
Old-Fashioned Apple Cake with Caramel Sauce
Barbara found this recipe in our Grandma’s recipe box. This Old-Fashioned Apple Cake with Caramel Sauce recipe belonged to our Great-Aunt Frieda.
We modified the recipe a bit to make it a bit easier to put together (no peeling apples).
Great-Aunt Frieda’s recipe called for 2 cups apples (peeled and sliced), 1 cup sugar and 1 1/2 teaspoons cinnamon. Instead Barbara used a 21-ounce can of apple pie filling.
A few notes.
The cake batter seems rather odd at first. It looks like apples coated in a sticky flour mixture. This is normal.
Once it bakes, it also has a rather unappealing appearance. That’s OK too. Once you add the sauce, it makes a gorgeous appearance.
It is the caramel sauce that makes this cake. It will seem like you are drowning the cake in caramel sauce. Please note that the caramel sauce thickens up in the refrigerator.
You will literally lick every last drop of the caramel sauce. It is divine. The cake isn’t overly sweet which is a perfect compliment to the richness of the caramel sauce. I will absolutely be making this over and over and over.
- 1 21 oz can Apple Pie Filling
- 1 egg
- 1 cup flour
- 1 teaspoon baking soda
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 Tablespoons flour
- 1 cup water
- 1/2 cup butter
- 1 teaspoon vanilla
Beat egg; add to the apple pie filling.
Sift flour and baking soda. Add to apple mixture and mix well.
Pour into an 8 inch square baking dish that has been sprayed with nonstick cooking spray. Smooth out the batter the best that you can.
Bake at 375 degrees F for 30 minutes or until set.
While the cake is baking, make the caramel sauce.
In a saucepan, heat brown sugar, white sugar, flour and water over medium heat. Bring to a rolling boil, and let boil for 1 minutes. Turn off heat. Add butter and vanilla and stir until completely smooth.
Pour hot caramel sauce over hot apple cake right out of the oven. Once cake has cooled down, refrigerate to let the caramel sauce thicken. This is best done overnight.
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