Real Recipes From Real Home Cooks ®

apple spice cake with sea salt caramel glaze

(7 ratings)
Blue Ribbon Recipe by
Tammy Bovender

I originally got a similar recipe from I played around with it and it always turns out wonderful. I have a nut allergy so I don't put nuts in mine, but if you are a nut lover, black walnuts along with a little black walnut flavoring make a wonderful addition to this cake!

Blue Ribbon Recipe

Apples and caramel are a classic combination that reminds us of fall. The cake itself is moist and tender with chunks of apple in each bite. There's a hint of cinnamon that makes the kitchen smell like fall. It's the perfect cake for the thick, buttery, and sweet salted caramel glaze. A beautiful fall dessert.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 8 -12
prep time 30 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For apple spice cake with sea salt caramel glaze

  • 2 c
    white sugar
  • 1 1/2 c
    vegetable oil
  • 2 tsp
    pure vanilla extract
  • 3
  • 3 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1 tsp
  • 2 md
    apples, granny smith
  • 1/2 c
    butter, unsalted
  • 2 tsp
    half and half
  • 1/2 c
    light brown sugar
  • 1/2 tsp
    ground sea salt
  • 1/2 tsp

How To Make apple spice cake with sea salt caramel glaze

Test Kitchen Tips
We let the glaze thicken for about 10 minutes before we drizzled it onto the cake.
  • A greased bundt pan.
    Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch bundt pan.
  • Oil, vanilla, eggs, and other wet ingredients mixed in a bowl.
    In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.
  • Flour, spices, and other dry ingredients added to a bowl.
    Combine the flour, baking soda, cinnamon, and salt.
  • Wet and dry ingredients combined.
    Add dry ingredients into wet ingredients. Stir the batter just until blended.
  • Folding in the apples.
    Fold in the peeled, cored and chopped apples (and 1 cup walnuts if desired) using a spoon.
  • Batter added to the bundt pan.
    Pour into the prepared pan.
  • Cake baking in the oven.
    Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown of the cake comes out clean.
  • Cake cooling in the pan.
    Allow to cool for about 20 minutes.
  • Cake turned out of bundt pan.
    Then invert onto a wire rack or large plate.
  • Butter, half and half and remaining ingredients in a saucepan.
    Make the glaze by heating the butter, half and half, sea salt, 1/2 tsp vanilla extract and brown sugar in a small saucepan over medium heat.
  • Boiling sugar mixture.
    Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
  • Drizzling glaze over cake.
    Drizzle over the warm cake. The key to this is making sure that the cake has cooled to warm and the caramel glaze is cooled to desired consistency. If you put this glaze on while the cake and glaze are too hot, the glaze will absorb and disappear into the cake. It will still be good but not as pretty. Enjoy!