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What's Up Magazine

Harvest Cake with Salted Caramel Topping

Nov 19, 2013 12:30PM ● By Cate Reynolds
This cake is a great blend of spice and tartness from the apples it has laced throughout. Top it with a few spoonfuls of salted caramel for an extra treat.


2 1/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
2/3 cup butter, softened
3/4 cup white sugar
2/3 cup brown sugar
2 large eggs
1 medium sized Granny smith apple, peeled and chopped into small cubes
1 tsp. vanilla
1 cup applesauce
optional: salted caramel for topping


Preheat the oven to 350 degrees. Butter a 9” pan, dust it lightly with flour and tap the excess out over the sink. Set it aside. Combine flour, baking soda, salt and spices in a bowl. Set aside. Place butter in the bowl of a mixer. Add in sugar and brown sugar and beat until fluffy. Add in eggs, one at a time and mix to combine. Stir in vanilla and apples. Next add in the flour and applesauce, alternately, beginning and ending with flour. Stir until just incorporated. Spoon the batter into the prepared pan. Tap the pan lightly on a counter to smooth out the top of the cake. Place in the oven and bake 55 to 60 minutes until a fork comes out clean. Let cool completely before removing from the pan. Top with salted caramel sauce.

--Kim Cooper--