Easy Apple Cake With Caramel Glaze

A moist, spiced apple cake with a tender crumb and a luscious homemade caramel drizzle—this cozy dessert is made from scratch in one bowl, bakes in just 40 minutes, and tastes like autumn in every bite. Perfect for weeknights, potlucks, or when you want something sweet with zero fuss.

Why You’ll Love This Recipe

This isn’t just a cake—it’s comfort on a plate. Packed with juicy apples and warm spices, it’s rich but not heavy, sweet but not cloying. The addition of Greek yogurt keeps it ultra-moist, while the buttery caramel glaze takes it from humble to heavenly. Whether served warm with ice cream or packed in lunchboxes, it disappears fast.

Perfect for:

• Fall gatherings
• Afternoon tea
• Last-minute guests
• Meal prep desserts

Ingredients

Apple Cake

• 1¾ cups (210g) all-purpose flour (spooned and leveled)
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground allspice
• ½ cup (1 stick / 115g) unsalted butter, melted and slightly cooled
• ¾ cup (150g) dark brown sugar, packed
• 2 large eggs, room temperature
• ½ cup (120g) plain Greek yogurt (full-fat recommended)
• 1½ tsp pure vanilla extract
• 2 cups (about 300g) peeled and finely chopped apples (Granny Smith, Honeycrisp, or Braeburn work well)

Optional Caramel Glaze

• 3 tbsp (42g) unsalted butter
• ⅓ cup (65g) dark brown sugar, packed
• 2 tbsp (30ml) heavy cream
• Pinch of salt
• ⅛ tsp pure vanilla extract

Optional Garnish:

• Chopped pecans or walnuts
• Extra apple slices
• A dusting of cinnamon

Step-by-Step Instructions

1. Prep oven and pan:
   Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, letting the edges hang over two sides for easy removal. Lightly grease if needed.
2. Mix dry ingredients:
   In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
3. Whisk wet ingredients:
   In a large bowl, whisk melted butter and brown sugar until smooth (~30 seconds). Add eggs one at a time, whisking well after each. Stir in Greek yogurt and vanilla until fully blended.
4. Combine batter:
   Gradually add dry ingredients to the wet mixture. Stir gently with a spatula just until no flour streaks remain—do not overmix. Fold in chopped apples until evenly distributed.
5. Bake the cake:
   Pour batter into the prepared pan and smooth the top. Bake 35–40 minutes, until golden and a toothpick inserted in the center comes out clean (a few moist crumbs are okay; wet batter is not).
6. Cool before glazing:
   Let cake cool in the pan 30 minutes. It will sink slightly—that’s normal. Do not glaze while hot.
7. Make the caramel glaze:
   In a small saucepan over medium heat, combine butter, brown sugar, heavy cream, salt, and vanilla. Stir constantly until sugar dissolves and mixture begins to bubble gently (~3–4 minutes). Remove from heat and let cool 5 minutes (it will thicken slightly).
8. Glaze and serve:
   Drizzle warm caramel evenly over the cake. Let set 15 minutes before slicing. Use a sharp knife for clean squares. Serve warm or at room temperature.

You Must Know

• Don’t overmix the batter — this can make the cake tough. Stir until just combined.
• Use room-temperature eggs and yogurt — cold ingredients can cause separation.
• Chop apples small — about ¼-inch pieces ensure even distribution and soft texture.
• Dark brown sugar adds moisture — light brown works, but dark gives deeper flavor.
• Let cake cool before glazing — otherwise, the caramel will soak in too much.

Storage Tips

• Store covered at room temperature for up to 2 days.
• Refrigerate for up to 5 days—reheat slices briefly in the microwave for that fresh-baked feel.
• Freeze unglazed cake: Wrap tightly and freeze up to 3 months. Thaw, then glaze before serving.

Ingredient Substitutions

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or whipped cream.
• Pair with coffee, chai, or spiced cider.
• Great for brunch with scrambled eggs or bacon.
• Double the batch and freeze half for holiday gifting.

Cultural Context

Born from American farmhouse kitchens and Depression-era resourcefulness, apple cakes like this one celebrate seasonal abundance with minimal ingredients. Often baked in square pans for ease and shared at church suppers, school events, and family dinners, they reflect a tradition of simple, satisfying desserts made with what’s on hand. The caramel glaze? That’s modern indulgence meeting old-school charm.

Pro Tips

• Double the recipe — use a 9×13 pan and bake 45–50 minutes.
• To prevent sticking — always use parchment or heavily grease the pan.
• For crunch — sprinkle chopped toasted nuts on top before or after glazing.
• Make ahead: Bake and store (unglazed) 1–2 days ahead. Glaze just before serving.
• Label your dish — people will ask for the recipe.