Caramel Apple Snack Cake
This delightful cake captures the tartness of Granny Smith apples with a sweet caramel drizzle, creating a comforting treat perfect for any autumn occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted Use quality butter like Kerrygold for flavor.
- 1 3/4 cups light brown sugar, packed Adds moisture and depth.
- 2 large eggs, room temperature Helps them blend better.
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract Enhances the cake's flavor.
Dry Ingredients
- 2 1/2 cups all-purpose flour For a moist cake.
- 2 teaspoons cornstarch Adds tenderness.
- 1 teaspoon baking powder Ensure freshness for maximum lift.
- 1 teaspoon kosher salt Balances sweetness.
- 1/2 teaspoon apple pie spice For that autumn vibe.
Fruits
- 2 medium Granny Smith apples, peeled, cored, and diced Provides tartness; about 2 1/4 cups.
Toppings
- Caramel sauce, for topping Use your favorite store-bought or homemade.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spray an 8x8-inch baking dish with nonstick cooking spray.
Mix Wet Ingredients
- In a large bowl, stir together the melted butter and brown sugar until combined and glossy. Add the eggs and egg yolk one at a time, mixing well after each. Then stir in the vanilla extract.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, and apple pie spice.
Blend Ingredients
- Gradually add the dry ingredients to the butter mixture, mixing until fully combined. Avoid overmixing.
Fold in Apples
- Gently fold in the diced apples until evenly distributed.
Bake
- Spread the batter into the prepared baking dish and bake for 50-55 minutes, or until edges are golden and a toothpick comes out clean.
Cool and Serve
- Let the cake cool for about an hour before drizzling with caramel sauce.
Notes
Storage: Keep in an airtight container for up to 3 days at room temperature, or refrigerate for about a week. Can also be frozen for up to 3 months.