Moist Apple Cake Recipe With Bourbon Caramel Sauce
This moist apple cake recipe is a wonderful celebration of Fall or any occasion. The cake is delicious on its own, but a real standout with a drizzle of silky bourbon caramel sauce.
So grab a cup of coffee and get baking! You won’t be disappointed.
The recipe is an adaptation and blend of three other recipes. I cut way back on the sugar, which is compensated for by the sweetness of the apples and, of course, the caramel sauce.
I make this fresh apple cake recipe every year with a combination of seasonal apples or my faves, Gala apples. It’s a wonderful holiday or potluck dessert and one of my favorite Rosh Hashanah recipes.
What to expect
This apple cake is extra moist thanks to a generous amount of fresh apples—five in total, compared to the typical three.
The bourbon caramel sauce is rich and addictive. Even with just one tablespoon of bourbon, the flavor packs a punch (you can skip the bourbon if you prefer). While optional, the sauce is totally worth the extra step in my opinion – and it can be made well ahead.
The cake easily serves 12+ when paired with other desserts, making it perfect for holiday gatherings.
Ingredients – tailored to your taste
Batter: Typical cake ingredients – flour, sugar, eggs, oil, butter, baking powder, vanilla, brown sugar, cream – plus cinnamon and apples.
Apples: I like to use a variety of apples. Gala, Granny Smith apples, Cortland, Empire, Pink Lady, Braeburn, Northern Spy or Fuji are all good choices. Delicious or Honey Crisp are ok too, but they won’t hold their shape as well (so just use one perhaps). I dice the apples, but if you don’t like little chunks in your cake, you can grate them instead.
Cake topping options: Instructions for both are in the recipe card below.
- Quick version: Just cinnamon and sugar.
- Crumble topping: It takes just a few more minutes and includes butter, brown sugar, flour, cinnamon, and chopped nuts.
Bourbon caramel sauce (optional but delish!): This rich, decadent sauce is made with sugar, half-and-half, bourbon, butter, and water.
Variations and Substitutions
- Make it lighter: Swap half the oil for applesauce to reduce calories without sacrificing moisture.
- Add-ins: Stir in ½ cup of chopped pecans, walnuts, or raisins if you like.
- Richer sauce: For extra richness, use heavy cream in instead of half and half.
- Sauce swaps: Not a bourbon fan? Try a vanilla sauce instead (but honestly… don’t skip the sauce!).
Step-by-step instructions
Tip on pan sizes
Bake the cake in a 9 x 13 inch (33 x 23 cm) Pyrex dish or a 14-cup Bundt pan. To cut the recipe in half, use an 8 x 8 inch (20×20 cm) pan. Here’s a great article on pan-size conversions if you need it.
How to serve the caramel apple cake
The Fall flavors in this apple cake pair well with a scoop of vanilla ice cream or whipped cream – and don’t forget a drizzle of the easy caramel sauce!
For a more decadent option, create an apple cake parfait in a glass cup. Cut the cake into small pieces and layer it with whipped cream (or ice cream) and nuts with a final drizzle of bourbon caramel sauce.
Shortcuts
- Skip the warm caramel sauce if you must 🙁 or buy a good quality caramel sauce and add a couple of teaspoons of bourbon.
- Peel, slice and dice the apples ahead of time. Just spritz them with lemon juice to keep them from turning brown.
- Don’t bother peeling the apples – the peels have extra nutrition.
- Choose the easier cinnamon-sugar topping instead of the crumble topping.
Other great Fall desserts
- Puff pastry apple tart : One of my favorite apple desserts. Just 30 minutes and so easy. Try the mini apple pies with puff pastry too, for single servings.
- Carrot and pineapple cake: Moist, delicious, and mixed with just a wooden spoon. A great fall (or anytime) option.
- Pumpkin scones recipe: Perfect with a hot drink on a chilly day.
- Banana cake with chocolate icing: Not seasonal, but always a hit. Moist, rich, and a crowd favorite.
- Homemade banana pudding cups: Simple comfort food with creamy layers and nostalgic flavor.
Please leave a 5-star rating ***** with a comment in the recipe card below if you like the recipe. Thank you so much!
Apple Cake with Bourbon Caramel Sauce
Ingredients
- 4 large eggs
- 1 1/4 cups white sugar
- 1 cup vegetable oil (or 1/2 cup/118 ml oil + 1/2 cup/118 ml applesauce)
- 2 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 3 teaspoons ground cinnamon
- 5 small-medium apples, peeled, cored and diced, Note 1 (dice 1/2 inch/1.27cm (you will have about 4 cups/472 grams chopped)
- 1/2 cup Optional: raisins, walnuts and/or pecans
Topping (Note 2 for crumble option)
- 4 teaspoons brown sugar
- 1 teaspoons cinnamon
Caramel-Bourbon Sauce
- 1 cup white sugar
- 1/4 cup water
- 1/2 cup half and half cream (or heavy cream)
- 1 tablespoon Bourbon (optional, but good; use less if you like)
- 1 tablespoon salted butter (if using unsalted butter, add a pinch of salt)
Instructions
- PREHEAT OVEN TO 350F/177C. Spray a 9 x 13 inch/22.8 x 33 cm pyrex dish (or Bundt pan) with oil and lightly flour it. To flour, add a tablespoon of flour to sprayed pan, shake to cover evenly, discard remaining flour.
- MAKE WET BATTER: Beat eggs and sugar with immersion blender or handheld mixer for 2 minutes in a large bowl until fluffy. Blend in oil and vanilla.
- ADD DRY INGREDIENTS TO WET: Put flour mixture of flour, baking powder, salt and cinnamon in a mesh strainer sitting over bowl containing wet batter. Sift/shake dry ingredients through the strainer into the mixture in the bowl below. Blend well with a mixing spoon. Don't over mix. Fold chopped apples into cake batter. Mix in nuts or raisins if using.
- MAKE TOPPING: In small cup, mix together the brown sugar and cinnamon. Set aside. Note 2 to make crumble topping instead.
- BAKE: Pour batter into prepared pan scraping sides of bowl with rubber spatula. Sprinkle crumble topping on top of the cake batter. Bake apple cake for 35-45 minutes until golden brown. Check after 35 minutes. If toothpick or cake tester comes out clean, it's done. If toothpick has batter sticking to it, bake longer until toothpick comes out clean. If using a bundt pan, bake the cake 45-50 minutes or until toothpick/tester comes out clean.
- MAKE BOURBON CARAMEL SAUCE: Place sugar and water in a medium saucepan on medium heat. Swirl pan occasionally (don't stir) for 12-15 minutes until a medium to deep amber color appears. Careful that it doesn't burn. Remove from heat. Slowly add the cream while stirring (it will bubble up then settle down). Place back on the burner, add bourbon and butter (and pinch of salt if using unsalted butter). Stir for another minute until silky smooth.
- SERVE: Serve warm cake or at room temperature with a scoop of ice cream or whipping cream. Bourbon caramel sauce can be drizzled over the cake before serving or passed on the side.
Recipe Notes
- Type of apples to use: (combine 2-3 types if you like) – Gala, Granny Smith. Cortland, Empire, Northern Spy, Pink Lady, Braeburn or Fuji are great options. One Delicious or Honey Crisp apple is fine, but won’t hold its shape as well.
- To make a crumble topping: In a small bowl, combine 4 tablespoons softened butter, 1/2 cup/110 grams brown sugar, 1/2 cup flour/62 grams,1 teaspoon cinnamon and 1/2 cup/54 grams chopped pecans (if desired) with your fingers until a crumbly texture is formed. Sprinkle over batter.
- Make Ahead
- The apple cake can be made ahead and warmed in the oven at 350F/176.7C for 5 minutes.
- It can be stored on the counter for a day or two in an airtight container. Or in the fridge for 4-5 days.
- Or freeze it, well wrapped in plastic then foil for 6-12 months.
- The bourbon caramel sauce can be made ahead and stored in the fridge in an airtight container for a week or in the freezer for 3 months.
I’ve been looking for this recipe now for two years! I made it two years ago (it was the best apple cake I’ve ever had) and I have made a lot of apple cakes! Also, it makes a 9 x 13 pan bc when you are feeding a crowd it’s perfect!
Thank you!
Oh my – so glad you re-found the recipe! Thanks so much for the lovely comment 🙂