This moist apple cinnamon cake 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.

apple cinnamon cake beside vanilla ice cream with caramel bourbon drizzle.

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.

The recipe is an adaptation and blend of three other recipes. I cut way back on the sugar which gets compensated with the sweetness of the apples and, of course, the caramel sauce.

What to expect

The cake is loaded with fresh apples which is why it ‘s such a moist cake. Many recipes call for 3 apples. This one has 5.

The bourbon caramel sauce is delicious and addictive. Just a drizzle goes a long way. It does have a good kick of bourbon even though the recipe only calls for one tablespoon, so cut it back a bit if you’re not a big fan of bourbon. You can, of course, omit the sauce altogether, but I don’t suggest that. It’s so worth the extra step. And you can make it well ahead.

The cake serves a crowd of 12 or more if you are serving it along with other desserts. Perfect for the holidays.

Ingredients – tailored to your taste

apples, flour, sugar, eggs, oil, baking powder, cinnamon, vanilla, brown sugar, bourbon, half and half cream, butter.

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.

Topping: We have two options. The first is easier and just uses cinnamon and sugar. The second is a crumble topping which includes butter, cinnamon, brown sugar, flour and nuts. It just takes a few more minutes. Instructions for both are in the recipe card below.

Bourbon caramel sauce: adds a decadent and delicious finish. It is made with sugar, half and half cream, bourbon, water and butter.

Variations to try:

Make it lighter: You can reduce the calories by using half applesauce and half oil instead of just oil in the cake.
Add-ins: Feel free to add a half cup of raisins, walnuts or pecans (chopped).
Sauce: You can skip the sauce (noooooo!) or try a vanilla sauce instead.

Step by step instructions

5 apples of different varieties on table. — Peel, core and dice apples.

wet ingredients in mixing bowl. — In a large mixing bowl, beat the eggs and sugar on medium speed until fluffy. Then beat in the oil and vanilla.

dry ingredients being sifted over mixing bowl. — Place all purpose flour, cinnamon, baking powder and a teaspoon salt in sieve and sift/shake into the wet ingredients.

Combine wet and dry ingredients. Incorporate the diced apple slices.

batter with apples and crumble topping in cake pan. — Pour the batter into a greased and floured pan. Add your choice of topping. (Pictured is the crumble topping.)

baked apple cinnamon cake in baking dish. — Bake in a preheated oven until a tester comes out clean, about 35-45 minutes.

caramel bourbon sauce in pot. — Make the bourbon caramel glaze (or make it up to 2 weeks ahead).

apple cinnamon cake with vanilla ice cream on top with caramel bourbon drizzle. — Let the cake cool for a few minutes then drizzle with the sauce.

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 caramel apple cake

The Fall flavors in this apple cake pair will 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.

Make ahead

The apple cake can be made ahead and warmed in the oven 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 wrap then foil for up to 6 months.
The bourbon caramel sauce can be made ahead and stored in the fridge for a week or in the freezer for 3 months.

piece of apple cake and bourbon caramel sauce on plate p

Other great Fall desserts

One of my other favorite apple desserts is this puff pastry apple tart (30 minutes)
Another great Fall dessert that’s worth a look is our carrot and pineapple cake. Also super moist. And mixed with a wooden spoon.
pumpkin scones recipe
This best banana cake with chocolate icing is always a hit. OK, that one isn’t seasonal, but it’s amazing.
homemade banana pudding cups – pure comfort food

If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!