Best 4 Semi Homemade Caramel Apple Cake Recipes

FRESH APPLE CAKE WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended.
• Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired.
• Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream.
• Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving.
• Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.

SEMI-HOMEMADE CARAMEL APPLE CAKE

Steps:

• Preheat oven to 350F; spray two 9 inch cake pans with nonstick baking spray. Cut out two circles from parchment paper to line bottom of cake pans; spray the paper with the nonstick baking spray.
• In a medium bowl, mix together the ingredients for the caramel layer until it resembles coarse crumbs. Divide the mixture up between the two pans pressing to the edges and 1/4 inch up the sides.
• Divide the pie filling between the two pans, spreading it out up to one inch from the edges.
• Prepare the cake mix according to packages directions, but add in the apple pie spice and ground ginger. Divide the batter up between the two pans and use a spatula to smooth it out.
• Bake for 35-40 minutes; cake will be golden browned and you might see some of the caramel oozing up the sides of the cakes. Remove pans to a wire rack and let cool for 10 minutes.
• When cooled, use a hot knife around the edges to make sure the caramel will not stick to the sides of the pan. Carefully flip the cakes onto a serving plate and peel off the parchment paper. Cut into 8 wedges and serve with a scoop of ice cream.

CARAMEL APPLE SEMIFREDDO

Steps:

• Preheat the oven to 400 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray.
• In the bowl of a food processor, process the graham crackers until finely crushed. Add the melted butter and process until it resembles wet sand. Press the mixture into the bottom of the prepared pan and bake until golden around the edges and fragrant, 7 minutes. Set aside to cool.
• In a medium bowl, stir together the apple butter, cinnamon, salt and caramel sauce. Set aside.
• Place the softened ice cream in a large bowl. Add the caramel mixture and the almonds, and fold everything together with a rubber spatula until completely incorporated. Switch to a whisk if you like. Pour the mixture over the crust. Place a piece of plastic wrap directly on top of the cake. Place in the freezer and freeze at least 8 hours or ideally overnight.
• To serve, run a thin knife around the edge of the pan, and then release the sides. Sprinkle with the almond toffee, slice and serve.

CARAMEL APPLE CAKE

Steps:

• In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.