Caramel Apple Cake with Salted Caramel Topping
For the Cake:
  • 2 cups white sugar
  • ½ cup packed brown sugar
  • 3 eggs
  • 1½ cups vegetable oil
  • 3 cups flour
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 2 teaspoons vanilla
  • 1 cup pecans, chopped
  • 2½ cups peeled diced apples (about 2 large)
For the Topping:
  • 1 cup packed brown sugar
  • ¼ cup heavy cream
  • 1 stick butter
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt, I like to use flakes
For the Cake:
  1. Preheat oven to 350 degrees.
  2. Cream the white sugar, brown sugar, eggs
  3. and oil.
  4. Add flour, cinnamon, nutmeg, and vanilla.
  5. Stir in the diced apples and pecans. The batter will be quite stiff.
  6. Spread into a greased 9 x 13" pan.
  7. Bake for 45-55 minutes until a toothpick inserted in the center of the cake comes out clean.
  8. When the cake is done, use the end of a knife and poke several slits in the cake.
  9. Pour the warm Salted Caramel Topping over the cake.
For the Topping:
  1. In a medium saucepan heat the brown sugar, heavy cream, butter, and vanilla over medium heat.
  2. Bring to a boil and stir constantly until the brown sugar dissolves, about 3 minutes.
  3. Remove from heat and stir in the sea salt.
  4. Pour over warm cake.
Recipe by Sunflower Supper Club at