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Unforgettable Apple Cake with Caramel Fudge Icing: A Fall Favorite You’ll Crave!
3 days ago
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This apple cake with caramel frosting recipe includes a moist cake infused with cinnamon and fresh apple chunks topped with an old-fashioned caramel fudge icing that’s out of this world.
Mama Reed didn’t really have a recipe for this old-fashioned apple cake, but I took one of her recipes and used it as the base to build it on so I decided to give her credit. It’s sort of like a collaboration with the great-grandmother I know only through stories and I like how that feels.
The apple spice cake itself is super easy to make. All you need is some fresh apples and a few other baking essentials, like self-rising flour, eggs, vanilla, sugar, oil, cinnamon, and allspice. That’s it! A little mixing and a little baking and your easy apple cake will be ready.
Then it’s time to add the finishing touch to your apple sheet cake: caramel fudge icing. It’s similar to my peanut butter fudge icing and chocolate fudge icing, but it’s even better because it’s caramel! The way the caramel frosting hardens means it breaks off into sweet caramel chunks that just melt in your mouth. If you’ve never made old-fashioned fudge icing before, you’re in for a treat!
I just love the combination of caramel and apple, which is obvious when you see the amount of caramel apple recipes on Southern Plate. This includes caramel apple salad, caramel apples, and caramel apple cheesecake. But in this instance, the combination of the moist apple cake with fresh apple chunks and the sweet caramel fudge icing is so addictive.
Now, who’s ready to start baking this delectable apple cake with caramel frosting?
Now crank up that heat to medium-high and STIR CONSTANTLY (not kidding here) to bring it to a full rolling boil. Once it is boiling, set your timer for 2 minutes. Exactly.
If you live in a warm and humid climate, you’re going to want to store the leftover cake in an airtight container in the fridge for up to 5 days, to make sure the frosting doesn’t melt!
You can also freeze double-wrapped leftovers for up to 3 months. Thaw in the fridge or at room temperature before serving.
Recipe Notes
To make your own self-rising flour, simply add 1.5 teaspoons of baking powder and half a teaspoon of salt for EACH cup of all-purpose flour.
You can use whole milk in place of cream if you like.
If you were born after 1950, don’t try to ice a layer cake with boiled icing. Stick with a 9×13 sheet cake. Trust me!
For salted caramel frosting, add a pinch (or 1 teaspoon) of salt to the saucepot when you add the sugar and vanilla.
If you don’t have allspice on hand, you can easily substitute it for ground nutmeg or omit it completely.
Want the extra crunch of pecans? Add 1 cup of chopped pecans or chopped walnuts to the cake batter.
Recipe FAQs
What are the best baking apples?
The tartness of Granny Smith apples perfectly complements the apple cake’s sweet caramel icing. However, Pink Lady, Gala, Braeburn, Honeycrisp, Fuji, and Golden Delicious all work well too.
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