Apple Cake with Easy Caramel Frosting (gluten-free option) - Texanerin Baking (2024)

• Prep Time: 24 min
• Cook Time: 40 min
• Ready in: 1:04 h
• Yield: 12-16 slices

Ingredients

For the cake:

• 1 3/4 cups (219 grams) whole wheat flour, white whole wheat flour, or all-purpose flour or a gluten-free flour blend1
• 1 tablespoon + 1 teaspoon ground cinnamon, divided
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200 grams) brown sugar or coconut sugar
• 3/4 cup (150 grams) + 1 tablespoon granulated or raw sugar, divided
• 1 cup (225 grams) oil (I used melted refined coconut oil)
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 1/3 cups (367 grams) peeled and diced apples (from about 3 1/2 medium apples)

For the caramel frosting:

• 1/2 cup (113 grams) unsalted butter
• 1 cup (200 grams) brown sugar or coconut sugar
• 2/3 cup (158 milliliters) whipping cream
• 2 teaspoons vanilla extract
• 1/4-1/2 teaspoon salt
• 1 1/2 cups (165 grams) powdered sugar

Directions

1. Preheat the oven to 350 °F. Line a 9" x 13" baking pan with a piece of parchment paper or alternatively spray the pan with baking spray.
2. In a medium mixing bowl, stir together the flour, 1 tablespoon cinnamon, nutmeg, baking soda, and salt. Set aside.
3. In a large mixing bowl, stir together the brown sugar, granulated sugar, oil, eggs and vanilla until thoroughly combined. Add in the flour mixture and mix just until well combined.
4. Place the apples in a small bowl and sprinkle the remaining 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon over the apples. Stir to coat the apples in the cinnamon sugar. Fold the apples into the batter.
5. Pour the batter into the prepared pan and bake for 33-40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
6. Prepare the frosting. Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and whipping cream. Once the mixture starts bubbling, stop stirring. Let the mixture come to a full boil and boil for 1 minute without stirring. Remove the pan from the heat. Stir in the vanilla, 1/4 teaspoon salt, and gradually add the powdered sugar. Whisk until the powdered sugar is fully incorporated and no lumps of sugar remain. Add the remaining 1/4 teaspoon salt, if desired. Once the cake has cooled, spread the frosting over the top and refrigerate any leftovers for up to 4 days. Let come to room temperature before serving.

Notes

1. Although this doesn't yield 1 3/4 cups flour, this is what worked for me:
   • 1 cup (140 grams) rice flour
   • 1/3 cup (51 grams) potato starch
   • 2 tablespoons + 2 teaspoons (20 grams) tapioca starch
   • 1/2 teaspoon xanthan gum

Source: My post on My Baking Addiction – Caramel Apple Cake