Apples, caramel and a moist cake is a winning combination. Generous amounts of cream in between cake layers, caramelized apples in each bite, is making my mouth water. Letting the cake soak overnight will only make it better; so hang on to the next day, if you can, to have a slice.

Since I live in the apple state, we have an ever-ending abundance of them. How do you like to use apples?
Other Apple Desserts to Try
Recipe
Ingredients
- 5 Eggs
- 3/4 cup Sugar
- 1 cup Flour
- 1/2 cup Brown Sugar
- 1 tbsp Unsalted Butter
- 1/2 cup Apple Juice
- 4 medium Apples
- 8 oz softened Cream Cheese
- 1/2 cup softened unsalted Butter
- 12 oz Doluce de Leche
- 2 cup cold Heavy Whipping Cream
- Walnuts & Apple for decorating
Instructions
- Beat 5 eggs (no need to separate them) with sugar until it’s three times in volume. Using a spatula, fold in flour by thirds; be very gentle with the dough, so you don't over mix it and lose the fluffiness.
- Using a spatula, fold in flour by thirds; be very gentle with the dough, so you don't over mix it and lose the fluffiness.
- Bake it at 350F for 30 minutes and check it with a wooden toothpick. Once the cake is ready, the dough should not stick to the toothpick. Let the cake cool to a room temperature.
- Peel and slice apples into 10 even pieces. Slice the cake into three even layer.
- Preheat apples in a skillet with apple juice, brown sugar and a tablespoon of butter. Keep them cooking until the sugar devolves.
- Spread apples over the top o thef two cake slices, excluding the top layer, set aside to let the juices absorb.
- In a mixing bowl, whisk together butter, cream cheese and dulce de leche until the mixture is smooth. Add heavy whipping cream into the mixture and whisk until the cream turns even in consistency and thickened. Be careful not to over mix or the cream will become runny. Keep an eye on it while it is mixing.
- Apply a generous amount of cream to the bottom cake layer and cover it with a second layer, applying the cream over it again. Top it off with the last cake layer. Apply the remainder of the cream to the top of the cake.
- Decorate the top as you wish. I used the fresh apples and walnuts. Refrigerate overnight to allow the juices soak through.
Nutrition Facts
Caramel Apple Cake
Amount Per Serving
Calories 552
Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 20g100%
Cholesterol 176mg59%
Sodium 209mg9%
Potassium 285mg8%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 45g50%
Protein 8g16%
Vitamin A 1310IU26%
Vitamin C 3.9mg5%
Calcium 150mg15%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Could this batter be used as a batter for an apple upside down cake using your apple mixture on the bottom of the pan & then add the batter then bake? When done, flip it onto a plate & maybe sprinkle with powdered sugar or drizzle with a caramel sauce. Would love to hear what you think. Thank you, Vicky P.
I think that would work, sounds very creative. The only worry I would have is that this dough is very light and may collapse a bit. So chopping up apples may help. It will be similar to sharlotka recipe.
awesome and Delicious cake! thank you so much! turned out very moist and flavorful! i replaced the walnuts with hazelnuts and i also sprayed the apple juice/sugar mixture onto the cake layers. again, thanks so much!
Oh my goodness! Double yum.. I love hazelnuts. Thanks for sharing your tips, I will have to try your version.
dulce de leche is it just cooked condensed milk?
Yes 🙂
What size baking pan did you use?
It's a 9 inch baking pan but 11 inch would work also
This looks absolutely amazing and beautiful! 🙂 I cannot wait to make this incredible cake! 🙂
Hi Lena, thank you! This cake is seriously amazing, hope you guys love it! keep me posted or tag me on Instagram when you make it.
looks yummy a must try this weekend
Hey, hope you love the cake just as much as we did.