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5 from 1 vote

Salted Caramel Apple Crumb Cake

By Britney
Prep: 25 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 35 minutes
Servings: 15
salted caramel apple crumb cake on a plate with apples around it.
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Salted Caramel Apple Crumb Cake combines a soft spice cake loaded with apples with a crumb topping and salted caramel sauce drizzle on top!

Equipment

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Ingredients 

  • 4 Granny Smith or Honeycrisp Apples
  • 1/2 cup (100 g) Sugar
  • 2 tsp Cinnamon

Crumble Topping

  • 3/4 cup + 1 tbsp (102 g) All Purpose Flour
  • 1/2 cup (110 g) Brown Sugar
  • 1/2 tsp Cinnamon
  • 1/8 tsp (1/8 tsp) Nutmeg
  • 4 tbsp (57 g) Salted Butter, (melted)
  • Pinch Kosher Salt

Apple Cake

  • 3 1/3 cups (417 g) All Purpose Flour
  • 1 tbsp Baking Powder
  • 1 tsp Cinnamon
  • 1 tsp Kosher Salt
  • 2 cups (400 g) Sugar
  • 3/4 cup (180 ml) Vegetable Oil
  • 1/4 cup (57 g) Salted Butter, (melted and slightly cooled)
  • 1 1/2 tsp (6 g) Vanilla Extract
  • 4 large (200 g) Eggs
  • 3/4 cup (180 g) Whole Milk , (room temperature)

Salted Caramel Sauce

  • 1/2 cup (100 g) Sugar
  • 3 tbsp (42 g) Salted Butter
  • 1/4 cup (60 g) Heavy Cream
  • 1/2 tsp Kosher Salt, (more or less as desired)

Instructions 

  • Preheat the oven to 350 degrees F. Spray a tube pan with nonstick baking spray. Set aside. Prepare the streusel by mixing together flour, brown sugar, cinnamon, nutmeg, and a pinch of salt. Then add melted butter and mix with a fork or with your fingers until the mixture becomes crumbly. Place into the refrigerator to cool.
  •  Peel and core the apples. Slice the apples thinly and place into a bowl. Toss with sugar and cinnamon and set aside.
  •  Assemble the batter by adding sugar, oil, melted butter, vanilla extract, and eggs to a large mixing bowl.
  • In a separate bowl, mix together flour, kosher salt, cinnamon, and baking powder. Add the half of the dry ingredients to the wet ingredients and fold together. Pour in the milk, and whisk together until just combined, then add the remainder of the flour mixture. Mix until just combined, about 10-20 seconds.
  • Grab the bowl of apples and remove the apples from the juice that collected at the bottom of the bowl. Do not add the juice to the cake batter! Add the apples to the cake batter and fold together until all of the apples are coated in batter.
  • Add the batter to the tube prepared baking pan. Then remove the crumble mixture from the refrigerator sprinkle on top of the batter. Bake for 1 hour and 15-20 minutes, until a toothpick stuck into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove onto a wire rack to cool completely. 
  • While the cake is baking, make the salted caramel sauce. Add sugar to a heavy bottom skillet over medium heat. Allow the sugar to melt completely.
  • As soon as the sugar is melted, add the butter and reduce the heat to low. Allow the butter to melt completely, carefully whisking - the caramel may seize up a bit, but it'll come back together.
  • Once the butter is melted, add the heavy cream and salt and whisk until smooth - this may take about 3-6 minutes. Once smooth, remove from the heat and pour into a heat safe container to cool. It will thicken as it cools.
  • When both the cake and salted caramel sauce have cooled completely (about 1 hour) OR just before serving, drizzle the caramel on top. 

Notes

  • Be sure to use a kitchen scale to measure out your ingredients for the best results! Use the metric option in the recipe for gram measurements. 
  • Liberally grease the bundt pan! This is critical to getting the cake to release cleanly from the pan without getting stuck. So really pile on the nonstick spray or cake release.
  • Don't overmix! As soon as all of the flour is incorporated into the batter, stop mixing. Scrape down the sides of the bowl and then mix for another 20-30 seconds to make sure everything is mixed together.
     

Nutrition

Calories: 407kcal, Carbohydrates: 62g, Protein: 5g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 59mg, Sodium: 289mg, Potassium: 122mg, Fiber: 2g, Sugar: 39g, Vitamin A: 214IU, Vitamin C: 2mg, Calcium: 82mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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