Thanksgiving Caramel Apple Cake is a decadent dessert that brings together the warmth of spiced apples with the richness of caramel. I remember my cousin making it one year—the kitchen smelled of cinnamon and baked apples, and when she drizzled caramel sauce over the tender cake, everyone’s mouths watered. Moist, flavorful, and beautifully topped with caramel, this cake is a showstopper for any Thanksgiving table.
Groceries
Ingredients
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
3 large apples, peeled and diced
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream or plain yogurt
½ cup caramel sauce (store-bought or homemade), plus extra for drizzling
½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or round cake pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream butter with granulated sugar and brown sugar until fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Mix in sour cream and ½ cup caramel sauce until smooth.
- Fold in dry ingredients and diced apples (and nuts if using).
- Spread batter into the prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.
- Cool slightly, then drizzle with more caramel before serving.
Substitutions
Use pears instead of apples for a pear-caramel twist.
Replace sour cream with Greek yogurt for a lighter cake.
Add raisins or dried cranberries for extra sweetness.
For dairy-free, use coconut yogurt and vegan butter.
Equipment
Mixing bowls
Hand or stand mixer
Measuring cups and spoons
9×13-inch baking pan
Oven
Storage
Refrigerator: Store covered in the fridge for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Reheating: Warm slices in the microwave for 15–20 seconds or serve at room temperature.
Top Tips
Use tart apples like Granny Smith for the best flavor balance.
Don’t overmix the batter to keep the cake tender.
Warm caramel slightly before drizzling for a smooth finish.
Serve with vanilla ice cream or whipped cream for extra indulgence.
FAQs
Can I make caramel apple cake ahead of time?
Yes, bake it a day in advance and drizzle with caramel just before serving.
Which apples are best for this cake?
Granny Smith or Honeycrisp—both balance sweetness and tartness well.
Can I use jarred caramel sauce?
Yes, it works perfectly if you don’t want to make homemade caramel.
Can I bake this as cupcakes?
Yes, bake for 18–20 minutes in muffin tins instead of a cake pan.