• Caramel Apple Cinnamon Cake

    filed under: Coffee Cakes on November 13, 2015

    There is nothing quite as magical and comforting as fall baking. The changing colors of the leaves usually means we can utilizing those familiar flavors of cinnamon and apples.

    Caramel Apple Cinnamon Cake! My secret method is what makes this cake amazing!

    This Caramel Apple Cinnamon Layer Cake is a wonderful way to enjoy the beauty and essence of fall!

    Caramel Apple Cinnamon Cake! My secret method is what makes this cake amazing!



    I say it every year, but fall is definitely my favorite season. I remember the long drives up to Bemidji, MN to visit family. I remember the trees along the way… mostly the birch. There is nothing as beautiful as a birch tree with its bright yellow leaves.

    The very best part of that scenic drive was most definitely the moment I would step foot in grandma’s house. Grandma would be in the kitchen with an apron on; she would wipe her hands on her sides as she rushed towards us, extending her arms for a big hug. I would lean into the hug and she would immediately pull back, press both of her hands to my cheeks and go in for a kiss. (which of course was totally gross as a little kid but now I love it and do it to my own kids!)

    Caramel Apple Cinnamon Cake! My secret method is what makes this cake amazing!

    We would all make our way back to the kitchen and sit around talking and watching Grandma prepare the meal.

    I can remember the smell; there was always something cinnamon in the oven.

    Caramel Apple Cinnamon Cake

    Caramel Apple Cinnamon Cake! My secret method is what makes this cake amazing!



        • 2/3 c brown sugar
        • 2 tsp. McCormick cinnamon
        • 1 c butter, room temperature
        • 1 1/2 c granulated white sugar
        • 2 eggs
        • 3 tsp. McCormick vanilla
        • 3 c all-purpose flour
        • 3 1/2 tsp. baking powder
        • 1 c milk, room temperature
        • 2 apples, peeled and finely chopped

        Cinnamon Buttercream

        • 1/4 c unsalted butter, room temperature
        • 1/4 tsp. McCormick vanilla
        • 2 tsp. McCormick cinnamon
        • 1 c confectioners sugar
        • 1 -2 tablespoons heavy whipping cream
        • Carmel for drizzling



        1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans with either baking spray or line with parchment.
        2. Mix brown sugar and cinnamon together in a bowl. Set aside. (Maybe sprinkle a little on your buttered toast for a treat!)
        3. Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. Beat in eggs, 1 at a time, until incorporated.
        4. Add vanilla extract. Once incorporated remove bowl from mixer.
        5. Sift flour and baking powder together in a bowl then stir into creamed butter mixture by hand. Mix milk into batter until smooth.
        6. You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or 1/4 of your total batter) into one of the prepared cake pans; add 1/4 of the apples and 1/4 of the brown sugar mixture. Lightly pat apple mixture into batter. Gently pour another 1 1/2 cups of batter over apple layer; top with another 1/4 of the apples and brown sugar mixture. Lightly pat apples into batter.
        7. Repeat this with remaining batter and brown sugar/apple mixture in other cake pan.
        8. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes.

        When ready to assemble cake prepare Cinnamon Buttercream.

        1. Add butter, vanilla, cinnamon, confectioners sugar and 1 tablespoon in heavy cream to stand mixer fitted with paddle attachment. (You can also use a hand held mixer.) Turn mixer on slow to incorporate all ingredients. If frosting seems too thick add remaining heavy cream. Turn mixer on high and mix for 1-2 minutes or until frosting is lighter and fluffier. (You want frosting to be a spreadable consistency.)

        Assembling Cake

        1. Place first layer of cake on cake stand. Drizzle with up to 3 tablespoons of caramel. Cover layer in all of your frosting. (Should be about 1 cup) Place other layer of cake on top and drizzle with up to 3 tablespoons of caramel. Cake should be served immediately.
        2. Refrigerate covered for up to 3 days.

        Recipe adapted from my Grandma. <3

        Caramel Apple Cinnamon Cake! My secret method is what makes this cake amazing!

        Grandma instilled a love of baking in me and I am forever grateful to her for that! I also love the fact that we both use McCormick spices and have for the last 60 years! Well, only about 20 years for me. 😉

        Caramel Apple Cinnamon Cake! My secret method is what makes this cake amazing!

        Here at iambaker, I only work with brands that I actually use. McCormick is one of those brands and we partnered to bring you this delicious recipe. Thank you so much for allowing me to share the brands that I use (and adore!) the most and thank you for supporting them!
        Looking for more Apple Pie treats? Try these!

        Homemade Apple Pie

        Apple Pie Cupcakes

        Oatmeal Caramel Apple Bars

        French Apple Cranberry Pie

        Caramel Apple Cinnamon Cake

        Caramel Apple Pie Toffee Bars

        Chocolate Cinnamon Apple Roses (so beautiful!)

        Leave a Reply

        Your email address will not be published. Required fields are marked *

        This site uses Akismet to reduce spam. Learn how your comment data is processed.


        Oh my, that does look delicious!

        I, too, would be interested to know if you make the caramel sauce or use a prepared one. If prepared, what brand? Also what variety of Apple do you use?

          Prepared… bought it at the local grocery store! No specific brand.

            Ghiardelli.. delicious!

        I made this cake using cup 4 cup flour instead of regular due to 2 kiddos with celiac. Talk about yummy! It was absolutely delicious – even gluten free! Thank you…now if the cup 4 cup weren’t so darn expensive…

          Thank you for sharing your success with adapting it to gluten free! We are a celiac family and I’d love to make this. I just baked the bakery style white cake from this website and I used Pamela’s gluten free baking mix and it turned out fabulous!

            I’ll have to give that brand a try. And that recipie as well lol! Brownies in the oven now with the cup 4 cup – recipie from here as well

        I didn’t have enough batter for two pans. Batter was super thick. I did three layers instead.
        . It’s in the oven now.

        This recipe looks too good to pass up!
        Questions: Would this hold up well prepared a few hours ahead of time?
        What kind of apples do you use?
        There are so many varieties and they all taste so different to me, but I don’t know which would taste best with this recipe.
        Thank you!

        Yes, batter is thick and it appears to take longer to bake than 40 minutes. In oven now. Smells great!

        I made this cake for my church party last week and it was a hit. Everybody said how good it tasted. Notice i said everybody…. by the time i got to the cake it was gone so i didn’t taste it myself.

          Bummed you didn’t get to taste it… glad that you are now the talk of the town!! I bet everyone is going to want your recipe… or to have you bake one for them! 🙂 <3

        Made this cake and it was delish!! Only thing, it took almost an hour to cook. But well worth the testing every five minutes. Not only did it taste good, it was beautiful as well.

        The recipe says there is a total of 6 cups of batter divided between two 8-inch round pans, are the layers very thin?

        Could you bake this in a 9 x 13 pan? About how long do you think it would take?

        Could this be frozen ahead of time?

        Don't Pass on Dessert!