Introduction
The Caramel Apple Spoon Cake is the epitome of autumnal comfort, a decadent dessert that bridges the gap between a moist, spiced cake and a warm, pudding-like crumble. Unlike traditional cakes that stand tall and firm, the spoon cake is designed to be served warm, scooped directly from the dish with a spoon, hence its evocative name. Originating from the tradition of deeply comforting, baked fruit desserts, this recipe elevates the classic apple cake with a generous infusion of brown sugar, cinnamon, and a luxurious, buttery caramel sauce. It’s the perfect centerpiece for a holiday gathering or a cozy night in, promising warmth and sweetness in every bite.
Ingredients
- 2 medium baking apples (such as Honeycrisp or Granny Smith), peeled, cored, and diced
- 1 teaspoon ground cinnamon
- 1/4 cup (50g) granulated sugar
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs
- 1/2 cup (120ml) whole milk
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) prepared caramel sauce (or homemade)
Step-by-step Preparation
- Prepare the Apples: Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch (20×20 cm) baking dish. In a small bowl, toss the diced apples with the 1 teaspoon of cinnamon and 1/4 cup (50g) of granulated sugar. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Tip: Sifting the flour mixture ensures a lighter, fluffier cake texture.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and brown sugar together until light and fluffy (about 2-3 minutes). Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined. Be careful not to overmix the batter.
- Assemble and Bake: Pour half of the cake batter into the prepared baking dish. Spread the spiced apples evenly over the batter. Top with the remaining cake batter, spreading it carefully to cover the fruit. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Caramel Glaze: Once the cake is removed from the oven, immediately drizzle the 1/2 cup (120ml) of caramel sauce evenly over the warm cake. Allow the cake to cool slightly for 10-15 minutes before serving. Tip: If your caramel sauce is too thick, warm it gently in the microwave for 15 seconds to make it easily pourable.
Nutritional Information
This recipe yields approximately 9 servings. Each serving contains roughly 350-400 calories, depending on the richness of the caramel sauce used. While this is a decadent dessert high in carbohydrates and sugar, the apples provide dietary fiber and essential vitamins. Enjoying this cake in moderation is key to a balanced diet.
Storage
Leftover Caramel Apple Spoon Cake should be stored covered tightly in the refrigerator for up to 3 days. To reheat, scoop individual servings onto a microwave-safe plate and heat for 30-45 seconds until warm, or cover the entire dish with foil and reheat in a 300°F (150°C) oven for about 15 minutes. The cake is best enjoyed warm.
Conclusion
The beauty of the Caramel Apple Spoon Cake lies in its textural contrast—the tender apples, the moist, spiced crumb, and the sticky, buttery caramel topping that sinks into the cake as it cools. Serve this dessert while it is still warm, ideally topped with a generous scoop of vanilla bean ice cream or a dollop of fresh whipped cream. For an extra layer of flavor, try folding 1/4 cup of chopped toasted pecans or walnuts into the batter before baking. This cake is a guaranteed crowd-pleaser and the perfect embodiment of fall baking.