Brown Sugar Spice Cake with Caramelized Apples
A moist spiced cake featuring warm flavors of ginger, nutmeg, and cloves, topped with tender caramelized apples and fresh whipped cream. The cake incorporates finely chopped apples into the batter for extra moisture and apple flavor, while the topping showcases beautifully caramelized apple slices cooked in brown sugar. Perfect for fall gatherings or as a comforting dessert when you want something that bridges the gap between cake and apple crisp. The combination of warm spices and sweet caramelized fruit creates a dessert that feels both homey and special.
Ingredients
- ½ cup butter or margarine, softened
- ½ cup brown sugar, packed
- 2 eggs
- 1 ¼ cups Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Use 1:1 baking blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup sour cream
- 1 cup apple, finely chopped peeled (1 medium)
- 6 medium apples, peeled, sliced (about 8 cups)
- 1 cup brown sugar, packed
- 1 cup heavy whipping cream
Instructions
- 1
Heat oven to 350°F
- 2
Spray bottom only of 9-inch square pan with baking spray with flour
- 3
Beat butter, brown sugar and eggs with electric mixer on low speed until blended, then beat on medium speed until well combined
- 4
Beat in flour, baking powder, baking soda, ginger, nutmeg, cloves, salt and sour cream on low speed until mixed, then beat on medium speed 1 minute
- 5
Stir in chopped apple
- 6
Spoon batter evenly into pan
- 7
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean and top is golden brown
- 8
Cool 10 minutes
- 9
Run knife around pan to loosen cake
- 10
Remove cake to heatproof serving plate
- 11
Cool cake about 30 minutes
- 12
Cook sliced apples and brown sugar in 12-inch skillet over medium-high heat 20 to 25 minutes, stirring occasionally, until apples are tender and caramelized
- 13
Beat whipping cream with electric mixer on low speed until cream begins to thicken
- 14
Gradually increase speed to high and beat just until soft peaks form
- 15
Spoon caramelized apples over cake
- 16
Top with dollops of whipped cream
Tips
Use a mix of apple varieties like Granny Smith and Honeycrisp for the best flavor balance in both the cake and caramelized topping.
Don't overmix the cake batter once you add the flour to keep the texture tender.
Let the caramelized apples cool slightly before spooning over the cake to prevent melting the whipped cream.
Good to Know
Cover and refrigerate up to 3 days. Store components separately for best texture.
Cake can be baked 1 day ahead. Prepare caramelized apples and whipped cream just before serving.
Serve at room temperature or slightly warm. Cut into squares and top with caramelized apples and whipped cream.
Common Mistakes
Don't overbake the cake or it will be dry - check with toothpick at 35 minutes.
Avoid overbeating whipped cream or it will become grainy and separate.
Don't add hot caramelized apples directly to cake or they will make it soggy.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Use 1:1 baking blend
FAQ
Can I make this cake without the caramelized apple topping?
Yes, the cake is delicious on its own. You can dust with powdered sugar or serve with vanilla ice cream instead.
What if my caramelized apples are too liquid?
Continue cooking over medium-high heat until most liquid evaporates and apples are glossy and tender. This may take an extra 5-10 minutes.
How long will leftovers keep?
Covered in the refrigerator, the cake will keep for 3 days. Store components separately and assemble portions as needed for best texture.