Simple Caramel Apple Pie Cake – a moist cinnamon cake, topped with sweet caramel apples and a buttery crumb topping. It is done in 45 minutes from start to finish, and it’s the perfect cake to enjoy with a cup of coffee or tea once the weather cools.
Pies and tarts aren’t that common in Norway. Whenever you go into a store and ask for a pie pan, they come back with a tart pan. So even though pies aren’t that common here, we still enjoy a lot of the same flavors.
A thing I’ve really started to love after starting food blogging, it’s crumble pies. They are so easy to make, and can use any kind of fruit that’s in season now. Like rhubarb crumble pie for spring!
One of them being the fall harvest of sweet apples. An abundance of apples result in sweet bakes in the form of cakes. I am not that fond of the traditional Norwegian apple cake – though I think I’m the odd one here, because my parents and my boyfriend LOVE this cake – and it’s highly popular. It’s filled with almonds and the apples are more inside the cake itself. I chose to use less apples, and placed them on top instead.
My sister agrees with me that this apple pie cake with salted caramel is the best apple cake she’s ever tried, so you should definitely try it my way too!
Loving the flavors of the cake, so in case I didn’t like the apples, I could just shove them off. I know, I know, I am such a sissy. But this was perfect! This is definitely my kind of apple pie cake. Flavorful, super simple and comforting. And who doesn’t love caramel with apples? A divine combination!
Simple Caramel Apple Pie Cake with Cinnamon Crumb Topping
Pre heat your oven to 180C. Take your 18cm baking pan and cover the bottom with parchment paper and grease the sides.
Mix the dry ingredients together in a small bowl. In another bowl, using a handheld or stand mixer, mix cold butter and sugar into a white and fluffy consistency. Add the egg and vanilla into the sugar mixture. Mix together sour cream and milk.
Alternate between adding the dry flour mixture and the sour cream milk into the sugar mixture. I added 1/3 of the flour mixture, then 1/2 of the sour cream milk, and continue until everything is incorporated. Pour the batter into the prepared baking pan.
Core and peel your apple, and slice into thin slices. Mix with cinnamon. Top your batter with the apple slices. I like to even them out and completely cover the batter. Drizzle caramel on top.
Mix all the ingredients for the cinnamon crumb together using either a cookie cutter or a fork. Mix until the butter is at least pea sized in shape. Cover the apple pie cake with the cinnamon crumb.
Bake in the oven at 180C for around 30-40 minutes, until a toothpick in the cake comes out clean. Cool the apple pie cake in the pan before serving. Drizzle with more caramel, if desired.
To really get into the Fall frame of mind, I suggest eating a slice of this Caramel Apple Pie Cake with a delicious mug of Pumpkin Spice Latte. It’s so easy and ready in about 5 minutes!
If you’re ready for more salted caramel (it can never be too much salted caramel!) I can recommend these salted caramel filled milk chocolates, salted caramel macarons, caramel marshmallows or even Guinness salted caramel brownies!
Fall Harvest Treats:
- Apple Honey Brie Toast
- Pumpkin Spice Latte
- Pumpkin Snickerdoodle Cookies
- Blackberry Lemon Cream Cheese Pancakes
- Healthy Pumpkin Soufflé with Maple Pecans and Cream Cheese
I’d love to hear your thoughts, either in the comment section below, or tag @thegingerwithspice on Instagram. And don’t forget to Pin it for later!