Salted Caramel Apple Pie Cake

Fluffy & tender spiced apple cake with soft apples, cinnamon filling, and a salted caramel drizzle.

This Salted Caramel Apple Pie Cake combines tender, warmly spiced apple cake with soft apples and a layer of cinnamon filling Finished with a homemade salted caramel for the perfect sweet-and-salty bite. It’s the perfect cozy fall dessert.

Why you’ll love this Salted Caramel Apple Pie Cake:

Warmly spiced. This cake is packed with cozy fall spices, tender apples, and a cinnamon-brown sugar filling.

Moist and indulgent. Applesauce and yogurt keep the cake soft and tender, while apples and homemade salted caramel add layers of rich flavor and texture.

Apple pie meets cake. Finished with buttery salted caramel and plenty of apple flavor, this cozy dessert is perfect for your fall gatherings.

Ingredient Breakdown + Recipe Modifications:

• Butter: Adds richness and a buttery texture to the salted caramel and cinnamon filling.
• Brown sugar: Provides deep, caramel sweetness in the caramel and cinnamon layer.
• Heavy cream: Creates a rich, creamy texture in the homemade salted caramel.
• Salt: Balances the sweetness and enhances the flavors of the caramel and cake.
• Vanilla extract: Adds warmth and depth of flavor to the caramel and cake.
• Nutmeg: Adds a subtle warmth and complements the apple and cinnamon flavors.
• Honeycrisp apples: Provide natural sweetness, texture, and classic apple pie flavor throughout the cake.
• Cinnamon: Adds warm flavor to the cinnamon filling and and cake.
• Flour: Provides structure for the cinnamon filling and cake while keeping the crumb tender. I recommend all-purpose for this recipe.
• Milk: Adds moisture to the cake batter and helps create a soft, tender crumb. Any milk will work.
• Apple cider vinegar: Reacts with the baking soda to help the cake rise while adding tenderness. Can also use white vinegar.
• Applesauce: Adds moisture, natural sweetness, and extra apple flavor.
• Greek yogurt: Adds moisture and richness for a soft tender crumb.
• Vegetable oil: Keeps the cake moist and tender even at room temperature.
• Granulated sugar: Adds sweetness and helps create a light, tender cake.
• Eggs: Bind the ingredients together and provide structure and richness.
• Baking soda & baking powder: Help the cake rise and create a soft, fluffy texture.
• Nutmeg, cloves, ginger & allspice: Add layers of warm, cozy spice that complement the apples and cinnamon.

How to make Salted Caramel Apple Pie Cake:

Caramel Sauce

1. In a small saucepan over medium-high heat, combine the brown sugar, heavy cream, butter, salt, and nutmeg. Whisk until the butter melts and the mixture is smooth.
2. Bring to a gentle simmer and cook for 5–7 minutes, stirring frequently, until the caramel has thickened slightly and coats the back of a spoon.
3. Remove from the heat and stir in the vanilla.
4. Let cool while preparing the rest of the cake. The caramel will continue to thicken as it cools.

Cinnamon Filling

1. In a small bowl, combine brown sugar, flour, cinnamon, and salt. Use clean fingertips to pinch the softened butter into the dry ingredients until thoroughly combined. Set aside. 

Cake

1. Preheat oven to 350°F. Grease and line a 8×8” baking pan with parchment paper.
2. In liquid measuring cup, measure out milk and whisk in vinegar. Set aside for 2 minutes.
3. In large mixing bowl, combine milk mixture, applesauce, yogurt, vegetable oil, sugars, eggs, and vanilla. Whisk until smooth. 
4. Add flour, baking soda and powder, spices, and salt. Fold dry mixture into wet until a smooth batter forms. Fold in diced apples.
5. Pour 1/2 of the cake batter into the prepared pan, sprinkle over cinnamon filling, spread over remaining 1/2 of the batter.
6. Bake cake for 40-45 min until toothpick inserted comes out clean (a few moist crumbs is ok!). Allow cake to cool for 15 minutes in the pan before transferring to a wire cooling rack.
7. Serve cake topped with vanilla ice cream and salted caramel.

Pro Tips:

• Don’t overmix the batter. Mix just until the flour is incorporated to keep the cake soft and tender.
• Let the cake cool. Cool the cake in the pan for 10-15 minutes before transferring to a wire cooling rack to cool for 10-15 minutes more. This helps the cake stay intact and create a clean slice.

Frequently asked questions:

Can I use a different type of apple?
Yes! Honeycrisp apples work well because they’re sweet and hold their texture. Pink Lady, Gala, or Granny Smith apples can also be used.

Can I make this cake ahead of time?
Absolutely. The cake can be baked a day ahead and stored covered at room temperature. For the best texture, add the salted caramel shortly before serving.

Can I use store-bought caramel sauce?
Yes! If you’re short on time, your favorite store-bought caramel sauce can be used.

Storage Instructions:

Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Store any extra salted caramel in an airtight container in the refrigerator for up to 1 week and warm a bit before drizzling.

If you loved this Salted Caramel Apple Pie Cake, you’ll also enjoy these other fall apple desserts:

• Individual Healthier Apple Crisps
• Apple Pie Banana Bread
• Apple and Pecan Cobbler
• Apple Pie Baked Oatmeal

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!