This Spiced Apple Cake with Honey Caramel Sauce is a cozy masterpiece that brings warmth to any occasion. Moist, tender layers of cake are infused with cinnamon, nutmeg, and chunks of sweet apples, creating a perfect balance of spice and fruit. The crowning glory is the luscious honey caramel sauce, drizzled generously for a silky, golden finish. In just 25 minutes of prep and an hour of baking, you’ll have a dessert that feels like a hug in every bite.
The textures are pure magic—soft cake, tender apples, and a velvety sauce that melts on your tongue. Each forkful delivers a symphony of flavors: the warmth of spices, the natural sweetness of apples, and the rich, buttery depth of caramel. Whether served warm or at room temperature, this cake is a showstopper that’s as comforting as it is impressive. Perfect for gatherings or a quiet treat, it’s a recipe you’ll return to again and again.
Delicious Ingredients for Spiced Apple Cake With Honey Caramel Sauce
- For The Honey Caramel
- ½ cup (120 ml/4 fl oz) heavy cream (warmed in the microwave for 20 seconds)
- ½ cup (120 ml/4 fl oz) honey
- ½ cup (100 g/3 oz) light brown sugar
- ¼ teaspoon cream of tartar
- 4 tablespoons (55 g/2 oz) unsalted butter, cut into one-inch pieces
- For The Apples
- 3 cups (300 g/11 oz) apple pieces (about 3 medium apples, peeled and cut into ½-inch pieces)
- 2 tablespoons (30 g/1 oz) granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground clove
- For The Cake
- 2 ¾ cups (330 g/13 oz) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup (113 g/4 oz) unsalted butter, softened to room temperature
- 1 cup (200 g/7 oz) dark brown sugar
- ¼ cup (60 ml/2 fl oz) honey
- 4 large eggs, at room temperature
- 1 cup (240 ml/8 fl oz) vegetable oil
- ¾ cup (180 ml/6 fl oz) unsweetened applesauce, at room temperature
Step-by-Step Instructions
- To Make The Honey Caramel
- Warm the heavy cream in the microwave for 20 seconds and set it aside by your stove, along with the butter.
- In a medium saucepan, combine honey, brown sugar, and cream of tartar. Cook over medium heat until the sugar dissolves and the mixture starts to boil.
- Reduce heat to low and simmer for 4 minutes, stirring every 20 seconds.
- Pour in the heavy cream while stirring, then add the butter. Stir until the butter melts completely.
- Pour the caramel into a glass container and refrigerate until ready to use (up to 3 days).
- To Prepare The Apples
- In a large bowl, combine apple pieces, granulated sugar, cinnamon, and clove. Stir to coat the apples and set aside.
- To Make The Cake
- Preheat the oven to 350°F (180°C). Grease a 10-cup bundt pan with butter and sprinkle with flour. Tap out any excess flour and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a stand mixer (or using a handheld electric mixer), beat butter, brown sugar, and honey on medium-high speed until light and fluffy (about 4 minutes).
- Add eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Scrape the sides and bottom of the bowl, then slowly drizzle in the oil while mixing on medium-high speed.
- Reduce speed to low and add the flour mixture in three additions, alternating with applesauce. Begin and end with the dry ingredients.
- Once the last portion of flour is added, turn off the mixer and use a rubber spatula to mix thoroughly.
- Pour half the batter into the prepared pan, then sprinkle half the spiced apples over it. Repeat with the remaining batter and apples.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 20 minutes, then invert it onto a serving dish.
- Drizzle with honey caramel sauce, slice, and serve. Store leftovers at room temperature, covered, for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
While the honey caramel sauce is a star on its own, consider adding a dollop of whipped cream or a scoop of vanilla ice cream for a decadent twist. For a nutty crunch, sprinkle toasted pecans or walnuts over the cake before drizzling the caramel. If you’re feeling adventurous, a pinch of sea salt on the caramel can elevate the flavors beautifully.
Smart Storage and Reheating Tips
Store the cake at room temperature, covered with plastic wrap or in an airtight container, for up to three days. To keep it fresh longer, refrigerate it for up to a week. When reheating, warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. The caramel sauce can be stored in the fridge for up to three days—just warm it slightly before serving.
Time-Saving Hacks for Busy Bakers
To save time, prepare the honey caramel sauce a day ahead and store it in the fridge. You can also peel and chop the apples the night before and toss them with the sugar and spices to let the flavors meld. If you’re short on time, use a store-bought applesauce instead of making your own—just ensure it’s unsweetened for the best results.
Recipe Variations to Try
Swap the apples for pears or a mix of both for a unique twist. If you prefer a lighter cake, substitute half the oil with Greek yogurt. For a gluten-free version, use a 1:1 gluten-free flour blend. You can also experiment with different spices like nutmeg or cardamom to customize the flavor profile.
Essential Equipment Guidance
A stand mixer or handheld electric mixer is ideal for achieving the fluffy texture of the cake batter. A 10-cup bundt pan ensures the cake bakes evenly and has that classic shape. For the caramel sauce, a medium saucepan with a heavy bottom is key to prevent burning. Don’t forget a toothpick to check for doneness—it’s a baker’s best friend!
Spiced Apple Cake With Honey Caramel Sauce
Ingredients
For The Honey Caramel
- ½ cup heavy cream 120 ml/4 fl oz
- ½ cup honey 120 ml /4 fl oz
- ½ cup light brown sugar 100 g/3 oz
- ¼ teaspoon cream of tartar
- 4 tablespoons unsalted butter 55 g/2 oz, cut into one-inch pieces
For The Apples
- 3 cups cut apple pieces 300 g/11 oz, About three medium apples, peeled and cut into ½ inch pieces
- 2 tablespoons granulated sugar 30 g/1 oz
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground clove
For The Cake
- 2 ¾ cups all-purpose flour 330 g/13 oz
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter 113 g/4 oz, softened to room temperature
- 1 cup dark brown sugar 200 g/7 oz
- ¼ cup honey 60 ml/2 fl oz
- 4 large eggs at room temperature
- 1 cup vegetable oil 240 ml/8 fl oz
- ¾ cup unsweetened applesauce 180 ml/6 fl oz, at room temperature
Instructions
- To Make The Honey Caramel: Measure the cream and warm it in the microwave for about 20 seconds. Place it next to your stove, along with the butter.
- In a medium saucepan, place the honey, brown sugar, and cream of tartar and cook over medium heat until the sugar has dissolved and the mixture starts to boil.
- Reduce the heat to low and let simmer for about 4 minutes while stirring every 20 seconds.
- Pour in the heavy cream while stirring, then add the butter. Stir until the butter is completely melted.
- Pour the caramel into a glass container and refrigerate until use and up to 3 days.
- To Prepare The Apples: Place the apple pieces in a large bowl and sprinkle over the granulated sugar, cinnamon, and clove.
- Use a spoon to stir and set aside.
- To Make The Cake: Preheat the oven to 350°F (180°C), grease one 10 cups bundt pan butter, and sprinkle with flour. Remove any excess flour, and set aside.
- Mix the flour, baking powder, baking soda, cinnamon, and salt in a large bowl and set aside.
- In a bowl of a stand mixer (or with a handheld electric mixer), place the butter, brown sugar, and honey and beat on medium-high speed until lighter in color and fluffy, about 4 minutes.
- Add the eggs, one at a time, waiting until each egg is fully incorporated before adding the next.
- Scrape the sides and bottom of the bowl, then slowly drizzle in the oil on medium-high speed.
- Reduce speed to low, then add the flour mixture in three additions alternating with applesauce. Starting and finishing with the dry ingredients.
- Once you add the last portion of the flour, turn the mixer off and use a rubber spatula to mix the ingredients thoroughly.
- Pour ½ the batter into the greased pan, then sprinkle ½ the amount of the spiced apples. Repeat with the remaining batter and apple.
- Bake for 55-60 minutes or until a toothpick comes out clean from the center of the cake.
- Remove from the oven and allow to cool for 20 minutes before inverting the cake.
- When ready to serve, place the cake over your serving dish, drizzle with the honey caramel, slice, and serve. Store at room temperature, covered for up to three days.
