October Apple Cake With Hot Caramel Sauce

Recipe by ellie_

A delicious dessert to serve during apple season. Recipe source: Bon Appetit (November 1984)

Top Review by Annacia

Thanks so much for posting this one ellie. I had to make the recipe more diabetic friendly so I used 50/50 unbleached white and coarse whole wheat flours, a scant 3/4 cup of Splenda and a more heart healthy margarine. I made the recipe into muffins because I like to freeze them and have something on hand for afternoon coffee when the mood strikes. I got 1 grated apple in and stopped at that because it took a bit to incorporate the flour mix and it was already apple stuffed. The end muffins are truly yummy. :D

Ingredients Nutrition


  1. Preheat oven to 350-degrees F.
  2. Spray a 8-inch square cake pan with non-stick cooking spray (Pam) or grease pan and set aside.
  3. In a large bowl cream butter with sugar. Beat in egg. Stir in flour, walnuts, cinnamon, nutmeg, baking soda and salt. Fold in apples.
  4. Pour into prepared pan.
  5. Bake for 30-40 minutes or until cake is done and toothpick comes clean when inserted in cake.
  6. Cut in squares when cool and serve with hot caramel sauce (recipe follows).
  7. To make caramel sauce melt butter in saucepan over low heat and then add remaining ingredients. Bring to a boil, stirring constantly. Continue stirring for 5 minutes or until sauce thickens.
  8. Remove caramel sauce from heat and serve over apple cake squares.

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