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10-Minute Caramel Apple Cake

Okay, I’m about to share something that might just blow your mind—a cake that practically *makes itself* in just 10 minutes. Yes, you read that right! Imagine slicing into warm, tender apple cake that’s drizzled with that luscious caramel sauce, all whipped up faster than your coffee brews. The smell of cinnamon-spiced apples mingled with buttery caramel will pull you right into cozy comfort mode, even if the clock is ticking. This cake is my go-to secret when guests pop in unexpectedly or when I just need a quick, sweet pick-me-up. Honestly, once you try it, you’ll find yourself making it over and over—trust me, your kitchen is going to thank you.

Quick Facts

Yield: Serves 6–8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

For the Cake:

1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
½ cup brown sugar, packed
1 large egg
⅓ cup vegetable oil
½ cup plain Greek yogurt (or sour cream)
1 tsp vanilla extract
1 medium apple, peeled, cored, and diced

For the Caramel Sauce:

½ cup brown sugar
3 tbsp unsalted butter
3 tbsp heavy cream
Pinch of salt
Optional: a splash of vanilla extract

How I Make It

Step 1:

First up, preheat your oven to 350°F and lightly grease an 8-inch square baking pan. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt to ensure the spices and leavening are evenly distributed.

Step 2:

In another bowl, combine brown sugar, egg, vegetable oil, Greek yogurt, and vanilla extract. Whisk until smooth and glossy—this creates the perfect moist base for that tender crumb.

Step 3:

Gently fold the dry ingredients into the wet, stirring just until everything comes together—no overmixing here or the cake could get tough. Next, fold in the diced apples. The small pieces are crucial so they cook well and spread sweet apple flavor throughout.

Step 4:

Pour the batter into your prepared pan and smooth the surface with a spatula. Pop it into the oven for about 25 minutes, checking around the 22-minute mark by inserting a toothpick—when it comes out clean, it’s done!

Step 5:

While the cake bakes, start your caramel sauce. In a small saucepan, melt butter over medium heat, then stir in brown sugar and heavy cream. Keep stirring until smooth and bubbling, about 3–5 minutes. Add a pinch of salt and a splash of vanilla, if using, then remove from heat.

Step 6:

Let the cake cool just a bit—warm is perfect—then drizzle generously with that homemade caramel sauce. Slice, serve, and prepare for the compliments!

Variations & Tips

Swap the apple for pear or peach slices when in season for a fresh twist.
If you like nuts, sprinkle chopped walnuts or pecans over the batter before baking for extra crunch.
Use honey or maple syrup instead of brown sugar in caramel for a different flavor profile.
To make it dairy-free, substitute yogurt with coconut yogurt and use coconut cream in the caramel sauce.
For a spicier kick, add a pinch of nutmeg or ginger into the batter.

How I Like to Serve It

This cake is fantastic warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. It’s just the thing for cozy weekend breakfasts or an easy dessert after a weeknight dinner. Around the holidays, it pairs beautifully with a hot cup of chai or apple cider, filling the kitchen with those nostalgic autumn vibes.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Reheat gently in the microwave for 15–20 seconds to revive that just-baked warmth before serving.

Closing: This caramel apple cake is the ultimate quick-fix dessert that feels homemade and indulgent every single time—because life’s too short for complicated baking!