Caramel Apple Tea Cake
A cozy symphony of caramel, apples, and warm spices make this a Fall favorite that's welcome any time of year.
Servings: 8
Ingredients
- 2¼ cups all purpose flour (270 grams)
- 1⅛ cups neutral oil (like sunflower)
- ½ cup applesauce or apple butter
- 1 cup sugar
- 2 eggs
- ¾ tsp salt
- ¾ tsp baking soda
- ¾ tsp vanilla
- 1½ cups apples, chopped into 1/2-inch cubes (Honeycrisp is my preference, but granny smith or any firm, slightly tart apple will work. Follow your heart....)
- 1 cup caramel chips (Get salted caramel chips if you can)
Instructions
- Preheat oven to 350℉.
- Butter and flour an 8" loaf pan. I also line mine with a piece of parchment so that it hangs over the two long sides of the pan (only the two ends of the loaf pan won't be covered by the parchment). This makes it extra easy to lift the bread out after it bakes.
- Combine the flour, salt, and baking soda in a bowl and whisk to combine.
- Combine oil, sugar, and applesauce (or apple butter, which is slightly thicker and usually a bit spicier) in the bowl of a mixer. Use the whisk attachment to beat on medium high for about 5 minutes, until light and creamy.
- Add the eggs, one at a time, then the vanilla. Continue to beat for another 3 minutes. The batter will get even lighter and creamier.
- Change to the paddle attachment and, with the mixer on low speed, add the flour mix until just combined. Be sure not to overmix.
- Use a spoon or rubber spatula to fold in the apples and caramel chips.
- Pour batter into the prepared loaf pan and bake on the center rack for about 1 hour and 20 minutes, or until a toothpick stuck in the center of the loaf comes out clean.
- Let cool on a wire rack before removing from pan and slicing.