Apple Caramel Cake

Apple Caramel Cake

Apple Caramel Cake



  • Cooking spray
  • 3 large eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1 teaspoon ground cinnamon
  • 3 cups all-purpose flour, divided, plus more for pan
  • 3 cups diced peeled apples (from 3 medium apples)
  • 1 cup chopped pecans


  • 1 cup packed brown sugar
  • 1/2 cup (4 oz.) unsalted butter
  • 1/4 cup evaporated milk

Additional Ingredient:

  • Chopped pecans (optional)


  1. Prepare the Cake: Preheat oven to 325°F. Coat a 10-inch tube pan with cooking spray; dust with flour. Beat eggs, sugar, oil, and vanilla with a hand mixer on medium speed about 1 minute. Stir together baking soda, salt, cinnamon, and 2 1/2 cups of the flour in a separate bowl; gradually add to egg mixture, beating on low speed until blended.

  2. Stir together apples, pecans, and remaining 1/2 cup flour in a bowl; fold mixture into batter. Spoon batter into prepared tube pan. Bake in preheated oven a until wooden pick inserted in center comes out clean, about 1 hour, 15 minutes. Cool in pan 15 minutes. Remove from pan; let cool until just warm, about 30 minutes.

  3. Meanwhile, prepare the Frosting: Cook brown sugar, butter, and evaporated milk in a saucepan over medium, stirring often, until mixture comes to a boil and sugar is dissolved, about 2 minutes. Continue cooking, stirring constantly, until mixture reaches soft-ball stage (240˚F), about 3 minutes. Remove from heat; whisk until slightly thickened, abut 1 minute.

  4. Drizzle frosting over warm cake. If desired, garnish with chopped pecans.


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