We hosted dessert night for our fellow Mormon business school students and their families. It was inspired by dessert nights we used to have with some of the Mormons families at Company X, and it was awesome. Something like 10 couples and 12 kids all in our apartment living room at one time. Toys were broken, way too much dessert was eaten, and the only rule was to bring something sweet (or savory) when you showed up.

I decided to make this caramel apple cake, as seen on Pinterest of course, but made a few changes that I think are worth following. The apple spiral pattern on top? I’m pretty sure that was lying dormant in my brain somewhere based on this very old post by Orangette. She arranges food so beautifully. I think the holes in top look a little bit funny, but don’t skip out on them. They really help the caramel soak in, and none of my guests knew this was a whole wheat flour dessert.

Whole Wheat Caramel Apple Cake

Adapted from Lick the Bowl Good

Apple Cake:
1 1/2 100% whole wheat flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs
1/2 cup canola oil (or other neutral oil, like Grapeseed)
1 teaspoon vanilla
1 1/2 cups finely chopped apples

Caramel Glaze:
1 cup packed light brown sugar
8 Tablespoons butter
1 teaspoon vanilla
2 Tablespoons heavy cream

Heat the oven to 350 degrees. Use a stick of butter to prepare and grease your pan.
Mix together the dry ingredients. Flour, sugar, baking soda, salt, and cinnamon. Set aside.
In a large bowl use a mixer to beat the eggs until light and fluffy. Add the oil and vanilla and beat on high until mixed well. Stir the dry ingredients into the wet ingredients until just mixed. Add in the apple chunks and mix until apple chunks are combined well.
Pour batter into pan and bake for 35-40 minutes, or until toothpick inserted in the middle comes out clean. It will be difficult to tell when it’s done, because it is so dark. Make sure you don’t overcook it!
Poke holes in the top of your cake with a wooden spoon to allow caramel to soak all the way through (very essential with the 100% whole wheat flour). While the cake cools, prepare your caramel glaze.

Melt the butter in a sauce pan on medium heat, add in the brown sugar and vanilla. Cook until combined, and then spoon in the heavy cream. Simmer for 2-3 minutes at a gentle boil.

Pour the glaze on top of the cake. Let cool for about 30 minutes, but serve warm. Would be delicious with a spoon of ice cream on the side. (I will do that next time.)

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