Imperial Sugar
Dixie Crystals

Gooey Apple Caramel Cake


  • 5 tablespoons unsalted butter
  • 1/2 cup Dixie Crystals Light Brown Sugar
  • 4 tablespoons honey
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 large Granny Smith apples
  • 3/4 cup pecan or walnut pieces
  • 11/3 cup all-purpose flour*
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, very soft
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 325°F.
  2. Butter a 9-inch square baking pan and set aside.
  3. In a saucepan, melt butter, sugar and honey until nearly boiling. Remove from heat and add cinnamon and salt. Pour into buttered pan covering entire bottom surface.
  4. Peel and cut apples in quarters. Remove core and cut each wedge in 2 equal slices.
  5. Place onto caramel layer. Sprinkle with pecan pieces and set aside.
  6. Sift together flour, baking powder, ginger, cinnamon and salt and set aside.
  7. Mix butter until light and fluffy. Add sugar and cream, mix well.
  8. Add one egg at a time waiting for each to be fully incorporated. Add vanilla.
  9. Add flour and mix until just combined; do not overmix.
  10. Scrape cake batter onto apples and place in oven for 50 minutes or until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean.
  11. After removing from oven wait 5 minutes and then place a serving tray on top of pan and carefully flip upside down.