Best 10 Caramel Apple Topping Recipes

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If you're craving a sweet, crunchy, and flavorful topping for your breakfast or dessert dishes, a caramel apple topping is the perfect choice. With its gooey caramel, crisp apples, and just the right amount of spices, this topping will elevate any dish it's paired with. Whether you're looking for a topping for pancakes, waffles, oatmeal, or ice cream, this caramel apple topping is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMEL APPLE CAKE WITH CARAMEL TOPPING ( PAULA DEEN)



Caramel Apple Cake With Caramel Topping ( Paula Deen) image

This rich cake was served at 'The Lady and Sons' restaurant's in Savannah, GA. It is a poke cake with a caramel sauce. It tastes like a caramel apple in a pan! My cake bakes for 50 minutes.

Provided by Connie K

Categories     Dessert

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 10

2 1/2 cups sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts
2 1/2 cups diced apples (canned or fresh)
3/4 cup butter
2 cups brown sugar
1/4 cup milk

Steps:

  • Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.
  • Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.
  • When cake is done, punch holes in it with a knife and pour topping over.
  • Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake.

APPLE CAKE WITH CARAMEL TOPPING



Apple Cake with Caramel Topping image

Provided by Wendy Popp

Categories     Cake     Fruit     Dessert     Bake     Apple     Pecan     Winter     Cinnamon     Bon Appétit     Virginia     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

Nonstick vegetable oil spray
3 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 pound Golden Delicious apples, peeled, cored, cut into 1/3-inch cubes
2 cups (packed) golden brown sugar
1 1/2 cups vegetable oil
1 cup sugar
3 large eggs
4 teaspoons vanilla extract
3/4 cup pecans, coarsely chopped (about 3 1/2 ounces)
1/2 cup (1 stick) unsalted butter
1/4 cup whole milk

Steps:

  • Preheat oven to 350°F. Spray 12-cup Bundt pan with nonstick spray. Sift flour, cinnamon, baking soda, and salt into medium bowl. Transfer 3 tablespoons flour mixture to Bundt pan and tilt to coat. Set pan aside. Place apples and 2 tablespoons flour mixture in another medium bowl; toss to coat apples. Combine 1 cup brown sugar, vegetable oil, 1 cup sugar, eggs, and 3 teaspoons vanilla in large bowl. Using electric mixer, beat until mixture is thick, about 4 minutes. Gradually beat in remaining flour mixture. Fold apple mixture and pecans into batter; transfer to prepared Bundt pan.
  • Bake cake until tester inserted near center comes out clean, about 1 hour. Transfer cake in pan to rack. Let stand while making caramel.
  • Melt butter in heavy small skillet over medium heat. Whisk in remaining 1 cup brown sugar, then milk. Continue to whisk until topping is smooth and blended and comes to boil, about 5 minutes. Whisk in remaining 1 teaspoon vanilla. Spoon 1/4 cup hot caramel topping over warm cake in pan. Let stand until topping is absorbed into cake, about 15 minutes. Turn cake out onto platter. Pour remaining warm topping over cake. Let stand until cool, at least 1 hour. (Can be made 1 day ahead. Cover with cake dome. Let stand at room temperature.)

APPLE CAKE WITH CARAMEL TOPPING



Apple Cake with Caramel Topping image

Meet the Cook: A wonderful harvest of apples that we picked up at a local orchard one year inspired me to adjust a recipe I'd seen and come up with this moist cake. After we were married, I learned through trial and error (at times, lots of those!) to cook for my husband. Today, he and I have two grown children. -Paulette Reyenga, Brantford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-15 servings.

Number Of Ingredients 17

1/2 cup chopped walnuts
1/3 cup packed brown sugar
1 cup sweetened shredded coconut
2-1/2 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 eggs
1/2 cup evaporated milk
1/2 cup water
2 cups finely shredded peeled apples
CARAMEL TOPPING:
1/3 cup packed brown sugar
1/4 cup evaporated milk
2 tablespoons butter

Steps:

  • In a small bowl, combine the walnuts, brown sugar and coconut; set aside. In another bowl, combine the next six ingredients. , In a small bowl, whisk the eggs, milk, water and apples. Stir into dry ingredients just until moistened., Pour into a greased 13x9-in. baking dish. Sprinkle with nut mixture. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a heavy saucepan, combine the topping ingredients; cook over medium heat until sugar is dissolved and the mixture has thickened slightly, about 8 minutes, stirring constantly. , Poke holes with a fork in top of the hot cake; immediately spoon topping over cake. Cool completely on a wire rack.

Nutrition Facts : Calories 298 calories, Fat 8g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 353mg sodium, Carbohydrate 53g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.

CHEESECAKE WITH CARAMEL APPLE TOPPING



Cheesecake with Caramel Apple Topping image

Years ago, I decided to dress up my basic cheesecake by adding a topping of caramel apple slices. The rich, sweet-tart dessert is especially popular during fall and winter. -Joan Huggins, Waynesboro, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings (2 cups topping).

Number Of Ingredients 16

1 cup graham cracker crumbs
1/3 cup finely chopped pecans
1/4 cup butter, melted
1 tablespoon brown sugar
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large eggs, beaten
TOPPING:
1/4 cup butter, cubed
4 medium tart apples, peeled and sliced
2 tablespoons lemon juice
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine the cracker crumbs, pecans, butter and brown sugar. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in extracts. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., For topping, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir for 5-7 minutes or until apples are tender. Add brown sugar and cinnamon; cook 2-3 minutes longer or until brown sugar is dissolved. Cool slightly. Serve with cheesecake.

Nutrition Facts :

CREOLE CREAM CHEESECAKE WITH CARAMEL-APPLE TOPPING



Creole Cream Cheesecake With Caramel-Apple Topping image

I have to confess that I spent the first half of my life not loving cheesecake. I just didn't understand it. Then, lo and behold, at the farmers' market in New Orleans, I was introduced to cheesecake made with Creole Cream Cheese.

Provided by Kelly Fields

Categories     Dessert     Cheesecake     New Orleans     Fall     Cream Cheese     Egg     Apple     Vanilla     Peanut Free     Tree Nut Free

Yield Makes 1 (10-inch) cheesecake

Number Of Ingredients 26

Crust:
2 cups graham cracker crumbs (about 16 whole crackers)
3 tablespoons granulated sugar
3 tablespoons firmly packed light brown sugar
1⁄4 teaspoon kosher salt
1⁄2 cup unsalted butter, melted
Filling:
2 pounds cream cheese, at room temperature
1 cup granulated sugar
1⅓ cups Creole Cream Cheese
1 teaspoon vanilla bean paste
2 eggs, at room temperature
Ingredient Info: You can substitute 1 cup sour cream mixed with 1⁄4 cup buttermilk for the 1⅓ cups Creole Cream Cheese.
Topping:
3¾ tablespoons unsalted butter
3⁄4 cup granulated sugar
1⁄4 cup firmly packed light brown sugar
1½ tablespoons honey
4 cups peeled, cored, and evenly chopped Granny Smith apples (about 7)
1½ teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
3⁄4 teaspoon kosher salt
3⁄4 teaspoon ground cinnamon
1⁄3 teaspoon ground cardamom
1⁄3 teaspoon ground ginger
1 teaspoon vanilla extract

Steps:

  • Make the crust:
  • Make the crust. Preheat the oven to 375°F. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, brown sugar, salt, and butter to combine. Pat the mixture into a 10-inch springform pan, pressing the crumbs firmly in an even layer on the bottom and making sure they come at least halfway up the side of the pan. Bake for 7 to 10 minutes, until the crust is fragrant, dry, and toasty. Let cool, then wrap the entire outside of the pan tightly in two layers of foil, all the way to the top.
  • Make the filling:
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, cream the plain cream cheese and sugar on medium-high speed for about 4 minutes, until incredibly smooth and light. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula. Add the Creole Cream Cheese and vanilla paste and beat on medium-high speed for about 2 minutes, scraping down the bowl once more. Decrease the speed to medium and beat in the eggs, one at a time, incorporating each one before adding the next. Mix just until the batter is smooth and uniform. Continuing to mix past that point, even though the batter won't look different, only incorporates extra air, which will cause the cheesecake to bubble excessively and the surface to crack as that air tries to escape during the baking process.
  • Decrease the oven temperature to 350°F. Pour the batter into the prepared crust and tap the pan gently on the counter a few times to remove any large air bubbles. Place the springform pan in a large baking or roasting pan (just big enough for the springform pan to fit in) and set the pan on the middle rack in the oven. Fill the pan with enough hot water to reach the rim of the springform pan. Bake for about 1 hour, or until the sides of the custard are set and the middle is still just slightly wobbly. Generally, if the entirety of the custard is fully set, your cheesecake is overbaked. Don't panic-it'll still be delicious, and you'll do better next time!
  • Let the cheesecake cool in the water until it is about room temperature. (You don't want to have to try to grab the pan out of hot water if you can help it.) However, if you're worried that your cheesecake might be slightly overbaked, you'll want to pull it out rather quickly, and let it cool at room temperature. Refrigerate for at least 3 hours before slicing. The cake can be refrigerated, covered, for up to 4 days.
  • Make the topping:
  • In a large heavy-bottomed sauté pan, heat the butter until melted. Stir in the granulated sugar, brown sugar, and honey and let cook until bubbling. Add the apples and toss to coat. Stir in the lemon zest, lemon juice, salt, cinnamon, cardamom, and ginger; stir to combine. Cook for about 4 minutes, or until the apples just start to soften. Remove from the heat, stir in the vanilla, and transfer to a bowl to cool completely before use. The filling can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator.

APPLE-TOPPED CHEESECAKE WITH CARAMEL TOPPING



Apple-Topped Cheesecake with Caramel Topping image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Judy Taylor from Gahanna, OH

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h15m

Yield 10

Number Of Ingredients 14

1 cup Gold Medal™ all-purpose flour
1/2 cup finely chopped pecans
1/3 cup sugar
1/2 teaspoon vanilla
1/2 cup cold butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
2 large tart apples, peeled, cut into 1/4-inch slices
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
3/4 cup caramel topping

Steps:

  • Heat oven to 350°F. Grease bottom and side of 9-inch springform pan with shortening or cooking spray.
  • In medium bowl, mix flour, pecans, 1/3 cup sugar and 1/2 teaspoon vanilla. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until blended. Press dough on bottom and 1/2 inch up side of pan. Bake 12 minutes or until set. Cool 15 minutes.
  • In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth; spread filling over cooled crust. In another bowl, toss apples with 1/4 cup sugar, the cinnamon and 1/2 teaspoon vanilla. Arrange apples in circular design over filling. Brush apples with 2 tablespoons of the caramel topping.
  • Bake 15 minutes. Reduce oven temperature to 325°F. Bake 1 hour longer. Cool completely in pan on cooling rack, about 1 hour. Refrigerate at least 4 hours.
  • Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Drizzle each piece of cheesecake with 1 tablespoon remaining caramel topping. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : Calories 520, Carbohydrate 56 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 40 g, TransFat 1 g

CARAMEL APPLE CHEESECAKE BARS WITH STREUSEL TOPPING RECIPE



Caramel Apple Cheesecake Bars With Streusel Topping Recipe image

Paula's Home Cooking, Episode: Winter Warmers. These were enjoyed by all! Many different layers of taste.

Provided by Manami

Categories     Cheesecake

Time 1h

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup unsalted butter, softened at room temperature
16 ounces cream cheese, softened (2-8 oz packages)
2 large eggs
1 teaspoon vanilla extract
3 granny smith apples, peeled, cored and finely chopped
1/2 cup sugar, divided
2 tablespoons sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 cup caramel topping
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup unsalted butter, softened

Steps:

  • Preheat oven to 350ºF.
  • In a medium bowl, combine flour and brown sugar.
  • Cut in butter with a pastry blender or two forks until mixture is crumbly.
  • Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil.
  • Bake 15 minutes or until lightly browned.
  • In a large bowl, beat cream cheese with 1/2 cup sugar with an electric mixer at medium speed until smooth.
  • Then add eggs, one at a time, and vanilla.
  • Stir to combine.
  • Pour over warm crust.
  • In a small bowl, stir together the chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg.
  • Spoon evenly over cream cheese mixture.
  • Sprinkle evenly with Streusel topping.
  • Bake 30 minutes, or until filling is set.
  • Drizzle with caramel topping.
  • MAKE STRUSEL TOPPING:.
  • In a small bowl, combine all ingredients.

GINGER CAKE WITH CARAMEL-APPLE TOPPING



Ginger Cake with Caramel-Apple Topping image

Whole wheat flour makes a better-for-you addition to this updated ginger cake. The creamy yogurt topping is like the icing on the cake, it's the best part!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 15

Number Of Ingredients 14

2 cups Yoplait® 99% Fat Free creamy harvest peach or creamy vanilla yogurt (from 2-lb container)
1/2 cup caramel fat-free topping
1 1/4 cups Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup molasses
1/3 cup canola oil
1 egg
1 medium tart apple, chopped
Lemon juice

Steps:

  • Heat oven to 350°F. Grease and flour 9-inch square pan. In medium bowl, mix 3/4 cup of the yogurt and the caramel topping; cover and refrigerate until serving time.
  • In large bowl, beat remaining 1 1/4 cups yogurt and all remaining ingredients except apple and lemon juice with electric mixer on low speed 45 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally, until well blended. Stir in half of the chopped apple. Pour batter into pan. Sprinkle lemon juice over remaining apple; cover and refrigerate until serving time.
  • Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool slightly. Serve with topping mixture and remaining chopped apple.

Nutrition Facts : Calories 230, Carbohydrate 40 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 20 g, TransFat 0 g

CARAMEL APPLE TOPPING



Caramel Apple Topping image

A special pancake-topping treat for kids of all ages! (And you don't have to tell a soul how simple it is to make!)

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 8

Number Of Ingredients 3

2 tablespoons butter or margarine
3 medium eating apples, peeled and sliced (3 1/2 cups)
1/4 cup caramel topping

Steps:

  • Melt butter in 10-inch skillet over medium heat. Stir in apples.
  • Cook about 3 minutes, stirring frequently, until tender. Pour caramel topping over apples. Heat, stirring frequently, until warm.

Nutrition Facts : Calories 65, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1/4 Cup, Sodium 70 mg

CARAMEL APPLE PIE WITH STREUSEL TOPPING



Caramel Apple Pie with Streusel Topping image

I developed this recipe through the years to get it exactly where we want it. I've entered several pie contests with it and placed first each time-one bite and you'll know why this pie's a winner! -Laurel Dalzell, Manteca, California

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

1-1/4 cups all-purpose flour
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water
FILLING:
9 medium Golden Delicious or Braeburn apples (about 3 pounds), peeled and cut into 3/4-inch chunks
1/2 cup butter, cubed
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
TOPPING:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup finely chopped walnuts

Steps:

  • In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk and wrap in plastic. Refrigerate 1 hour or overnight., Meanwhile, preheat oven to 450°. In a Dutch oven, combine filling ingredients. Cook over medium heat 10-15 minutes or until apples are almost tender, stirring occasionally; remove from heat., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., For topping, in a small bowl, combine flour, brown sugar and salt; cut in butter until crumbly. Stir in walnuts. , Spoon filling into crust; sprinkle with topping. Bake pie 35-45 minutes or until golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 446 calories, Fat 27g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 336mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.

Tips for Making the Best Caramel Apple Topping:

  • Use the Right Apples: Choose firm, tart apples like Granny Smith or Honeycrisp that hold their shape well when cooked.
  • Slice Apples Thinly: Thinly sliced apples will cook more evenly and absorb the caramel sauce better.
  • Cook Apples in Butter: Sautéing the apples in butter adds a rich flavor and helps them caramelize.
  • Add Spices: Enhance the flavor of the apples with a sprinkle of cinnamon, nutmeg, and ginger.
  • Make Sure the Caramel Sauce is Thick: The caramel sauce should be thick enough to coat the apples and not too runny.
  • Don't Overcook the Apples: Cook the apples just until they are tender-crisp, about 5-7 minutes.
  • Serve Warm: Caramel apple topping is best served warm, either on its own or over ice cream, yogurt, or pancakes.

Conclusion:

Caramel apple topping is a versatile and delicious treat that can be enjoyed in many different ways. Whether you are looking for a topping for your favorite dessert or a quick and easy snack, this recipe is sure to satisfy your cravings. With its simple ingredients and easy-to-follow instructions, this caramel apple topping is a great choice for home cooks of all levels. So next time you have a craving for something sweet and satisfying, give this recipe a try. You won't be disappointed!

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