This Caramel Apple Streusel Cake is the perfect fall and winter dessert with an easy-to make tender cake base and a delicious streusel topping, drizzled with caramel sauce - make it with fresh fall apples for an easy dessert!
Preheat your oven to 350 degrees Fahrenheit and prepare a 9-inch by 13-inch rectangular cake pan by greasing it with butter. Set the pan aside.
Add the flour, sugar, cinnamon and nutmeg to a bowl and whisk them together with a fork.
Add the melted butter and mix everything together until a crumbly mixture forms. Set aside.
In a large bowl with a hand mixer or in the bowl of your stand mixer, cream the butter and sugar together on medium high speed until light and fluffy.
Add the eggs one at a time and beat them in on medium speed until incorporated.
Add the vanilla, the milk, and the sour cream, and mix together on low speed until everything is combined.
Add the flour, baking powder, salt, cinnamon, nutmeg and cloves, and mix on low speed until everything is incorporated and no streaks of flour remain.
Pour the batter out into the prepared pan and smooth out the top.
Add the chopped or thinly sliced apples on top of the cake batter.
Sprinkle the streusel topping over the apples, making sure it's covering the top of the cake evenly.
Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Let the cake cool completely to room temperature before drizzling the top generously with your favourite caramel sauce. Slice, serve and enjoy!
This cake is best enjoyed the day it's made, but it can be made a day ahead and loosely covered (to avoid condensation). Drizzle with caramel sauce right before serving.
This cake can be frozen, however the streusel topping loses its fresh, crispy texture after defrosting. If you do freeze this cake, defrost it uncovered at room temperature.