The Sassy Pair

It’s officially fall! And even though I live in Phoenix, where that season is nonexistent and the weather is still 100 degrees, my NY roots have me itching for apple picking, apple cider, and basically anything involving apples. This recipe is perfect for the season no matter where you live, and is super simple. It allows the crisp apple flavor to take center stage with just a drizzle of sweet caramel on top.

Homemade Caramel Sauce

I’m sure many people have never tried making their own caramel sauce. It’s tempting to opt instead for the (gross) kind bought in a jar. However, this is one of those things that really just does not taste the same at all when made fresh vs. store bought. And it’s not hard to do yourself! Just be sure you’re keeping the stove at medium heat so it doesn’t burn, stir consistently, and let the color tell you when it’s done. You’re looking for a deep amber color, darker than when you started. Click here for more tips and tricks.

Looking for more apple recipes? Try our Apple Crêpes or these mini Apple Pie Bites.


  • Cake
  • 1/4 c unsalted butter (softened)
  • 1/3 c brown sugar
  • 1/4 cup sour cream (room temperature)
  • 1 egg (room temperature)
  • 1 tsp vanilla extract
  • 3/4 c flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/8 cup milk
  • 1 cup peeled, chopped apple

  • Caramel Topping
  • 2 T butter
  • 1/4 c granulated sugar
  • pinch salt
  • 1/4 cup heavy cream


  • Preheat oven to 425°F and grease your pan or ramekins.
  • With an electric mixer, beat the butter and brown sugar on high speed until smooth and creamy, about 2 minutes. Add egg, sour cream, and vanilla extract, beating well after each addition.
  • Stir together the flour, baking soda, baking powder, cinnamon, and salt in a small bowl. Add the dry ingredients to the wet ingredients slowly, mixing only until blended after each addition.
  • Add the milk and stir until combined, then fold in apple chunks.
  • Spoon batter into each cup
  • Bake at 425°F for 5 minutes and then lower oven to 350°F continue to bake until golden brown and a toothpick inserted in the center comes out mostly clean. (about 15 more minutes)
  • While cake is baking, melt the butter In a medium saucepan over medium heat.
  • Add the brown sugar to the butter and stir for 1 minute.
  • Add salt and cream; bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.
  • Cool for about 15 to 20 minutes and then drizzle over finished cake(s).


This recipe makes a small batch: two 1 cup ramekins, one small loaf pan, 5-6 muffins. To make a larger batch for a full sized pan, simply double the recipe (baking time will increase).

Will keep for 1-2 days covered, but best served warm on day of.

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