Rustic Apple Cake with Caramel Apple Ale Sauce


September means apple season to me. While it is still hot here in Texas, many of you are starting to feel the chill in the air. As much as I love my Texas home, every year at this time I long to go to an apple orchard. I can almost smell the warm apples on the tree and taste the fresh pressed cider.  For now I have to settle for a big bag of apples from the local market and enjoy the bounty of the season from afar. Here is the apple cake I developed last week in honor of the season.

This easy cake is perfect by itself with a cup of coffee or a glass of milk. In fact I saw a few pieces heading out the door and in hand as a quick breakfast last week. For a quick, tantalizing dessert, add vanilla ice cream and jarred caramel sauce, or for something truly fantastic, try my caramel apple ale sauce.



Rustic Apple Cake with Caramel Apple Ale Sauce

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12


  • 5 medium Apples
  • 2 cups sugar
  • 1 tsp Cinnamon
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 eggs beaten
  • 1/4 cup butter melted
  • 1 cup sour cream


  1. Preheat oven to 350 degrees and prepare pan. I use a Bon Cook large round mold placed on a perforated baking sheet. This can also be baked in a greased 9x13 baking dish. 

    Peel, core and coarsely chop apples into a large bowl. Toss apples with sugar and cinnamon. Allow to set until sugar is beginning to melt and dissolve.

    In a separate bowl measure and mix together dry ingredients. 

    Stir eggs, butter and sour cream into the apple mixture. Fold in the dry ingredients just until entirely wet and mixed. 

    Pour into pan and bake for 1 hour(if using a 9x13 pan. start checking at 35 minutes)

    Cool completely before unmolding.

Caramel Apple Ale Sauce:

  1. Place on bottle of reds apple ale in a saucepan and simmer to reduce by half. Approx. 30 minutes.  Once reduced whisk in 2 T. butter, 1 c. brown sugar, 2 t. cornstarch. (mix cornstarch with brown sugar ahead of time to prevent lumping)

    Boil and stir for 5 minutes until a dark amber color. Remove from heat and whisk in 1t. vanilla and 1/2 cup whipping cream.   Serve on the side or drizzle over the cake.  

Recipe Notes

Bon Cook Large Round Mold can be purchased:  Here








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