Go Back

Dublin's Finest Apple Caramel Cake - Recipe Remake


  • For the caramel:
  • ½ cup firmly packed brown sugar
  • ¼ cup butter or margarine
  • 8 ounce carton heavy whipped cream divided
  • cup chopped pecans
  • For the cake:
  • c brown sugar not packed
  • c white sugar
  • ¼ cup canola oil
  • 2 eggs
  • 3 TBS whiskey
  • 1 ½ c all-purpose flour
  • 1 ¾ teaspoon baking powder
  • ½ c milk
  • 1 apple peeled and chopped
  • For the topping:
  • Remaining heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons Irish Whiskey optional
  • For the garnish:
  • Carmel sauce


  • Heat oven to 350° F.
  • In small sauce pan over low heat, combine brown sugar, butter and 2 tablespoons whipping cream. Cook and stir just until butter is melted. Remove from heat. Stir in pecans. Pour mixture into bottom of buttered 9-inch round cake pan. Set aside.
  • In large bowl, combine sugars, oil and eggs and whiskey. Beat by hand until combined. Add the milk and mix well. Add the dry ingredients and the diced apples. Stir 50-60 strokes by hand until moistened.
  • Carefully spoon batter over caramel mixture, making sure caramel is completely covered. Bake for 40-50 minutes or until toothpick inserted in center comes out clean.
  • Cool 1 minute, then invert onto serving plate. Cool completely.
  • Just before serving, in small bowl, beat remaining whipping cream until soft peaks form. Add powdered sugar and whiskey. Beat until stiff peaks form. Serve cake with a dollop of whipped cream.

Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

Tried this recipe?Let us know how it was!