Caramel Apple Cake Recipe

Pour the batter into your prepared pan and place it on the center rack of the oven. Bake for about 50 minutes to 1 hour, or until a toothpick inserted into the deepest part of the cake comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack. Allow it to cool completely before glazing; this might take a couple of hours.

Bring the mixture to a boil. Carefully pour in the milk, stirring to combine everything. Let it boil for 2 minutes, then take it off the heat.

Allow the caramel to cool until it's just warm to the touch, no longer bubbling hot but still fluid.

Whisk in the confectioners' sugar, adding it 1 tablespoon at a time, until the glaze thickens to a pourable but not watery consistency. It should be thick enough to slowly coat a spoon.

Place the cooled cake on a wire rack set over a piece of parchment paper (this catches any drips). Slowly pour the warm glaze over the top, letting it cascade down the sides and into the center hole. Let the glaze cool and set slightly before slicing and serving.