Caramel apple cake
Caramel Apple Cake blends tender apples with rich caramel, creating a moist and flavorful dessert. This easy-to-follow recipe results in an impressive cake that's perfect for any occasion.
Cook time 70 min
Prep time 20 min
Ingredients:
2 cups sugar1/2 cup water
2 apples
4 eggs
1 tsp vanilla extract
1/2 cup olive oil
1 cup self-raising flour
1/2 cup all-purpose white wheat flour
Caramel Apple Cake is a delightful, autumn-inspired dessert that's perfect for any occasion. The combination of tender apples and rich caramel creates a harmonious blend of flavors, while the moist cake serves as the perfect canvas for this delicious treat. Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and yields impressive results. Let's dive into making this irresistible Caramel Apple Cake!
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium saucepan over medium heat, combine 1 cup of sugar (200g) and 1/2 cup of water (120g). Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color.
- Carefully pour the caramel into the prepared cake pan, tilting the pan to ensure an even coating. Set aside to cool slightly.
- Peel, core, and dice the apples into small cubes. Evenly distribute the apple pieces over the caramel layer in the cake pan.
- In a large mixing bowl, beat the 4 eggs (200g) and the remaining 1 cup of sugar (200g) together until pale and fluffy.
- Add the 1 tsp of vanilla extract (4g) and the 1/2 cup of olive oil (120g) to the egg mixture. Mix until well combined.
- In a separate bowl, sift together the 1 cup of self-raising flour (150g) and the 1/2 cup of all-purpose flour (60g). Gradually add the flour mixture to the wet ingredients, folding gently until just combined and smooth.
- Pour the cake batter over the caramel and apple layer in the cake pan, spreading it out evenly.
- Place the pan in the preheated oven and bake for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the edges of the pan to loosen the cake.
- Invert the cake onto a serving plate. Be careful as the caramel may still be hot.
- Let the cake cool completely before slicing. Enjoy!
This Caramel Apple Cake is not only a treat for your taste buds but also a feast for your eyes. The golden-brown caramel and the aromatic, moist cake make it a show-stopping dessert for any gathering. With its combination of flavors and textures, this cake is sure to impress your family and friends. Enjoy the delightful moments of baking and sharing this cake with loved ones!
Caramel apple cake FAQ:
Bake the Caramel Apple Cake in a preheated oven at 350°F (175°C) for about 45-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
Store leftover Caramel Apple Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Yes, you can substitute olive oil with vegetable oil or canola oil in this recipe. However, keep in mind that the flavor may vary slightly.
For this recipe, varieties like Granny Smith, Honeycrisp, or Fuji are great choices as they hold their shape and provide a nice balance of sweetness and tartness.
The cake is fully baked when a toothpick inserted into the center comes out clean or with a few crumbs attached, but no wet batter. The edges should also start to pull away slightly from the pan.
Cooking Tips:
- Choose crisp and tart apples like Granny Smith or Honeycrisp for a balanced flavor.
- Make sure to caramelize the sugar and water mixture to a deep amber color for the best caramel flavor, but be careful not to burn it.
- Allow the caramel to cool slightly before using it, as it will thicken and be easier to handle.
- Beat the eggs thoroughly to incorporate air, which will help the cake rise and become fluffy.
- Sift the flours to avoid lumps in the batter.
- Gradually fold the flour into the wet ingredients to maintain the cake’s airy texture.
- Check the cake with a toothpick; it should come out clean when the cake is fully baked.
- Let the cake cool completely before serving to allow the flavors to meld together.
Nutrition Facts
8 ServingsCalories 350kcal
Protein 6g
Carbohydrates 72g
Fiber 1.76g
Sugar 55g
Fat 18g
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