Caramel apple cake
Indulge in a deliciously moist caramel apple cake! This delightful dessert combines sweet caramel notes with juicy apples, enhanced by vanilla and a touch of olive oil for a rich, flavorful treat. Perfectly balanced with self-raising and all-purpose flours, this cake is an irresistible addition to any occasion. Easy to bake and even easier to savor!
- 09 Jun 2024
- Cook time 70 min
- Prep time 20 min
- 8 Servings
- 8 Ingredients
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!
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 72g | 22% |
| Fiber 1.76g | 5% |
| Sugar 55g | 54% |
| Fat | |
| Fat 18g | 21% |
| Saturated 2.95g | 10% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 45ug | 5% |
| Choline 90mg | 16% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.12mg | 10% |
| Vitamin B3 0.46mg | 3% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 1.84mg | 2% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 1.03ug | 1% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.80mg | 7% |
| Magnesium, Mg 15mg | 3% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 120mg | 3% |
| Selenium, Se 13ug | 24% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 0.64mg | 6% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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