Easy Apple Caramel Cake (Print Version)
# Ingredients:
→ Topping
01 -
3 Honeycrisp apples, unpeeled, sliced into 6 mm half rings
02 -
100 g light brown sugar
03 -
60 g unsalted butter
→ Cake
04 -
1 large egg
05 -
5 ml vanilla extract
06 -
60 g unsalted butter, melted
07 -
180 ml milk
08 -
1 g salt
09 -
1 g ground cinnamon
10 -
6 g baking powder
11 -
100 g granulated sugar
12 -
155 g all-purpose flour, measured right
# Instructions:
01 -
Let the cake reach room temp, then go around the pan edge with a knife. Flip it over onto a plate to finish up.
02 -
Spread the batter so it covers all the apples. Toss it in the oven for around 30–35 minutes. Ready when a toothpick in the middle pulls out clean.
03 -
Toss in egg, vanilla, melted butter, and milk to your dry stuff. Whisk until it just comes together. Don't mix it too much.
04 -
Grab a big bowl and stir flour, sugar, baking powder, cinnamon, and salt so they're even.
05 -
Cut up your apples into thin, half-circle slices. Set them across the pan, covering the bottom in overlapping rings.
06 -
Sprinkle all the brown sugar across the melted butter in your pan so it's spread out.
07 -
Set your oven to 175°C. Pop the butter in the round cake pan and slip it in so the butter melts.
# Notes:
01 -
Any baking apple works in this—Granny Smith gives you some bite, Pink Lady makes things sweeter on top.
02 -
Want the flour right? Weigh it or lightly scoop and level it in your cup.
03 -
If all you have is salted butter, that'll work—just tweak the salt if you want.
04 -
Go with whatever milk you like—even oat or almond for a different feel or richness.
05 -
Swap out cinnamon with apple pie spice if you want to mix up the flavor.