Caramelised apple cake | Katherine Sabbath
Queen of Cakes, Katherine Sabbath, is back to ring in Honey with her favourite Caramelised Apple Cake which is wonderfully fragrant with fresh apple slices and drizzled with the perfect balance of sticky-sweet caramel sauce.
Ingredients
- 1 cup (220g) caster sugar
- 25g unsalted butter (for the caramel) + 175g softened unsalted butter (for the cake batter)
- Pinch salt
- 3 apples (use your favourite variety), peeled, cored & sliced 5mm-1cm thick
- 100g brown sugar
- 200g dulce de leche (store bought or any similar type of caramel spread is just fine)
- 1 tsp vanilla extract
- 2 free range eggs, at room temp
- 175g self raising flour
- 100g almond meal
To Serve: Vanilla bean yoghurt, ice cream or whipped cream
Method
- Preheat the oven to 170°C, fan-forced. Grease & line the base & sides of a 24cm cake pan.
- Place caster sugar in a pan over low heat with 2 tablespoons water, stirring until dissolved. Increase heat to medium & cook, without stirring, until a golden caramel. Add butter & salt, & stir until combined. Pour in the cake pan & set aside to cool.
- Cover the caramel with overlapping circles of apple. Using the paddle attachment, beat butter & brown sugar in your KitchenAid stand mixer until thick & pale, then add dulce de leche & vanilla. Beat in eggs, 1 at a time, beating well after each addition.
- Fold in the flour & almond meal, then transfer mixture into cake pan. Bake for approx 40 mins until a skewer comes out clean. Rest the cake in the pan for 10 mins, then carefully invert onto a plate. Drizzle over caramel from the pan & add extra pouring caramel if desired. Serve with vanilla bean yoghurt, ice cream or whipped cream, & enjoy with your favourite people!
Tools: Stand Mixers
