Caramelized Apple Cake

Name: Caramelized Apple Cake
Yield: 8 servings
Cuisine: American
Ingredients: 1 Apple; 40 grams Granulated sugar; 150 grams Plain white flour; 1 tsp Baking powder; 150 grams Unsalted butter; 120 grams Granulated sugar; 3 Eggs; 1 dash Vanilla oil (extract)

cookpad.japan @cookpad_jp

I made this because I got a lot of apples.

When making the batter, be sure to add the sugar and the egg in parts, not all at once. Also, if the egg is still cold, Step 9 will become difficult, so be sure to bring it to room temperature.
The ratio of sugar to apples for the caramelized apples is 10 g of sugar per 50 g of apples. Recipe by Yumitarosan

I made this because I got a lot of apples.

cookpad.japan @cookpad_jp

I made this because I got a lot of apples.

Saved

Ingredients

8 servings

Caramelized Apples
1Apple
40 gramsGranulated sugar
For the batter:
150 gramsPlain white flour
1 tspBaking powder
150 gramsUnsalted butter
120 gramsGranulated sugar
3Eggs
1 dashVanilla oil (extract)

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Steps

1

Bring the egg and butter to room temperature. Sift together the flour and baking powder. Set aside.
2

Leaving the peels intact, cut the apples into fourths, remove the seeds, and cut each fourth into 6 thin slices (24 slices in total).
3

Put the sugar in a frying pan and cook while stirring on a medium-low until it becomes a rich brown.
4

Add the apples, shake the pan and flip the apples to coat them completely. When the apples turn brown on both sides, turn off the heat and let cool.
5

Using a spatula or chopsticks to mix the caramel is a little difficult, so I just shake and flip.
6

Line your pan with parchment paper.
7

Preheat the oven to 180°C and set the timer to 40 minutes.
8

Whip the butter with a whisk until it turns white. Add the sugar in 4-5 portions and knead into the butter until fluffy.
9

Beat the egg well, then mix it into the sugar and butter in 5~6 parts. Don't add it all in.
10

Add the sifted dry ingredients all at once and mix well until fluffy and no longer powdery.
11

Add a couple drops of vanilla and knead well.
12

Arrange the caramelized apples into the pan from Step 6 into a single layer. Don't add any remaining juice or caramel.
13

Pour the batter into the pan and smooth the top. Drop from a few centimeters up 2~3 times to remove any air bubbles from the batter.
14

Bake for about 35 minutes. If the surface is nicely browned and a toothpick or skewer inserted in the center comes out clean, it's ready.
15

When it has cooled, flip the cake out of the pan and onto a plate. Wrap with plastic and let cool.
16

It's good while still warm, but it tastes even better if you let it sit in the refrigerator overnight.