Caramel Apple Cake
Making the same apple cake over and over is boring, so I came up with this new version.
For those who don't want their cut apples to discolour, squirt some lemon juice . In Step 2 when making the caramel, lining the frying pan makes it far easier to clean at the end! Keep an eye on the caramel right until it changes colour. Once it's a brown tea colour, take it off the heat. Recipe by mimiko10
Caramel Apple Cake
Making the same apple cake over and over is boring, so I came up with this new version.
For those who don't want their cut apples to discolour, squirt some lemon juice . In Step 2 when making the caramel, lining the frying pan makes it far easier to clean at the end! Keep an eye on the caramel right until it changes colour. Once it's a brown tea colour, take it off the heat. Recipe by mimiko10
Cooking Instructions
- 1
Oil the sides of a cake tin (not listed) and line the bottom and sides with parchment paper.
- 2
Preheat the oven to 180°C. Peel the apples and make some slices to use on the top of the cake. Cut the rest of the apples into 1 cm cubes.
- 3
Grease a frying pan with margarine (not listed) and line it with parchment paper. Cut off the hanging paper.
- 4
Heat the pan on medium heat before adding the caramel ingredients marked with ○ and leave for a while. Foam should form and the colour should also change. The mixture should still be smooth at this point.
- 5
Tilt the pan back and forth every so often and wait. After about 4 minutes, once the color changes as seen in the photo, remove from heat.
- 6
Pour half of the caramel into the cake tin and arrange the sliced apples on top.
- 7
If the worst happens and your caramel hardens, crack it in half, and half into the batter below the apple slices.
- 8
Add the eggs and sugar to a bowl and mix well. Add the rest of the ingredients except for the apple and mix until all the ingredients are combined and the mixture is no longer floury.
- 9
Add the remaining apple and caramel to the bowl from Step 8 and mix well with a wooden spatula. (If the caramel hardens, break the caramel into smaller pieces and scatter in.)
- 10
Pour the mixture into the cake tin and bake for 30 - 35 minutes.
- 11
Leave the removable bottom of the cake tin as it is. Remove the sides of the cake tin as well as the baking paper lining them. Cool on a wire rack.
- 12
Once cooled, turn the cake out upside down onto a plate (this will mean the caramel and apple topping will face upward.)
Cooksnaps
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