When I saw this cake on my friend Stacey’s blog, I knew it was in my future. The cake alone – so moist and redolent of butter and apples – is worth making. But served with the salted caramel sauce, it becomes irresistible. That’s why it’s best to wait till company comes or you’ll be eating it all yourself and swiping your finger into the pot to get every last drop of the caramel sauce. (guilty as charged on that last one.)
As found on Stacey Snacks’ blog
Printable Recipe here
For the cake:
10 tablespoons of butter, melted and cooled, plus 2 tbsp for the apples
1 1/4 cups of flour
1 tsp baking powder
3/4 tsp kosher salt (not regular table salt)
1 cup sugar plus 2 tbsp sugar, divided
zest of a lemon
4 firm apples (I mixed varieties), peeled, cored and thickly sliced
Butter and flour an 8″ cake pan (I used my springform, of course).
Mix the flour, baking powder and salt in a small bowl. In a large bowl, mix the eggs, sugar and 10 tbsp. of melted butter and lemon zest.
Add in the dry ingredients and mix to form a batter.
In a heavy medium skillet, heat the 2 tbsp of butter and add in the apple slices. Sprinkle with 2 tbsp of sugar and cook for about 8-10 minutes on medium heat until the apples are juicy and caramelized. Keep stirring, so the apples don’t stick.
Layer with the rest of the apples, then the rest of the batter. It’s easiest if you have a rubber spatula to spread the batter.
I sprinkled my cake with cinnamon sugar.
Bake in a preheated 350F oven for 35-45 minutes, testing with a toothpick for doneness.
Salted Caramel (beurre salé):
1/4 cup of water
1/2 cup sugar
1/2 cup cream
3 tbsp butter
1/2 tsp kosher salt (not regular salt)
In a small, heavy saucepan, heat the water and sugar on medium boil until turning golden, 8-10 minutes.
You can scrape the brown bits on the sides of the pan down with a wet pastry brush.
Place back on the stove and stir for 2 minutes.
Add in 3 tbsp butter and salt and cook another minute or two until the butter and mixture is nice and smooth.
Transfer to a heat resistant vessel, and place in the fridge to cool. You can make the caramel sauce 5 days in advance.