Moist Caramelized Apple Cake is the perfect dessert if you don't have much time on your hands.
That's how I came to make it. There is no time on my hands, few ingredients at hand, and a cake to make at the last minute. With one requirement, that you could put candles in it. No problem, I took up the challenge.
And what could be better than an apple cake? Everyone likes it, I think, right?
Come on, I'll tell you how to make it. You'll see, it's very easy, and you can even use your children to help you make it.
Very few ingredients are needed to make this dessert. However, I advise you to take them of quality. This will not spoil anything and it will be even better.
Flour: A good all-purpose wheat flour will do very well. Use organic flour if you can find it.
Eggs: Use organic eggs - don't forget that eggs don't like the fridge, keep them in their carton at room temperature.
Semi-salted butter: you will need it to cook the apples. The salt will bring out the sweetness of the apples
Soft butter: very important to bring greediness to the cakes. Take it out in advance so that it is soft enough when you need to work with it.
Apples: I strongly advise you to use organic apples, which hold up well to cooking. For example, you can use the following varieties: Jonagolds, Granny Smith, Honeycrisp, Melrose, Braeburn, and Cortland.
Sugars: I use cane sugar for the pastry and vergeoise to caramelize the apples.
How to twist the recipe?
If you feel like changing the recipe, you can for example :
- Add some spelt flour
- Use pears instead of apples
- Add chocolate chips to the dough
- Replace the apples with lemon curd
- You can use honey to caramelize the apples.
Tips for Moist caramelized apple cake
Make sure to cut your apples evenly. This allows for even cooking when caramelizing in the pan.
Weigh and trim the soft butter ahead of time so that it will be soft when you need to blanch it with the sugar.
If you don't have vergeoise, use cane sugar. You can also use vanilla sugar.
To check if your cake is cooked through, you have to stick a knife in the middle of it. If it comes out clean, your cake is done.
When the cake comes out of the oven, let it cool for about 15 minutes in the pan. This way the sugar and butter will set slightly. It will be even more beautiful when unmoulded.
I would say that there is little chance that you will have any left. If not, wrap it in cling film and leave it at room temperature.
It is quite possible to keep it like that for 3 days.Print