Sticky Caramel Apple Cake
The Cake that Almost Wasn’t….
As you watch this video, and I do hope you watch this video, you’ll see a skeptical face. You’ll hear me refer to “the source” and how I am skeptical, always, of this source. I’ve learned that with these recipes, I need to be on guard. Constantly. With measurements, cooking times, even ingredients.
So I dive into this concept, and I am glad I did. The entire time I was filming this I had this feeling that something wasn’t right. That it wasn’t going to turn out, and I would have to scrap the entire thing. But that isn’t what happened. It turned out. It was delicious.
What did happen, however, was two days later I went to pop some popcorn in the microwave and I found a bowl with a re-solidified stick of butter that I had completely forgotten to use in the recipe. I can only imagine how much better it would’ve tasted, or, to my skepticism, terrible it would have been, had I used the melted butter.
In any case…
Recipe
Cake
2 Apples
1/3 cup Walnuts
2 Eggs
½ cup Brown Sugar
½ stick butter, melted
1 cup AP Flour
1 tsp baking powder
1/3 tsp baking soda
1 tsp Vanilla extract
1 tsp cinnamon powder
Brown sugar to sprinkle
Easy Caramel Sauce (optional):
½ cup sugar
2 TBS butter
1/3 cup Heavy cream
Bake in a preheated oven at 170c (338f) for 40-45 minutes
Cream brown sugar and eggs (about 3 minutes). Add melted butter and mix 1 minute. Sift in Flour, baking powder, baking soda, and cinnamon and stir to combine gently. Peel and grate apples and add apples and walnuts to the batter, folding gently to combine.
Pour into a greased (and lined) loaf pan and top with some brown sugar.
Bake.
Poke holes in cake and add caramel sauce.
Caramel Sauce:
In no stick pan heat sugar over medium heat until browned. Add butter to melt, stirring constantly. Add heavy cream, stirring constantly. Cook about one minute.
NOTES:
Don’t forget to add the melted butter into the cake batter… because.
This needs a good 40 minutes plus to bake. Possibly 50 minutes. Just keep your eye on it.
My walnuts sank. If you toss nuts in just a tiny bit of flour they will better suspend.
For the caramel sauce. Frankly, who makes caramel sauce with white sugar? (Yes, I know, I know.) I think next time I’ll use the same amounts of brown sugar vs. white sugar, and I think there will be a better result. Even if the result is “meh” from a consistency perspective, the deeper, darker molasses tones that the brown sugar will give, or mimic, would not be something to be pissed off about.
I would do this again. You never know if you don’t try.
TOOLS:
Some things you may need:
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Sticky Caramel Apple Cake
