Servings: 8 people
Calories: 300kcal
Cost: $10
Equipment
- 9-inch springform pan
- Mixing bowls
- Spatula
- Wire whisk
- Measuring cups and spoons
Ingredients
- 1 cup butter room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 3 cups diced and peeled apples approximately 2 large apples
- 0.5 cups chopped pecans or walnuts optional
- 1 cup brown sugar
- 2 tbsp double/heavy cream
- 4 tbsp butter
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly to ensure the cake doesn’t stick. The pan should be shiny and well-coated with butter or cooking spray.
- In a small bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. Sifting helps to aerate the ingredients and ensures there are no clumps. Set this mixture aside while you prepare the wet ingredients.
- In a large bowl, beat the butter and sugar together until the mixture is smooth and creamy. This step is crucial as it incorporates air into the batter, making the cake light and fluffy. Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract for that extra burst of flavor.
- Gradually mix the dry ingredients into the wet mixture, stirring just until everything is combined. Be careful not to overmix, as this can lead to a tough cake. Gently fold in the diced apples and nuts if you’re using them. The apples should be evenly distributed throughout the batter, creating a beautiful speckled effect.
- Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly firm to the touch.
- While the cake is baking, prepare the caramel. In a small saucepan over medium-low heat, combine the brown sugar, cream, and butter. Stir frequently until the mixture is smooth and fully combined. The caramel should be thick and pourable, with a rich, deep color.
- After the cake has baked for 30 minutes, carefully pour the caramel over the top. Return the cake to the oven and bake for an additional 10-15 minutes, or until the caramel is bubbling and the cake is cooked through the center. The caramel will seep into the cake, creating a gooey, decadent layer.
- Allow the cake to cool for at least 15 minutes before slicing and serving. This resting time allows the flavors to meld and the cake to set. Serve warm or at room temperature, and enjoy the sweet, spiced aroma that fills your kitchen.
Notes
This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!
Nutrition
Calories: 300kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
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