Caramelized Apple Cake

apple cakeThis is a rustic kind of cake. Dense and buttery, it’s the type of cake that you serve on a Saturday afternoon when the leaves are golden yellow and red. You can eat it cold, but if you opt for warm, I strongly suggest you serve it with a scoop of cinnamon ice cream.
I can’t take all the credit for this one as it was made after being inspired by a recipe in Julie Andrieu’s book, Les Carnets de Julie. It’s a recipe handed down from a French granny, so you know it’s going to be good. Here’s my version:

Caramelized Apple Cake
Serves 4-6

  • 110g flour
  • 110g sugar
  • 60g butter, softened
  • 1 1/2 tsp baking powder
  • 40g ground almonds
  • 1 egg
  • 1 1/2 apples, peeled, cored and cut into sections
  • 100g butter
  • 100g light brown sugar

 

Preheat the oven to 200C and butter an oval 10 1/2 x 8 inch dish. Using a standing mixer, mix the flour, sugar, softened butter, baking powder, ground almonds and egg. Once the dough comes together, take it out of the bowl and spread it over the buttered dish using your fingers. Top with the apples, pressing them into the dough. Bake the cake for 20 minutes. Shortly before the end of the cooking time, put the 100g butter and the light brown sugar in a small saucepan and allow the butter to melt while whisking. Once the mixture is smooth, it is ready. Take the cake out of the oven and pour the caramel sauce over it. Bake for an additional 12-15 minutes. You can serve the cake cold, or warm with a scoop of vanilla or cinnamon ice cream.

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