The good news is that it keeps well in the fridge, and you can just warm slices up slightly in the microwave with a scoop of ice cream - YUM.The traditional French Apple Cake is a simple one-layer cake with an exceptionally high proportion of fruit to cake. I wouldn't recommend freezing this cake since the apples have high moisture and the cake may be too soft once thawed. If you prefer green apples, then Golden Delicious would be nice. I find a firm red apple works great, such as Honey Crisp or Fugi. What type of apples can I use in caramel apple cake? If you were to use all oil, then the batter will be very runny. RECIPE FAQ Can I make this caramel apple cake with oil?īutter is important for this recipe to thicken the batter and suspend the apple pieces. Using some caramel while the cake is warm means that the cake will absorb some of it and it will make the cake moist and rich with flavour! Drizzle some caramel while the cake is warm.Butter also helps to thicken the batter so they help hold up the apples too. I like to use butter when making recipes that call for spice since it adds rich backnotes that carry the spice well so it is more rounded rather than sharp and astringent. Once the flour is mostly combined (with a few light streaks), then the batter is ready for baking. Then, once cooled, drizzle more caramel sauce on top just before serving.ĮXPERT BAKING TIPS FOR CARAMEL APPLE CAKE While still warm, drizzle about ¼ cup of caramel sauce over top. Bake for 30-35 minutes until a skewer comes out clean. Add half of the flour mixture and mix on low then alternate adding milk and the remaining dry ingredients while mixing on low or folding gently until just combined. Combine soft butter, sugar, oil, vanilla extract in a large bowl and beat with an electric hand mixer until pale and fluffy. Sift flour, baking powder, and salt into a medium bowl and whisk to blend evenly. Most of it will get folded into the batter, and some will go on top just before baking. Combine apples, sugar and cinnamon in a medium bowl until blended. You can make it in advance and keep it stored in the refrigerator for up to 3 weeks. Salted Caramel Sauce - I use my recipe for Salted Caramel Sauce that you can find here.Cinnamon - apple and cinnamon is a no-brainer combination!.All purpose flour - regular unbleached all-purpose flour works great for this simple cake.Milk - I recommend using whole milk or 2% milk for this recipe and it helps if it is at room temperature. I like this Madagascar Bourbon Vanilla extract. Pure vanilla extract - vanilla will add rich backnotes.Egg - one large egg will add enough structure to bind the cake without making the crumb too firm.Brown sugar - brown sugar adds caramel-like flavour due to the molasses content and it really complements the apple and cinnamon.Sunflower oil - this recipe uses a blend of butter and oil so that you get the flavour of butter and the soft texture from liquid oil.I like to use butter in this recipe for a rich taste to complement the apples. If you use salted butter, then reduce the added salt by half. For this recipe you can use unsalted or salted butter. Unsalted butter - butter adds richness and tenderness.well, pretty much everything! Here is my recipe for Easy Homemade Salted Caramel Sauce. Salted caramel drizzle - caramel is a staple in my fridge during the Fall! I always have a batch prepared to drizzle on.Cinnamon spice cake - the fragrant cinnamon is cozy and warming.Soft and tender texture - you will love how soft this cake is with a tender and delicate crumb thanks to a combination of butter and oil.Moist apple cake - this recipe makes a moist cake that stays moist without drying out thanks to the apples baked right in!.It has the most lovely soft crumb with tender cinnamon apples throughout. That's what they say, right? I'll take my apple baked into a soft and tender buttery brown sugar cake batter with a caramel drizzle please! This Caramel Apple Cake is a great way to celebrate Fall and it is incredibly easy to make.
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