Apple Cinnamon Cake Recipe
WITH CARAMEL DRIZZLE
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Ingredients
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Cake Batter
Apples & Topping
Caramel Drizzle
Method
Cake Batter
- 1
Preheat and prepare pan
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan (or 9x9 square) and line the bottom with parchment paper. Lightly butter the parchment.
- 2
Dry ingredients
In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, and 1 teaspoon fine salt until evenly combined.
- 3
Wet ingredients
In a large bowl, whisk the 2 large eggs until lightly frothy. Add 3 tablespoons whole milk, 1 teaspoon vanilla extract, and 1 cup melted unsalted butter (slightly cooled). Whisk until smooth and combined.
- 4
Combine batter
Add the dry ingredients to the wet ingredients in two additions, folding with a rubber spatula until just combined. Do not overmix; a few small streaks are okay. The batter will be fairly thick.
Apples & Topping
- 5
Prepare apples
Peel, core, and thinly slice 3 apples. Toss the slices in a bowl with 1 tablespoon lemon juice, 2 teaspoons granulated sugar, and 1 teaspoon ground cinnamon to prevent browning and add flavor.
- 6
Assemble cake with apples
Pour the batter into the prepared pan and smooth the top. Arrange the apple slices over the batter in a single overlapping layer, covering as much of the surface as possible. Sprinkle the apples with 2 tablespoons light brown sugar and dot with 1 tablespoon butter pieces.
- 7
Bake
Bake in the preheated 350°F (175°C) oven for 40–50 minutes, or until a toothpick inserted into the center (between apples) comes out with a few moist crumbs but not wet batter. If the apple tops brown too quickly, tent loosely with aluminum foil for the last 10–15 minutes.
- 8
Caramel Drizzle
- 9
Make caramel sauce
Place 1 cup granulated sugar and 2 tablespoons water in a medium heavy-bottomed saucepan over medium heat. Swirl the pan gently (don’t stir) until the sugar dissolves and begins to caramelize to a deep amber color, about 6–9 minutes. Watch closely to avoid burning.
- 10
Finish caramel
When sugar reaches deep amber, remove from heat and carefully add 4 tablespoons unsalted butter, whisking until melted. Slowly pour in 6 tablespoons warmed heavy cream while whisking (mixture will bubble vigorously). If desired, stir in 1 teaspoon fine sea salt. Return briefly to very low heat to smooth the sauce if needed, then let cool 5–10 minutes until slightly thickened but still pourable.
- 11
Drizzle and serve
Place the cooled cake on a serving plate. Using a spoon or a small pitcher, drizzle the warm caramel evenly over the apple-topped cake. Slice and serve. Leftover caramel can be refrigerated in a jar for up to 2 weeks; gently warm before using.
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