Can't Fight This Peeling Anymore Recipe
apple and maple sponge cake, salted caramel sauce, blanched apples in vanilla syrup, candied walnuts
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Ingredients
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Apple & Maple Sponge Cake
Blanched Apples in Vanilla Syrup
Salted Caramel Sauce
Candied Walnuts
Finishing & Assembly
Method
Apple & Maple Sponge Cake
- 1
Prep and dry ingredients
Preheat oven to 350°F (175°C). Butter and line a 9-inch round cake pan (or 8-inch) with parchment. Whisk together flour, baking powder and salt in a medium bowl and set aside.
- 2
Cream butter, sugar and maple
In a large bowl or stand mixer fitted with the paddle, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 2–3 minutes. Add the maple syrup and beat 30 seconds to incorporate.
- 3
- 4
Combine wet and dry
With the mixer on low, add half the flour mixture, then the milk, then the remaining flour mixture, mixing just until combined. Do not overmix.
- 5
Fold in apples and bake
Gently fold in the 1.5 peeled, cored and thinly sliced apple pieces so they are evenly distributed. Spoon batter into the prepared pan, smooth the top. Bake 28–34 minutes, or until a toothpick inserted into center comes out clean and the top is golden. Allow cake to cool in pan 10 minutes, then invert to a rack to cool completely.
Blanched Apples in Vanilla Syrup
- 6
Make syrup and blanch
Combine 1 cup water, 1/2 cup sugar, split vanilla bean (scraped seeds plus pod) or 1 tsp vanilla extract, and 1 tbsp lemon juice in a medium saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Add the 3 apples (peeled, cored, cut into 1/2-inch wedges). Poach gently for 6–8 minutes, until apples are tender but hold shape.
- 7
Salted Caramel Sauce
- 8
- 9
Finish sauce
Remove pan from heat and carefully whisk in 1/2 cup heavy cream (mixture will bubble vigorously). Stir in 3 tbsp butter until smooth, then stir in 1/2 tsp fine sea salt. If any sugar crystals form on the sides, return to low heat and whisk until smooth. Let cool to warm (it will thicken as it cools).
Candied Walnuts
- 10
Candy the nuts
In a small nonstick skillet, combine 2 tbsp sugar and 1 tsp water over medium heat. Stir until sugar dissolves. Add 3/4 cup walnut halves and toss to coat. Continue cooking, stirring frequently, until the sugar crystallizes and then re-melts into a glossy coating, about 4–6 minutes. Sprinkle 1/8 tsp salt, toss, and transfer walnuts to a lined plate to cool and harden. Break any clusters if desired.
Finishing & Assembly
- 11
Assemble
Place cooled maple sponge cake on a serving plate. Spoon several blanched apple wedges decoratively across the top. Drizzle warm (not boiling) salted caramel sauce over the apples and cake. Scatter candied walnuts over the top.
- 12
Serve
Optional: dust lightly with powdered sugar. Serve immediately, with any reserved vanilla syrup on the side for extra moisture. Leftovers: store components separately (cake, apples in syrup, caramel, walnuts) in airtight containers in the refrigerator for up to 3 days; warm caramel before serving.