My Grandmother's Soft Apple Cake
An extra-soft cake with a delicious apple flavor and a hint of cinnamon. I serve it with a salted caramel sauce for an even more indulgent treat!
Ingredients
Moist appelcake
- 225 g flour T45
- 55 g almond meal
- 2,5 cc level spoons of baking powder (2 and a half level teaspoons)
- 0,75 cc cinnamon sticks (3/4 teaspoon, level)
- Pinch of salt
- 150 g light brown sugar
- 160 g melted and warmed sweet butter
- 120 g whole milk at room temperature
- 3 eggs medium caliber
- 4 small Golden apples
Salted butter caramel sauce
- 200 g granulated sugar
- 50 g salted butter
- 240 g whole liquid cream 30% mg
Prepare in advance
Moist appelcake
- Preheat the oven to 170 ° traditional heat.
- Butter and flour a 20cm diameter round mold.
- In a bowl, mix the flour, almond powder, baking powder, brown sugar, cinnamon and salt.
- In another bowl, combine the melted butter, eggs softened with a fork, and milk. Then gradually incorporate them into the dry ingredients, mixing with a hand whisk. Do not mix more than necessary: just enough to no longer see the flour.
- Peel, core, and thinly slice (important) the apples. Add half of the apples to the batter, mixing gently with a spatula. Pour the batter into the pan.
- Decorate the top of the cake with the remaining apple slices to form a rosette.
- Bake for about 1 hour, depending on the oven (cover if necessary at the end of cooking). To test the doneness, stick a wooden skewer into the cake; if it comes out dry or with a few crumbs, it's cooked.
Salted butter caramel sauce
- Heat the liquid cream in the microwave.
- Pour the sugar into a large saucepan. Heat over medium heat, without stirring, simply by moving the pan, until the sugar becomes liquid and takes on an amber color.
- Add the diced butter, mix and continue to cook for about 1 minute.
- Then pour the warmed cream into the pan. Continue cooking for about 1 minute (the caramel makes big bubbles).
- Pour into one or more jars. The caramel will thicken as it cools.