The essence of fall all in one moist & yummy Caramel Apple Cake made with a blend of sifted unbleached flour and almond flour. The combination of the two gives it a rich hardiness and brings out the apple that is baked into the dough. The easy batter is prepared with simple ingredients you will probably have in your pantry. I made my homemade caramel apple sauce in about 5 minutes ahead of time before I began my cake. See my recipe for homemade caramel sauce.
Tips and tricks before beginning.
Always remember to use the freshest apples with a crunch for this recipe. Once the Apples are baked the flavors explode and they hold up nicely to form the rosette shape on the top of the cake. I do prefer granny smith apples for this particular recipe. Also be sure to prep the apples just before beginning your recipe. Measure out and sift and gather all your other ingredients. Save the apples for last as they do tend to brown quickly. You can squeeze fresh lemon on the apples and toss them to keep their color after you cut them, however it is still best to do the dicing and the slicing of the apples as your last prep step before you begin your recipe. Have your homemade caramel sauce ready go.
With this recipe I am partial to a ruffled baking dish it adds so much character and detail to the final outcome of the Caramel Apple Cake. I think a ruffled baking dish is an essential for presentation and visual appeal. Our eyes are the first thing to imagine the taste before we ever take the first bite.
It is very important to have all the kitchen tools you need on hand to make life easier in your kitchen. It can help make things run smoother when the right baking essentials are all at your fingertips.
Salted Caramel Apple Rosette Cake Recipe
Ingredients
- 3 eggs
- 1/3 cup brown sugar
- 1/3 cup organic cane sugar
- 1 1/2 ounce almond milk or cows milk
- 1 cup unsalted butter
- 3/4 cup sifted unbleached flour
- 1/2 cup almond flour
- 1 pack lievito per dolci or 1 tsp baking powder
- 1/2 tsp baking powder
- 5 green granny smith apples
- 2 tablespoons homemade caramel sauce
- 1/4 tsp salt
- 1/2 tsp cinnamon
Instructions
- in a medium bowl sift together the two flours, set aside
- take two apples and remove the skin and cut into small dice size cubes, Set aside.
- remove skin of other three apples and slice them thin but still sturdy. They should look like half oval circles. This will be used to form the rosette on the top.
- In a large mixing bowl mix together well the eggs and all the sugar
- Add the milk, melted butter, and flour and continue to mix
- add the cinnamon, lievito per dolci, baking powder continue to mix until well combined.
- Add the diced apples and fold into batter.
- prepare a pie style pan by coating with butter and flour to prevent sticking during baking.
- With a spatula pour the batter into the pie pan.
- Now begin to form your rosette pattern with the remaining sliced apples. Beginning at the outer edge, circle around and overlap each apple slice. See photo for my example.
- After following my recipe for homemade caramel sauce, measure out two generous tablespoons, melt for one minute on low in a small sauce pan and stir in 1/4 teaspoon fine salt. On top of your cake apple slices you will now sprinkle with sugar, and brush generously with the homemade salted caramel sauce onto the apples. Place on the middle rack, bake in a 350 degree oven for 45 minutes.
- Remove from oven and place on a cooling rack or towel. Allow to cool off in pan about 30 minutes. Can be served from pie dish or with a fork gently loosen the edges and then gently place a dish over it and flip it upside down. Then take another plate put it on top and flip it agin. The top side of the cake will be upright now in your serving dish. Ready to serve, alone or with a little more drizzle of salted caramel sauce and vanilla ice cream! How simple was that? Enjoy this wonderful fall recipe.
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