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Salted Caramel Apple Rosette Cake Recipe

This Cake starts with fresh granny smith apples and homemade caramel sauce tossed in a mixed blend of almond flour as well as unbleached flour in the batter. Creating a perfect blend of moistness and texture.
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Prep Time 20 minutes
Servings 8 people

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.