Caramelized Apple Cake.
Simple, fragrant, super delicious.
The Caramelized Apple Cake is a very soft and creamy dessert thanks to the presence of many apples and even more delicious because it is enriched with caramel, it has a delicious vanilla and citrus aroma, a mix that makes it one of the most delicious apple cakes ever prepared, a new dessert that wins everyone over at the first taste.
Try it, you’ll see it’s delicious and perfect for the whole family and for any occasion 🙂
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 large eggs (at room temperature)
- 1 3/4 cups all-purpose flour
- 1/2 cup potato starch
- 1/2 cup corn oil
- 1/2 cup milk (at room temperature)
- 1/2 cup sugar
- 1 packet baking powder (1 packet)
- 1 pinch salt
- Half teaspoon vanilla extract
- ground cinnamon (to taste)
- 1 lemon
- 3 apples
- as needed powdered sugar
- 1/2 cup sugar
- 2/3 cup heavy cream
Tools
- 1 Electric whisk
- 1 Pan
- 2 Bowls
- 1 Sieve
- 1 Bundt pan
- 1 Oven
Steps
First, let’s prepare the caramel.
Heat the cream over very low heat.
Put the sugar (1/2 cup) in a small pan and let it dissolve over low heat until it becomes a nice amber color.
As soon as the sugar is beautifully colored, add the cream and stir continuously until it becomes a bit creamy, always over very low heat.
Turn off the heat and set aside.
Butter a 9.5-inch mold.
Preheat the oven to 340°F static.
Grate the lemon peel and set it aside.
Peel and clean the apples, removing the core, then cut them into slices about 1/4 inch thick and put them in a bowl with the lemon juice.
Sift the flour, baking powder, and potato starch, and mix them together with the granulated sugar.
With an electric whisk or in the stand mixer, beat the eggs with a pinch of salt until the mixture becomes nice and fluffy.
Add the oil, milk, vanilla, a little cinnamon if you like, and the grated lemon peel.
Turn off the whisk or mixer and gently fold in the flour mixture with a spatula, mixing from the bottom up to avoid deflating the batter too much.
Once all the dry ingredients are well combined, the batter is ready.Pour the batter into the buttered mold.
With a spoon, spread a little caramel over the batter.
Then arrange the slices of apples (drained from the lemon) by sinking them halfway into the batter.
Lightly dust with powdered sugar and spread the remaining caramel over the apples.
Bake in the preheated oven at 340°F on the lower shelf (the shelf just above the base) for about 40 minutes.
Check with a toothpick, if the cake is done it will come out dry, otherwise continue to bake the cake for a few more minutes.
Let cool and remove the apple cake onto a platter, if preferred, dust with powdered sugar.
Let’s prepare the caramel on the stovetop.
Heat the cream over very low heat.
Put the sugar (1/2 cup) in a small pan and let it dissolve over low heat until it becomes a nice amber color.
As soon as the sugar is beautifully colored, add the cream and stir continuously until it becomes a bit creamy, always over very low heat.
Turn off the heat and set aside.Butter a 9.5-inch mold.
Preheat the oven to 340°F static.
Grate the lemon peel and set it aside.
Peel and clean the apples, removing the core, then cut them into slices about 1/4 inch thick and put them in a bowl with the lemon juice.Sift the flour, baking powder, and potato starch, and mix them together with the granulated sugar.
Put the eggs with a pinch of salt in the bowl for 40 secvel5.
Add the oil, milk, vanilla flavoring, a little cinnamon if you like, and the grated lemon peel 20 secvel 2.
Add half of the powdered mixture 30 secvel 3.
Spatulate and add the other powders 30 secvel 3.
Spatulate again, gathering the mixture from the edges to the center, and work for another 20 secvel 3.
The batter is ready.Pour the batter into the buttered mold.
With a spoon, spread a little caramel over the batter.
Then arrange the slices of apples (drained from the lemon) by sinking them halfway into the batter.
Lightly dust with powdered sugar and spread the remaining caramel over the apples.Bake in the preheated oven at 340°F on the lower shelf (the shelf just above the base) for about 40 minutes.
Check with a toothpick, if the cake is done it will come out dry, otherwise continue to bake the cake for a few more minutes.
Let cool and remove the apple cake onto a platter, if preferred, dust with powdered sugar.
The Caramelized Apple Cake is ready to be enjoyed… ENJOY YOUR DESSERT!
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