Caramel Apple Cake with Pecans
If you like apple cakes and caramel this cake is definitely for you! I have always enjoyed a nice apple cake but sometimes feel like it’s missing something and now I understood what - an additional layer of Pecan Crumble and Caramel! This cake is very easy to make and will definitely surprise you. I also decided to warm it up a bit again (microwave or oven) before serving it and it gave the cake a little extra kick.
This time we decided to use already made caramel as we found one in Globus we really like but you can also choose to make your own caramel to use for this recipe. This recipe is perfect if you are baking a cake for someone’s birthday or if you have guests over for dinner - they will love it!
Prep Time: 35 Minutes
Cook Time: 2 Hours
Ingredients for 1 Cake (22cm):
Apples - 350 g (Pink Ladies or other sweet apples are good)
Butter - 114 g + 2 spoons of butter for the apples
Salted Caramel - 200 g (we use this one as it is amazing)
All-Purpose Flour - 270 g
Eggs - 3
Milk - 160 mL
Sugar - 150 g
Baking Powder - 2 Teaspoons
Salt - Half a Teaspoon
Ingredients for Pecan Crumble:
All-Purpose Flour - 127 g
Butter (melted) - 113 g
Cane Sugar - 70 g
White Sugar - 30 g
Pecans - 100 g
Cinnamon (ground) - 2 Teaspoons
Salt - a pinch
Preparation:
Preheat the oven to 180°C.
Peel and slice the apples (not too thick and not too thin around 2/3 cm)
Melt 2 tablespoons of butter in a pan, wait till it melts and add the apple slices. Cook for around 3/5 Minutes until you get the feeling that they are softer and all well greased in the butter. Put them aside and let them cool.
You will now be making the Pecan Crumble so use the ingredients listed above. Melt the butter and put it in a bowl. Add the flour, brown sugar, white sugar, cinnamon salt and chopped pecans. Mix with your hands until everything is homogenous and put it aside.
In a bowl mix together the flour salt and baking powder with your hands.
Heat the remaining butter at low temperature and put it in a bowl. Add the sugar and mix with an electric mixer until creamy. Then add the eggs and keep mixing. As a last step add the flour and the milk (alternating between the two). Mix until everything is blended together. The mixture should be neither too chunky or liquid - a nice in between.
Take a springform pan and grease it with either butter or a bit of olive oil and flour it. Put the batter we just made into the springform. Take your apples and place them on top of the batter, then take your caramel sauce and pour around half of it over the apples. As a last step take your pecan crumble and, with your hands, crumble the mixture on top.
Cover the cake with aluminum foil and bake for 45 minutes at 180°C. Once the 45 minutes have passed remove the aluminum foil and keep baking for another 25 minutes. After the 25 minutes are done leave the cake in the warm (but turned off oven) for another 10 minutes. Then remove it and leave aside to cool (around 1 hour).
Once the cake has cooled you can drizzle the remaining caramel on top and serve it.
Enjoy :)