Soft Caramelized Apple Cake (Print-Friendly Version)

Tender cake with caramelized apple slices and rich buttery flavor. Classic comfort for any occasion.

# What You'll Need:

→ For the Caramelized Apples

01 - 3 medium apples (approximately 450 g), peeled or unpeeled, thinly sliced
02 - 20 g unsalted butter
03 - 2 tablespoons brown sugar

→ For the Cake Batter

04 - 150 g white sugar
05 - 100 g unsalted butter, melted and cooled
06 - 3 eggs
07 - 180 g all-purpose flour
08 - 11 g baking powder
09 - 100 ml whole or semi-skimmed milk
10 - 1 teaspoon vanilla extract
11 - 1 pinch salt
12 - Extra butter for greasing the cake pan

# How to Make It:

01 - Wash the apples thoroughly. Peel if desired, then core and thinly slice to ensure even cooking and an attractive presentation.
02 - In a skillet over medium-low heat, melt 20 g unsalted butter and add brown sugar. Stir until dissolved, then add the apple slices. Sauté gently for about 5 minutes, stirring occasionally, until apples are soft, golden, and translucent but still hold their shape. Reserve the apples and any pan juices.
03 - In a large bowl, combine white sugar and melted, cooled butter. Whisk in eggs one at a time until well incorporated. Mix in vanilla extract and salt.
04 - In a separate bowl, sift together all-purpose flour and baking powder.
05 - Fold the dry ingredients into the wet mixture, alternating with the milk, until just combined. Avoid overmixing to keep the crumb tender. Incorporate any reserved apple caramel juices for added moisture.
06 - Butter a round cake pan to prevent sticking. Pour half of the batter into the prepared pan and smooth the surface. Evenly layer the caramelized apples over the batter, then cover with the remaining batter.
07 - Bake in a preheated oven at 180°C for approximately 50 minutes, or until a skewer inserted in the center emerges clean and the top is golden.
08 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.

# Additional Tips:

01 - Use apple varieties that maintain their structure when cooked, such as Golden Delicious, Honeycrisp, or Boskoop.
02 - Incorporate any reserved juices from the caramelized apples into the batter for enhanced moisture.
03 - Do not overmix the batter after adding the flour to keep the cake light and tender.
04 - Allow the cake to cool fully before slicing for clean, neat pieces.

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