An easy classic and delicious Vanilla Apple Cake made from scratch with fresh apples, topped with caramel sauce and pecans.
The recipe was simple, straightforward, a few ingredients and this time I followed the recipe as much as I could.
To start with I do not have a 20 cm springform tin, so I used my 26 cm tin which made a cake less high than it should be.
I did not have demerara sugar so I used crystal sugar instead and Starking delicious apples instead of Bramley.
The only change I made to the recipe was instead of adding all the apples on top, I used 1 1/2 apples on the base of the tin, on which I sprinkled some sugar and cinnamon, I emptied the batter on top and I put the remaining apples on top with some sugar and cinnamon.
My batter was so shallow that I could not poke the apples half way in, as instructed by Maria.
However the cake rose and covered the apples perfectly.
When it cooled, I turned it into a cake server, upside down.
The taste was absolutely amazing. My children loved it and could eat it all at once if I did not prevent them from eating it all.
The idea of adding a caramel sauce on top with some pecans was mine, as I love it on top of apple pies or other desserts.
Instead of serving the apple cake dry, I prepared the caramel sauce which I poured on top of each serving with some crushed pecans on top.
The caramel sauce is a special touch, especially when serving guests.
On another note, this morning I had an e-mail from a friend saying that she could not open my site and when I checked it she was right. There was no site!
Although until late in the evening the site was running perfectly, I do not know why it collapsed.
I contacted my hosting company who have found out the problem and after a couple of hours we managed to restore the problem.
The whole problem nearly gave me a stroke and made me think that I would have lost at least one month’s hard work.
I tried to find out how I can back up my data and although it seems quite complicated, I shall devote as long time as necessary to learn how to do this.
Does any one of you know an easy way to do this?
After writing the post I found out that all my links are also not working and now I need to resolve that problem as well.
- 250g / 9oz unsalted butter, softened, plus extra for greasing
- 250g / 9oz golden caster sugar (or normal caster sugar)
- 4 eggs, beaten
- 250g / 9oz self-raising flour
- 1 vanilla pod, split, seeds removed and reserved (or 1 tsp vanilla extract)
- 3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)
- 2 tbsp Demerara sugar
- ¼ tsp ground cinnamon
For the caramel sauce
- 1/2 cup of sugar
- 2 spoonfuls of lemon juice
- a few spoonfuls of water until the sugar gets wet
- 1 tsp butter or margarine
- 5 - 6 spoonfuls of light cream or milk
- Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm/8inch spring form
tin, then line the base with baking paper.
- Beat the caster sugar and butter together until the mixture turns pale
- Add the eggs, flour and vanilla seeds, then beat together quickly to
make a smooth batter.
- Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don’t worry if the apples appear crowded – they’ll shrink as they cook.
Sprinkle with the Demerara and cinnamon, then bake for 1 hour 5 mins, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.
- Leave to cool for a few minutes, then release the tin and cool the cake
completely on a wire rack.
Preparing the sauce
- In a non stick frying pan add sugar and wet it with water, add lemon
juice and stir until it turns brown.
- Remove from the heat and mix in the butter and the cream.
- Mix for a few seconds and serve on top of the cake.
- Serve the cold sauce in a sauce boat with apple cake or other suitable
desserts. Or, spoon a little sauce over each serving of the dessert before
presenting it at the table.
I did not measure how much cream I added but I would say around 5 - 6
spoonfuls and if you add less or more I don't see any problem, so long as it retains it's dark colour.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 435Total Fat 23gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 129mgSodium 336mgCarbohydrates 53gFiber 2gSugar 33gProtein 5g
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