Caramelized Apple Cake

Ingredients

• 3 pieces Gala Apples (peeled, cored and diced 2 cm cubes)
• 150 g Unsalted butter (at room temperature, softened)
• 150 g White sugar (granulated)
• 3 pieces Eggs (medium size)
• 1 tablespoon White rum (optional, adds a subtle aroma)
• 1 teaspoon Vanilla powder (or 1 vanilla bean split)
• 1 packet Baking powder (about 10 g)
• 150 g All-purpose flour (sift if desired)
• 100 g Sugar (caramel) (granulated)
• 2 tablespoons Water (for the caramel)

Instructions

1. Prepare the caramel

   Mix the sugar (100 g) and water (2 tbsp) in a small saucepan. Bring to medium heat without stirring, shaking the pan occasionally until a golden blond color is achieved.

   Time: PT5M

2. Pour the caramel into the pan

   Remove the pan from the heat and immediately pour the caramel into the bottom of the glass baking dish, spreading it gently to avoid glass cracks.

   Time: PT1M

3. Prepare the cake batter

   In the bowl, cream the softened butter with the sugar (150 g) using a mixer until a smooth paste forms. Add the eggs one at a time, beating between each addition. Incorporate the rum (optional) and vanilla powder. Add the baking powder, then the flour all at once and mix with circular motions until a thick, homogeneous batter is obtained.

   Time: PT15M

4. Chill the batter

   Cover the bowl with plastic wrap and place in the refrigerator for 8 minutes while you prepare the apples.

   Time: PT8M

5. Prepare the apples

   Peel the apples, cut them in half, remove the core, then slice into quarters about 2 cm thick. Turn the quarters and cut into 2 cm dice.

   Time: PT10M

6. Arrange the apple dice on the caramel

   Evenly distribute the apple dice over the caramel already at the bottom of the pan.

   Time: PT2M

7. Pour the batter over the apples

   Pour the cake batter over the apples, smooth the surface with a spatula or the Mary.

   Time: PT2M

8. Bake

   Place the pan in a preheated oven at 180 °C and bake for 40 minutes, or until the top is golden and a knife inserted comes out clean.

   Time: PT40M

   Temperature: 180°C

9. Unmold the cake

   Let the cake warm for 5 minutes, then run a knife blade around the pan, place a plate on top and invert with a confident motion.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Gala Apples: Granny Smith Apples, Pink Lady Apples
• Instead of Unsalted butter: Margarine, Vegetable butter
• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of Eggs: Flax eggs (vegan version), Applesauce
• Instead of White rum: Vanilla extract, Apple juice
• Instead of Vanilla powder: Liquid vanilla extract
• Instead of Baking powder: Baking soda + vinegar
• Instead of All-purpose flour: Whole wheat flour, Gluten-free flour
• Instead of Sugar (caramel): Cane sugar, Brown sugar

Equipment Needed

• Small saucepan
• Glass (or metal) baking dish
• Mixing bowl
• Hand mixer (Marise)
• Whisk
• Silicone spatula
• Paring knife
• Cutting board
• Oven
• Cooling rack (optional)
• Kitchen scale
• Measuring spoons

Critical Steps — Do Not Skip

• Do not stir the caramel while cooking.
• Pour the hot caramel slowly to avoid cracking the glass pan.
• Achieve a well‑homogeneous batter without lumps.
• Bake at 180 °C until golden coloration.

Chef Tips from the Video

• Use slightly tart apples (Granny Smith) to contrast the caramel sugar.
• Add a pinch of salt to the batter to enhance flavors.
• Lightly dust with powdered sugar before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store covered for 3 days in the refrigerator.

Freezer: Wrap tightly and freeze up to 2 months.

Room temperature: At room temperature for a maximum of 1 day.

Make-Ahead Tips

• Caramel can be prepared ahead and kept in the refrigerator for 2 days.
• The batter can be refrigerated for 30 minutes before assembly to save time.
• The cake tastes best the same day, but stores well refrigerated.