Caramel Apple Cake (Printer-Friendly Layout)

Fluffy cake layered with buttery, golden apples. Cozy and rich, just right whenever you want a treat.

# Ingredients You'll Need:

→ Caramelized Apple Mix

01 - 3 medium apples (about 450 g), sliced thin, peel left on or off
02 - 2 tablespoons brown sugar
03 - 20 g unsalted butter

→ Cake Batter

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

# Step-by-Step Instructions:

01 - Give your apples a good rinse. It's up to you if you want to peel them. Take the core out and cut 'em thin so they bake evenly and look nice.
02 - Toss butter into a pan on medium-low until it melts. Mix in the brown sugar and stir so it melts in. Drop in your apple slices. Keep them moving in the pan for 5 minutes or so. You want them tender and glossy, but not mushy. Save the apples and any syrup left in the pan.
03 - Mix white sugar with your cooled melted butter in a big bowl. Add eggs, one after another. Use your whisk between eggs. Stir in the vanilla and salt too.
04 - Take another bowl and shake together flour and baking powder. This helps make sure it bakes up light.
05 - Switch between adding the dry mix and splashes of milk into your wet bowl. Stop when it’s barely mixed. Any of that syrup from the apples? Dump it in for extra flavor. Don’t stir too much or it’ll go dense.
06 - Grease your round pan well. Pour in half the batter first and smooth it out. Layer all the caramelized apples on next, then cover with the rest of the batter.
07 - With your oven warmed up to 180°C, put the pan in and leave for 50 minutes. Check with a toothpick in the middle. If it comes out clean and you see a nice golden top, it's done.
08 - Once it’s out, let it sit in the pan for about 10 minutes. Tip onto a rack so it doesn’t get soggy. Give it a while to cool before cutting yourself a slice. Tastes great warm or after it's cooled off.

# Extra Tips and Tricks:

01 - Grab apple types that won’t fall apart when cooked. Go for Honeycrisp, Golden Delicious, or Boskoop.
02 - Any caramel juices left from the apples? Stir that into the batter for a juicier bite.
03 - Stirring in the flour too much makes your cake heavy. Just mix until it looks blended.
04 - Wait until the whole cake is totally cooled down if you want nice, neat slices.

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