It’s good to make something easy and simple once in a while. And it’s good to have a fool proof recipe which works every single time and you don’t have to worry whether it will turn out fine or be a disaster. I really love this recipe, because you can make it with everything you have at home – apples, pears, peaches, apricots, bananas, pineapples. I’ve tried it with at least half of those fruits and they all worked quite nicely.
Apple caramel cake
adaptated: Laura Vitale
50 grams butter*
100 grams brown sugar**
a handful of candied cherries
180 grams frour
1/2 teaspoon of spices (cinnamon, cardamom, cloves)
1 teaspoon of baking powder
pinch of salt
grated zest of 1/2 orange
125 grams soft butter
175 grams caster sugar
120ml whole milk
1/2 teaspoon vanilla extract
Preheat the oven to 180°C.
For the caramel put butter* and brown sugar** in a 22-24cm cake tin and put in the oven until melted.
Core the apples and cut them in circles. Place them on top of the caramel and put some candied cherries in between.
Sift flour, baking powder, salt and salt.
Cream butter and sugar until pale and fluffy. Add orange zest and vanilla.
Add the eggs, one at a time, beating well after each addition.
Add 1/3 of the flour mixture alternating with half of the milk.
Try not to over mix or the cake would be tough.
Scrape the sides of the bowl and give the batter one last mix with a spatula.
Pour it over the apples and bake the cake for 30-40 minutes.
It should be done when toothpick inserted in the center, comes out clean.
Cool on a wire rack.
Serve with an ice cream of your choice – I suggest vanilla or caramel.