Caramel Apple Cake 

by

Ingredients

For the Apple Filling

  • 4 large apples (peeled & cut into small cubes)
  • 3 tbsp butter
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
  • 1 tbsp corn starch (mixed with 2 tbsp water)

For the Cake Batter

  • 1 cup flour
  • ½ cup sugar
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 tsp vanilla
  • 2 eggs
  • ½ cup melted butter

Instructions

1. Prepare the Apple Filling

  1. In a pan, melt the 3 tbsp butter.
  2. Add the diced apples, brown sugar, cinnamon and lemon juice.
  3. Cook on medium heat for 5–7 minutes until the apples soften.
  4. Add the cornstarch mixture and stir until thick and glossy.
  5. Remove from heat and cool slightly.

2. Make the Cake Batter

  1. In a bowl, mix flour, sugar, baking powder and salt.
  2. In another bowl, whisk the eggs, melted butter, and vanilla.
  3. Combine wet and dry ingredients until smooth.
  4. Pour the batter into a greased baking pan (round or square).

3. Add the Apple Layer

Spread the cooked apple mixture evenly over the cake batter.

Press gently so the apples sit slightly inside but remain on the surface—just like in the photo.

4. Bake

Bake in a preheated oven at 180°C (350°F) for 35–45 minutes, or until:

  • the top is golden
  • the edges caramelize
  • the center is set

The apples should look shiny, juicy, and caramelized, just like in your picture.

5. Cool and Serve

Let it cool for at least 15 minutes before cutting.

This cake is delicious warm, especially with:

  • vanilla ice cream
  • whipped cream
  • caramel drizzle

Storage

  • Room temperature: 24 hours
  • Refrigerator: 3–4 days
  • Freezer: up to 2 months

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