sirup house — Sticky apple caramel cake

This consists of a soft apple and oat cake, slightly acidic apple caramel and runny whipped cream.

TIme: 1,5 hours total (15 to make the cake, 30 to bake, 20 to make the caramel)

Serves: 10

Ingredients

for the cake

200 g sugar
50 g brown sugar
2 eggs
50 g butter (softened)
50 g oil
50 g milk
2 tbsp lemon juice
1 tsp lemon zest
200 g flour
50 g oats
2 tsp cinnamon
1,5 tsp baking soda
1 apple

for the sticky apple caramel topping

150 g caster sugar
100 g brown sugar
100 g butter
2 apples
100 g heavy cream
1 tsp vanilla
1/2 tsp salt

Serve with whipped cream.

Method

Cut the apple into small chunks, set aside.
Preheat your oven to 175 C (350 F).
Add the caster sugar, brown sugar, eggs, softened butter and oil to to bowl. Whisk until incorporated and slightly lighter in color, so for about 1 minute.
Add the milk, lemon juice and lemon zest and whisk until smooth.
Add the flour, oats, cinnamon and baking soda and whisk until just mixed.
Add in the chopped apples and fold until mixed.
Pour into a 20x20 cm baking dish (bottom lined with parchment paper) and bake for 30 minutes or until done.
You can start working on the caramel while the cake bakes, but if that’s overwhelming, you can totally make the caramel after the cake is done baking.
To make the sticky apple caramel, chop the apples into very small cubes, and add that to a large pot alongside the caster sugar, brown sugar, butter and apples and cook on high heat for about 8-10 minutes or until the caramel is thick and the apples are translucent. This makes more sense if you take a look at the photos below.
Add the heavy cream and cook the caramel on medium-low for a couple of minutes until thickened.
Add the vanilla and salt and mix.
Prick the cake with a fork, add the warm caramel. Wait about 15 minutes before serving the cake to give the caramel a chance to set a little bit.
To make the runny whipped cream, add heavy cream and vanilla to a bowl, whisk for about a minute max. It’s ready when it coats the back of a spoon. Again, makes more sense if you look at the photos below.
Serve the cake warm.

Method with photos

Cut the apple into very small chunks, set aside.

Add the caster sugar, brown sugar, eggs, softened butter and oil to to bowl. Whisk until incorporated and slightly lighter in color, so for about 1 minute.

Add the milk, lemon juice and lemon zest and whisk until incorporated.

Add the flour, oats, cinnamon and baking soda and whisk until just mixed.

Add in the finely chopped apple and fold.

Pour into a 22x22 cm baking dish (bottom lined with parchment paper) and bake for 30 minutes or until done.

Let’s make the sticky apple caramel :)

Add the finely chopped apples to a large pot alongside the caster sugar, brown sugar, butter and cook on high heat for about 8-10 minutes or until the caramel is thick and the apples are translucent.

This is what the caramel should look like after about a minute.

When the caramel is ready for the next step, it should have become darker in color, the apples should be kinda translucent and you should be able to ‘scrape’ the bottom of the pan with a spatula making the bottom of the pan visible for a couple of seconds.

Add the heavy cream and cook the caramel on medium-low for a couple of minutes until thickened.

It’s ready when you’re able again to ‘scrape’ the bottom of the pan slowly with a spatula making the bottom of the pan visible for a couple of seconds.