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My recipe

Apple cake with caramel topping

I’m not a big fan of the sticky cakes, but this cake caught my attention, maybe because it is an apple cake, and I love apple cakes.

Apple cake with caramel topping

  • 250 g AP flour
  • 50 r butter at room temperature
  • 3 apples (500 g)
  • 2 tsp baking powder
  • 2 eggs
  • 1 csp vanilla essence
  • 100 ml dark rum
  • 80 g brown sugar
  • 100 ml milk
  • 3 tbsp cream (30%)
  • 1 tsp cinnamon
  • 1/2 tsp grated fresh nutmeg (optional)


  • 1 csp vanilla essence
  • 50 g melted butter
  • 50 g brown sugar
  • 50 g almond flakes
  • Peel and core the apples, dice into 1x1 inch pieces
  • Transfer into a bowl, sprinkle with 1tbsp sugar, rum, stir and set aside for 30 min
  • Toast the almonds on a dry pan
  • Sieve together the flour, baking powder, cinnamon and nutmeg
  • Beat together the butter and sugar until light and foamy
  • Continue beating add in the eggs one at a time, vanilla, milk and cream
  • Gradually sieve in the flour, mixing carefully after each batch
  • Cover the cake tin (2 l) with the parchment paper
  • Pour in half of the batter, arrange half of the apples over it
  • Cover the apples with the rest of the batter and top it with the rest of the apples. Push the apples lightly into the batter. The cake tin should be only half-full.
  • Bake at 180C for 35 min
  • In a bowl mix together the sugar, melted butter and vanilla
  • Pour over the cake and return to the oven for 15-20 min
  • Sprinkle with the almond flakes and serve with vanilla cream.

The cake does not have a regular cake consistency, a lot of apples make it dense and moist, but not heavy. The cake tin should be filled only by half, otherwise the caramel will spill over.