Apple Caramel Cake
120 g butter – at room temperature
2 eggs
- 200 gr. flour (1 + ¾ cups)
1 packet of vanilla
Salt
- ½ nutmeg – grated
1 cup of powdered sugar
- ¼ – ½ cup of milk
2 tablespoons of butter
Place your pan on the stove and heat it. Add the apples to the heated pan and cook them. When the apples are lightly browned, add the butter and stir.
In a mixing bowl, cream together the butter and powdered sugar. Then add the egg and continue mixing. Add the flour, baking powder, vanilla, salt, nutmeg, and ground cinnamon, and mix the cake batter using a spatula.
Add the slightly cooled apple mixture to the cake batter and mix. Line the bottom of your 22 cm springform cake pan with parchment paper and close the locker. Then add the cake batter and spread it evenly. Bake in a preheated oven at 180 degrees for 35-40 minutes.
For the caramel: Place a pan on the stove and add the granulated sugar. Heat until the sugar is completely melted and lightly browned. Then turn off the heat. Add the milk and butter and mix well.
To assemble: Once your caramel is ready and your cake is baked, drizzle the caramel over the cake and spread it evenly. Put the cake back in the oven and bake for another 15-20 minutes.
