Salted Caramel Apple Cake

Last weekend, my mum and I visited Andrew's Scenic Acers, which was beautiful and very autumnal with it being pumpkin season (watch for a post to come). After taking some pictures of the photogenic pumpkin patches, we headed over to the apple trees and did some Pick-Your-Own apple picking.

I'm not a huge fan of apple pie, but love apples. And cake. Solution! Apple cake. And what's even better than apple cake? Salted Caramel Apple Cake, that's what.

I adapted this recipe from The Reluctant Entertainer

15 minute prep/1 hour cook/yields 12 pieces Ingredients: 

6 Tbsp butter (divided) 
1 1/2 cups packed brown sugar (divided) 
1 tsp sea salt 
4-5 apples, cored and peeled 
1 1/2 flour (I used whole wheat) 
1 tsp each of nutmeg, cinnamon, and allspice (or use 1 Tbsp apple pie spice) 
2 tsp baking powder 
1/4 tsp salt 
1/2 cup butter, softened (divided) 
2 eggs 
1 tsp vanilla 
1/2 cup whipping cream 

Instructions: 
1. Preheat oven to 350 degrees. Butter bottom of a 9-10 inch round cake pan with butter, then sprinkle 1/2 cup of the brown sugar and sea salt onto the bottom of the pan. 

2. Heat 2 Tbsp butter in a pan on medium high heat. Sautee the peeled, cut apples until soft. Stirring occasionally to make sure it doesn't burn. 

3. Mix together flour, nutmeg, cinnamon, allspice, baking powder, and salt. Add the butter from the apple pan, remaining brown sugar, eggs, whipping cream, and vanilla. Mix together until smooth. 

4. Place cooked apple in cake pan over sugar. Spread batter (it will be thick) over apples. Bake for 40-45 minutes. 

5. Run a knife around the edge of the pan to unstick the cake. Place a plate on top of the pan and flip over to transfer the cake to the plate with the apples on top. Serve at room temperature with some whipped cream on top (optional). 

Share with me in the comments below if you try making this delicious cake yourself or have your own favourite apple recipe!

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