This is the perfect recipe to share today because we’re going to an apple orchard this afternoon! 🍎🎉 King Arthur Baking wasn’t joking when they named this recipe because it’s legit MOSTLY APPLES… and that ain’t a bad thing. The scantest amount of almond-hinted batter holds together a big ol’ pie of apple slices. After drizzling some Caramel Kitchen salted caramel sauce on top, this cake didn’t last long in our house. I may have eaten more than 1 slice myself the day I baked it 🙃
PrintMostly Apples Apple Cake with Salted Caramel Sauce
- Yield: 8–10 servings (one 9" cake) 1x
Ingredients
Scale
Pan Prep:
- 1 Tbsp butter, softened
- ¼ cup (30g) sliced almonds
Cake:
- ¾ cup (90g) all-purpose flour
- ¼ cup (24g) almond flour
- 1 tsp baking powder
- ½ tsp salt
- 6 Tbsp (85g) unsalted butter, melted & cooled slightly
- 2 large eggs, room temp
- ¾ cup (160g) light brown sugar, packed
- ½ tsp almond extract
- 3 medium apples, peeled & sliced about ¼” thick [1]
Topping:
- Caramel Kitchen Salted Caramel Sauce
Instructions
- Heat oven to 350°F. Lightly grease the bottom of a 9" springform pan. Line pan with a parchment round, then butter parchment and sides of pan with softened butter. A wee handful at a time, sprinkle sliced almonds onto sides of pan, lightly pressing to adhere to buttery pan. Set aside.
NOTE: If you don’t have any parchment rounds at home, simply make your own! - In a medium bowl, whisk together flours, baking powder, and salt.
- In a large bowl, whisk together melted butter, eggs, brown sugar, and almond extract for 30–60 seconds until slightly foamy and lighter in colour.
- Whisk dry ingredients into butter mixture just until combined. With a silicone spatula, fold in apple slices until they’re evenly coated in batter.
NOTE: You may look at this and wonder, “How the heck will this turn into a cake!?” Trust us, young Padawan. - Spread batter ‘n apples into an even layer in prepared pan.
- Bake for 45–55 minutes or until golden brown. The cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
- Transfer pan to wire rack. Allow cake to cool for at least 15 minutes, then run a paring knife around the edges of the pan before removing cake from pan.
- Let cool for at least 15 more minutes before serving. (You may also serve the cake at room temperature.) Prior to serving, drizzle cake with salted caramel sauce.
NOTE: To get the cleanest slices, cut the cake with a serrated knife to neatly cut through the apples instead of smush-cutting them with a butter knife. - Store any leftover cake loosely covered in aluminum foil.
Notes
- This is roughly 4 ½ cups (550g) of apple slices. We used 2 Granny Smith apples and 1 Gala apple.
Cake source: King Arthur Baking
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