When I think about apple pies the first thing that comes to my mind is the taste of cinnamon that you feel in your mouth when you take the first bite. If you have ever tasted an apple pie you know that there are so many ways to make it. You could make it as a tart using the shortcrust, as a pie with custard or icecream or, you could make it as a cake just like I did. Usually I prefer making it as a tart because I like to feel the crunchyness that comes from the shortcrust against the softness of the apples. But this time I wanted to try something different.
This weekend my mom came to visit me in Milan and since it was the first time that we got to spend some time together I wanted to do something special. While I was browsing the internet for some inspiration I found a great recipe that I honestly never heard of. The site it’s called “Oh Lady Cakes” and it has amazing recipes, but one recipe really stood out to me. It was the Caramel-swirl apple cake. The name is honestly great. I mean anything that comes with caramel for me is basically heaven. So I decided to give it a try. I did put my own spin on it. I changed a few ingredients and I also used my own recipe for the caramel sauce.
Guys this is honestly one of the best apple cakes I have ever tasted in my life. It’s super soft and it tastes amazing. But now let’s get to the recipe, since I always start to rumble a bit to much. I hope you’ll enjoy this cake. Please let me know if you make it, I’d love to read your comments!
For the cake
Preheat the oven to 180 C°. Line the bottom of a 20 cm pan with parchment paper and spray with oil; set aside. Pass the flour, salt, baking powder, cinnamon, and sugar through a sift over a large mixing bowl. Create a well in the center and pour in the butter, vanilla extract, milk, and eggs; beat with a hand mixer for 20-25 seconds. Fold in the walnuts then pour half of the mixture into the prepared baking pan. Drizzle with 2 tablespoons of caramel, then top with the remaining batter. Run a knife through batter in a figure-8 motion several times. In a small bowl, toss the chopped apples and remaining caramel, and add additional walnuts pieces if desired. Place apples over batter and press to even. Bake at 180C° for 50-55 minutes. Allow the cake to cool in the pan for 30 minutes, then transfer to a wire rack.
For the caramel sauce
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.