Today I offer you a delicious apple cake, a blend of a moist cake and a caramelized apple tart. The apples are very tender, almost candied. It's super good! This cake is served warm or at room temperature. Those who are more indulgent can add a scoop of vanilla ice cream or a bit of fresh cream.
Peel the apples, core them, and cut them in half or into quarters if they are very large.
Preheat the oven to 180°C, static heat.
Prepare the caramel. Melt the sugar in a pan: initially over a high heat, then lower the temperature to prevent it from burning (do not stir during this time). When it starts to brown, add the butter cut into pieces and mix well to incorporate it.
Pour the caramel into a round mold with a diameter of 24 cm and spread it evenly. Add the apple halves upright, pressing them tightly against each other. Additionally, I cut a few apples into smaller pieces to fill the gaps, as the apples will shrink during cooking. Bake and cook for 40 minutes.
Meanwhile, prepare the batter. In a bowl, blend the eggs with the sugar for a few minutes until you get a frothy mixture. Add the oil and blend a little more to incorporate it. Add the baking powder and flour and blend until you achieve a homogeneous texture.
Once the apples are cooked, remove the dish from the oven, pour the batter over the top, spread it evenly, and smooth the surface.
Bake again and cook for about 35 minutes or until the dough is golden brown and the wooden skewer comes out dry.
Remove the cake from the oven, run a knife along the sides of the pan to loosen the batter, and unmold it immediately. To do this, place a serving dish that is slightly larger on top of the pan and flip them over while holding them tightly together.
To finish, serve preferably warm, as is or with a scoop of vanilla ice cream. It's a delight!
0 servings
10
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