Caramel Apple Snacking Cake
HB-12997 · Hand-built original
A snacking cake with grated apples whisked right into a cinnamon batter, inverted and glazed with a brown butter, cream and brown sugar glaze and flaky sea salt. Soft, custardy crumb under a glossy caramel top.
8–10 servings388 kcalVegetarianLow-SodiumRenal
Main ingredient: flour
Servings:8quantities adjust to match
Ingredients
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- ½ tsp. ground cinnamon (optional)
- ½ cup (1 stick) unsalted butter, divided
- 1 cup light brown sugar, divided
- ½ cup granulated sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 3 large apples, preferably Granny Smith, peeled, grated on the large holes of a box grater
- ¼ cup heavy cream
- Flaky sea salt
Method
- Heat the oven to 350°F and line the bottom and sides of an 8x8-inch baking dish with parchment for the snacking cake.
- Whisk 1 cup of flour with the baking powder, baking soda, 1 teaspoon of salt and the ground cinnamon in a medium bowl.
- Melt 1/3 cup of the butter in a small skillet over low heat and pour it into a large bowl, keeping the skillet for the glaze later.
- Whisk 1/2 cup of light brown sugar, the granulated sugar and the vanilla extract into the melted butter bowl, then whisk in the eggs.
- Add the dry ingredients to the large bowl and whisk until mostly combined, then whisk in the grated apples until no dry flour spots remain.
- Scrape the apple batter into the prepared dish, smooth its top and bake the cake for 30 to 35 minutes until a tester from the center comes out clean.
- Cool the cake in its pan on a rack, then invert it onto a platter and peel away the parchment so the flat bottom becomes the top.
- Melt the remaining butter in the reserved skillet over medium heat and cook it, stirring constantly, for about 3 minutes until its milk solids turn deep brown.
- Add the heavy cream, a pinch of salt and the remaining 1/2 cup of light brown sugar to the browned butter and boil the glaze, stirring constantly, for 1 to 2 minutes until slightly thickened and the sugar has melted.
- Pour the warm glaze over the inverted cake, spread it to the edges, sprinkle flaky sea salt across the top and let the glaze set for at least 5 minutes before cutting squares.
Nutrition (per serving, where published)
388 kcalCalories
3.7 gProtein
60.7 gCarbs
15.7 gFat
9.3 gSaturates
2.1 gFibre
34.3 gSugars
29 mgSodium
85 mgCholesterol
160 mgPotassium
44 mgCalcium
1.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data