I wanted to try doing this cake for a while. I was not sure how the apples would hold up in the pan. I was rather pleased with the result. I was hoping that it would have looked prettier when unfolded from the pan. I admit I was worried at first. However once we took a bite, all doubt vanished! I was as happy as a kid in a candy store. It tasted and smelled yummy. I could not be more pleased with it. By caramelizing the apples it brings in that extra level of texture to the cake. It just melts in your mouth.
Give it a go. Your taste buds will thank you and do the happy dance !
Peel, dice and chop 3 large apples. Pink ladies or Granny Smith work real well as they hold up well when cooked.
In a small pan place 1 stick of butter (4 oz and 11/2 cups or 12 oz of brown sugar and melt in the pan. Once the butter is all melted stir in the chopped apple and Let in rest in there whole preparing the batter.
- 8 tablespoons (1 stick) butter melted
- 8 oz cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 8 oz sugar
- 2 eggs beaten
- 4 pink lady apples pealed, sliced and finely chopped about 2 cups
- 1 teaspoon vanilla extract
- Heat the oven to 350°F. Grease a 9- x 5‐inch Loaf pan or Bundt cake pan.
- Melt butter and let cool.
- Mix together the dry ingredients in a separate bowl ( flour, salt, baking powder, and sugar)
- Add melted butter, beaten eggs and vanilla extract into the the dry ingredients . Stir enough to just combine (it’s okay if there are lumps).
- Gently stir apples.
- Pour the batter into the loaf pan and sprinkle With a teaspoon of brown sugar ( gives it a tasty crunch)
bake for 50 to 60 minutes, until nicely browned. A toothpick inserted should come out clean.
- Let the cake cool for 15-20 mins before you unfold it. It might fall apart if it is too hot. Enjoy with ice-cream and your favorite cup of tea! I enjoyed it the next day after it had been in the fridge.