Caramelized Apple Cake Recipe
Ingredients:
- 2 large eggs
- 50g (1/4 cup) sugar
- 125g (1/2 cup) yogurt
- 8g (1 tablespoon) vanilla sugar
- 1/2 teaspoon salt
- 50 ml (1/4 cup) sunflower oil
- Zest of 1 lemon
- 420g (3 1/2 cups) all-purpose flour
- 10g (2 teaspoons) baking powder
- 2 medium-sized apples, peeled and diced
- 2 tablespoons sugar (for caramelizing apples)
- 1 tablespoon butter
- 1 tablespoon apricot jam
- Powdered sugar (for dusting)
Instructions:
1. Prepare the Apple Mixture:
- Peel and dice the apples into small cubes.
- In a medium skillet, melt 1 tablespoon of butter over medium heat. Add 2 tablespoons of sugar and let it caramelize slightly.
- Add the diced apples to the skillet and cook for 5-7 minutes, or until they become soft and slightly caramelized. Set the apples aside to cool.
2. Mix the Wet Ingredients:
- In a large bowl, beat 2 eggs with 50g of sugar until the mixture becomes light and fluffy.
- Add 8g of vanilla sugar, 1/2 teaspoon of salt, 125g of yogurt, and 50 ml of sunflower oil. Mix thoroughly until all the ingredients are well combined.
- Stir in the zest of 1 lemon for a fresh citrusy aroma and flavor.
3. Combine the Dry Ingredients:
- In a separate bowl, sift together 420g of flour and 10g of baking powder.
- Gradually incorporate the dry ingredients into the wet mixture, stirring continuously to form a soft, non-sticky dough.
4. Fold in the Caramelized Apples:
- Gently fold the cooled, caramelized apples into the dough, ensuring they are evenly distributed throughout the mixture.
5. Bake:
- Preheat your oven to 180°C (350°F). Grease and flour a baking pan.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Add a Finishing Touch:
- Once baked, brush the top of the cake with 1 tablespoon of apricot jam to give it a beautiful shine and extra flavor.
- Allow the cake to cool slightly, then dust with powdered sugar before serving.
FAQs
1. Can I use a different type of fruit?
- Yes, you can substitute the apples with pears, peaches, or even berries for a different flavor. Just adjust the caramelization time according to the fruit’s texture.
2. How do I store this cake?
- Store the cake in an airtight container at room temperature for up to 3 days. If you live in a warm climate, it’s best to refrigerate it and reheat slices as needed.
3. Can I freeze this cake?
- Yes, you can freeze the cake without the powdered sugar topping for up to 2 months. Wrap it tightly in plastic wrap and store it in a freezer-safe container. Thaw at room temperature before serving.
4. Can I make this cake gluten-free?
- You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum for better texture.
5. Can I use oil other than sunflower oil?
- Yes, you can use other neutral oils such as vegetable oil or canola oil. Avoid strongly flavored oils like olive oil as they can overpower the cake’s taste.
6. Can I make the cake ahead of time?
- Yes, this cake can be made a day ahead. It tastes even better the next day as the flavors have time to meld together. Just be sure to store it properly.
7. How do I ensure the apples don’t sink to the bottom?
- To prevent the apples from sinking, make sure they are fully cooled after caramelizing. You can also toss the apples lightly in flour before folding them into the batter.
8. Can I reduce the sugar in this recipe?
- You can reduce the sugar by about 20-30%, but keep in mind that it may alter the cake’s texture slightly. You can also opt for a sugar substitute, such as coconut sugar or a natural sweetener.
9. What other toppings can I add?
- For extra flavor, you can top the cake with a drizzle of caramel sauce, whipped cream, or a sprinkle of cinnamon.
10. Can I make this dairy-free?
- Yes! Use dairy-free yogurt and substitute the butter with a plant-based alternative to make the cake dairy-free. The taste and texture will still be delicious.