Hello! We're happy to have you!

Friday, October 1, 2021

Cinnamon Caramel Apple Cake


Fall is here and my body is ready. Going apple picking is one of my absolute favorite things in the world to do, and I'm so fortunate to live in the Midwest where apple picking orchards are a-plenty! Apples are relatively easy to grow, but the trick is that they are not self-pollinating trees so you really need at least two trees to get apples. I don't often recommend doing that if you have a smaller lot, or if you can't commit yourself to getting every apple off the ground before it ferments and gets all of your squirrels and hornets drunk...but if you do have those things covered, then by all means go for it!

The apple, which is not native to the Americas, is one of my favorite ingredients. I write about it a fair bit! That being said, you don't have to get apples fresh from a farm to enjoy them, even though it is recommended. Yes, you could get a bag of apples for $5 at the store instead of driving out to an orchard, paying $36 to pick your own in 88 degree heat wearing fall clothing with your kids screaming at you about being itchy and having to go potty all the time...but if you can get to a farmer's market where they're selling apples you can split the difference and get great quality produce!


These apples are from the farm. They're small but much sweeter than many I could get in the store! I don't mind the bruises at all, and neither should you, especially if you're going to eat them straight away in a pie or cake. There's a ton of perfectly good food wasted every year because it's not exactly "up to standard." You can watch this awesome documentary about it if you're so inclined! Of course, the issues are much more nuanced than just one documentary can present, but it's still interesting to think about.  The bottom line is that when you buy organic produce it will not look exactly perfect like how you see in the grocery store. Food will be in its natural state, with bites and bruises, and it won't matter a lick how it looks if you put it into a cake. 

Cinnamon Caramel Apple Cake
yields 1 9" square or round cake

Caramel

  • 200 g white sugar 
  • 2 Tbsp honey
  • 1 tsp white vinegar

Apples

  • 4 small apples, sliced thinly on the mandolin + 1 small apple, cut decoratively
  • Zest of 1 lemon
  • 2 tsp vinegar
  • 5 Tbsp white sugar
  • 2 tsp cinnamon
  • 1/2 tsp ancho chili powder
Cake
  • 150 g vegan butter 
  • 220 g brown sugar
  • 3 eggs
  • 1 tsp grated fresh ginger or 1/2 tsp dried ginger
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 250 g all-purpose flour
  • 240 g (1 cup) almond milk
This is a cake that takes many steps, but it is worth it. Trust me.

Prepare the pan of your choice by buttering it generously with either non-dairy butter or coconut oil spray. Get all of the sides, of course, but especially get the bottom! Preheat the oven to 350 degrees F. 




Prepare the apples by slicing them thinly on a mandolin or with a sharp knife and tossing them with the sugar, zest, and spices. You may add a tsp of good dark rum if you like, but it is not necessary. Set it aside and prepare the caramel bottom. Slice your decorating apple and arrange it in a pattern on the bottom of your pan. This will be the top!

Add the sugar, honey, vinegar, to a small saucepot along with just enough water to cover the sugar mixture. Pop a lid on top and bring it to a boil. You're going to boil it for about five minutes, or until lovely golden-brown caramel forms, and immediately pour over the apples as evenly as possible. Pop this into the oven and bake for about 5 minutes, just to set it and to ensure that the caramel is evenly distributed among the apple slices. When ready, remove from the oven and set aside.

Cream the butter in the bowl of a standing mixer fitted with a whip attachment until quite light-colored and fluffy. Add the brown sugar and whip it all together until completely incorporated and the sugar looks to be mostly dissolved. Add the eggs, one at a time, being sure to scrape the bottom of the bowl between each addition. Make sure the eggs are entirely incorporated before going to the next step!

Add in your baking powder, baking soda, salt, and vanilla, and whip together until combined. Add in the flour, a third at a time, while alternating with the milk to make sure no big lumps occur. Scrape down the bowl and give one final stir. Remove the whip attachment and stir in the macerated apple mixture by hand with a spatula. Allow the batter to rest for about 15 minutes on the counter to let the flour soak in. 

When ready, scrape the batter into your prepared pan and spread evenly. Bake for 25-30 minutes or until the cake slightly pulls away from the sides of the pan and springs back when touched. Remove from the oven and let sit on the counter for about 15 minutes before turning out onto a plate. If everything goes well, your caramel will still be warm enough to bring the cake away from the pan! Let cool for another 15 or 20 minutes before slicing into it, as molten lava has nothing on hot caramel.

This cake is incredibly soft and moist and will fill your heart with warming love. I can't think of anything more perfectly delectable than this cake for the first taste of fall. It keeps on the counter, covered, for up to four days, but it really doesn't last that long. It's quite excellent with a morning cup of coffee or warmed, after dinner, with a scoop of vanilla ice cream. I hope you'll give it a try with some apples you pick up from your own local farmer's market!



Thank you so much for spending some of your day or night with me. Happy cooking and happy eating!

No comments:

Post a Comment