Salted caramel apple cake

Moushira Abdel-Malek , Tuesday 31 May 2022

Salted caramel apple cake
Salted caramel apple cake

Serves 12


250 gm All-Purpose flour

200 gm soft brown sugar

1 tsp molasses

1 tsp baking powder

1 tsp baking soda

1 tsp salt

4 large eggs (beaten)

1 tsp vanilla extract

1 tsp ground cinnamon

2 large firm red apples (peeled, cored, grated)

1 tsp lemon juice

50 mls cream

200 gm butter (softened)


Caramel Sauce:

100 gm castor sugar

100 mls cream

50 gm salted butter (or) plain + 1 tsp sea salt 



Preheat oven to 180 degrees.  Grease and lightly flour a 20cm x 26cm cake tin.  With an electric whisk; beat brown sugar, butter, eggs, vanilla and cream, until thoroughly blended.  Add lemon juice to grated apples.  Fold apples and molasses into egg mixture.  Mix flour, salt, cinnamon, baking powder and soda.  Sift them over egg and apple mixture.  Fold them in gently; until well blended and integrated.  Spoon batter into prepared tin and level top with a spatula.  Bake for approximately 50-55 minutes, or when top is firm to the touch.  Remove from oven and leave to cool in tin.  Meanwhile, make the caramel sauce:  In a small saucepan, put sugar and four tablespoonfuls of tap water.  Heat gently; without stirring, until sugar dissolves.  Slightly increase heat and allow to boil for three to four minutes, until syrup turns into a deep golden caramel colour.  Swirl saucepan occasionally, to prevent burning and splashing.  Remove saucepan from heat.  Stir in butter to dissolve.  Gradually, whisk in cream to finish the sauce.  Leave cake to cool off.  Remove cake from tin.  Slice and serve with hot caramel sauce on top.

*A version of this article appears in print in the 2 June, 2022 edition of Al-Ahram Weekly.

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