Is it a cake, fruit custard or pie?
I was invited to a BBQ at the marketing firm I work with and, of course, I couldn’t go empty handed! I spotted Lorraine’s recipe for an apple cake she made for Mr. NQN’s birthday and was immediately intrigued. Everyone loves cake and everyone loves apples (I hope) so I dove in head first and made her lovely cake. I modified the recipe to be gluten free (I didn’t know everyone at the BBQ and wanted to be safe and inclusive) and I used coconut sugar instead of superfine white sugar and increased the apple volume because I bought 5!
Thanks Lorraine for this tasty inspiration.
The Imposter Apple Cake with Salted Coconut Caramel Sauce
For the original recipe on Lorraine Elliot’s beautiful blog, please click here.
Makes 1 cake, 20 cm (8 inch) diametre. Serves 6-8.
Please click here to print this recipe.
Ingredients:
- 5 medium apples (about 750 g, I used Galas)
- 3 eggs, room temperature
- 100 g (2/3 cup) super fine coconut sugar
- 150 mL (5 oz) milk
- 30 g (2 tbsp) butter, melted and cooled
- 120 g (3/4 cup) gluten free flour
- 1 tsp cinnamon
- Pinch of salt
- 50 g (1/2 cup) slivered almonds, toasted (reserve until ready to serve).
Directions:
- Preheat the oven to 350° F (170° C).
- Line the bottom of a 20 cm (8 inch) round cake pan with parchment and spray generously with non-stick spray.
- Prepare a bowl with cold water and 2 tbsp lemon juice, set aside.
- Peel the apples and slice very thinly using a mandoline. Immerse the slices into the cold lemony water.
- Combine the eggs and sugar and beat until thick. Add the milk and melted butter and beat until well combined.
- Sift the flour, cinnamon and salt and add to the wet ingredients. Beat just until combined and lumps are gone.
- Drain the sliced apples and dry slightly. Fold the apple slices into the batter to coat well.
- Pour into the prepared pan and bake uncovered for 50-55 minutes or when a cake tester comes out clean.
- Cool completely before serving.
- Top with toasted almonds when serving.
Ingredients for Salted Caramel Sauce
Makes 200 mL (3/4 cup) caramel sauce
- 90 g (3/4 cup) coconut sugar
- 1/4 tsp lemon juice
- 5 mL (1 tsp) water
- Good pinch of sea salt
- 125 mL (1/2 cup) 18% cream
- 20 g (heaping tablespoon ) butter
Directions:
- Heat cream and salt in a microwave proof container until very hot but not boiling, set aside.
- Combine coconut sugar, lemon juice and water in a microwave safe container and mix well (I used a 250 mL (2 cup) glass measuring cup).
- Microwave sugar mixture for 1-3 minutes in 15-second intervals (45 seconds did it for me) until sugar bubbles up but does NOT BURN, sugar crystals should be completely dissolved and you should begin to see it turn to a darker amber colour.
- Remove and set on a dishcloth for 30 seconds or until it reaches the colour of dark caramel.
- Slowly pour in the hot milk, being VERY careful as this will bubble up, whisking to incorporate.
- Stir well and then add the butter and stir until completely dissolved. Serve warm or at room temperature.
Notes:
- This is not a very sweet cake and therefore, the coconut sugar caramel sauce is perfect for it.
- Want to jazz it up even more? Add a dollop of cream fraiche or whipped cream on top.
- The original recipe put the almonds on top of the raw batter and bake it altogether, but I found that almonds went soggy after 1 day in the refrigerator so next time I make this tasty cake, I will not add the amonds until I am ready to serve (recipe has been amended with this change).
This sounds wonderful. I say apple is the new pumpkin spice! This looks extraordinary. I’ll try it. I love baked apples. They’re one of my favorite things. I’ll sometimes peel, slice, and sauté an apple in butter and cinnamon just for the hell of it.
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Eva, as far as the virtual shower goes, there’s usually someone who organizes it and invites a number of bloggers who know the “mom” to join in on a certain date. Kind of nice as all I had to do was write a post and not do any of the gathering of links, etc. Seems like it’s been years since I’ve been to a real life baby shower!
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That sounds interesting. So you don’t give a gift? I was just at a baby shower in March but it was at a hotel and rather traditional.
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I love a cake with more apples than cake! And with caramel sauce??? You’ve made a winner!
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Thank you so much Liz, it was a rich apple cake, that’s for sure!
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Now would you look at THIS!
This looks so succulent and moist and rich and delicious. mm mmm mmmm!
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Welcome back Dana, we have missed you. I’m glad you like this cake, it is quite delicious and more apple than cake.
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Eva, your cake looks extraordinary and very original! It does merit a kinder name though because I can now think of so many sweets called “apple cake” that don’t even look or sound half as good!
(You have made me realise I have been making a gluten-free apple cake for years without paying attention to its lack of gluten! It’s also a delicious one, so I’ll make it this weekend!).
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Thank you Sissi, indeed, even I have made other Apple Cakes in my time, like Charle’s Swedish Apple Cake which really wasn’t cake at all but equally as delicious. I hope you share your gluten-free recipe soon, I am always looking for something new to bake for my gluten intolerant friend.
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I love every posture of this imposter! It may be pumpkin season, but this year I seem to have apple on the brain. GREG
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Hi Greg, thank you for your kind words. I am not a huge pumpkin fan, but I will be making a coffee cake in early October to take to friends for dinner.
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Well, its definitely cake and made of apple, so I think you can call it apple cake. Looks stunning, right up my street.
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It is definitely an apple-filled dessert! Thank you for your comment, Dave.
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Sounds just delightful
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Thank you kindly Tania.
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Your cake looks amazing!Eva I’m so honoured whenever you make my recipes!! I love your round version too and thank you for the shout out!
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It is absolutely my pleasure to make any one of your beautiful recipes, this one was particularly delicious!
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It looks utterly delicious that dense texture and nutty topping!
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Thank you Angie, the caramel sauce really made it.
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How delicious!
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Koszonom szivesen, drága Lizzy.
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