This cake starts with a buttery spiced batter and itty bitty chunks of juicy, sweet and tart apples are mixed in. Then it's baked up to perfection and served warm with a sticky, warm brown sugar sauce (that tastes like caramel!). This cake is what fall is all about!
Ready in: 55minutes
2cups (284g)all-purpose flour
3/4tspsea salt or table salt
4cups (468g)peeled, cored and 1/4-inch diced apples*
1Tbspfresh lemon juice
1cup (210g)granulated sugar
1/4cup (58g)packed light-brown sugar
1/2cup (113g)unsalted butter, softened
1/2cupchopped pecans,for topping (optional)
Sticky brown sugar sauce
1/2cup (113g)unsalted butter, diced into 1 Tbsp pieces
1cup (220g)packed light-brown sugar
1/4tspfine sea salt or table salt
For the apple cake: Preheat oven to 350 degrees. Spray a 13 by 8-inch baking dish with non-stick cooking spray.
In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves for 20 seconds, set aside. In a separate medium mixing bowl toss apple cubes with lemon juice, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together granulated sugar, brown sugar, and butter until pale and fluffy.
Mix in eggs one at a time. With mixer set on low speed slowly add in flour mixture and mix just until combined (batter will be really thick).
Add apples and mix just until combined (batter will still be thick). Pour batter into prepared baking dish and spread into an even layer.
Bake in preheated oven until toothpick inserted into center comes out free of batter (a moist crumb is fine), about 33 - 38 minutes (prepare topping around last 5 - 10 minutes of baking so they'll both be served warm).
Let cool about 5 minutes then cut into squares and serve warm topping each slice with sauce and optional pecans.
For the sauce: In a medium saucepan combine butter, brown sugar, milk and salt (you can add a little extra if you like more of a salted caramel/toffee flavor).
Bring mixture to a boil over medium heat, stirring occasionally. Allow to boil 1 1/2 minutes, stirring occasionally.
Let sauce cool slightly. Serve warm over warm cake.
I recommend using a blend of tart and sweet apples for this cake. I used granny smith, golden delicious and gala.
Note that as the sauce sits and cools the brown sugar will begin to crystalize. Simply microwave it, in a large microwave safe bowl, until it bubbles, about 1 minute and whisk well.