Caramelized Apples Pound Cake
The smell of caramelizing apples during cooking can drive me insane. So why not add them into a pound cake?
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Caramelized Apples Pound Cake:
Equipment:
- Loaf pan sized: 15cm (l) x 5cm (h) x 8cm (w)
Recipe: A single loaf cake, 15 cm (l)
| Ingredient | Amount (g / units) |
| Cake Flour | 70g |
| Almond Meal | 25g |
| Baking Powder | 1 tsp |
| Cinnamon | 1/4 tsp |
| Softened Unsalted Butter (Room Temperature) | 70g |
| White Granulated Sugar | 60g |
| Salt | 1/8 tsp |
| Eggs | 60g |
| Heavy Cream (38%) | 25g |
| Caramelized Apples | 45g |
For the caramelized apples:
| Ingredient | Amount (g / units) |
| Granny Smith Apples, peeled, cored and cubed into 1cm pieces | 75g (1 apple) |
| Unsalted Butter | 15g |
| White Granulated Sugar | 35g |
| Water (1) | 25g |
| Cornstarch | 3g |
| Water (2) | 14g |
| Cinnamon | 1/4 tsp |
Cake preparation and assembly instructions:
For the caramelized apples:
- In a small bowl, mix the cornstarch and water (2) together and set it to the side.
- In a saucepan, over high heat, cook together the cubed apples, butter, water (1) and sugar for 10 minutes, stirring constantly.
- After 5 minutes, add in the cinnamon. Keep cooking until 10 minutes have elapsed.
- Towards the end of the cooking time, add in the cornstarch mixture and continue to cook for 1-1.5 minutes until the mixture has thickened.
- Take the saucepan off the heat and set it to the side to cool down completely, until use.
For the cake:
- Line the baking pan with parchment paper.
- Preheat your oven to 160C (fan mode on), placing a baking rack at the lowest shelf inside your oven.
- In a bowl, using a handheld electric mixer or a standing mixer fitted with the paddle attachment, cream together the butter, sugar, salt and vanilla, on medium-high speed, until the mixture is light and airy (about 3-4 minutes).
- In a small bowl, whisk the eggs very well. Gradually add the eggs to the butter mixture (8-10 parts).
- Sift the dry ingredients over the butter mixture: flour, almond meal and baking powder, and fold them inside until 70% incorporated. Add in the heavy cream and fold into the batter until fully combined.
- Add in the caramelized apples and gently fold to incorporate.
- Transfer the batter to the prepared baking pan and bake for 7 minutes. Sprinkle the top with the crumbles and return to the oven for another 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Cool down for 10 minutes before unmolding. Then let the cake cool down completely before cutting and serving. You can arrange the rest of the caramelized apples on top of the cake.
