Spiced Apple Cake with Salted Caramel

🧂 Ingredients

• 2 large green apples

  washed
• 1 tbsp Demerara unrefined cane sugar
• 1 tsp cinnamon powder
• 100 g Stevia sweetener
• 50 g Demerara unrefined cane sugar
• 100 ml vegetable oil
• 2 large eggs
• 200 ml Greek yoghurt

  or plain yoghurt
• 1 tbsp vanilla extract
• 2 tbsp fresh lemon juice
• 300 g unbleached plain flour
• 1 ¼ tsp baking soda
• ¼ tsp fine salt
• 1 tsp cinnamon powder
• ¼ tsp ground ginger
• ¼ tsp ground allspice
• ¼ tsp ground nutmeg
• 100 g Demerara unrefined cane sugar
• 65 g unsalted butter

  room temperature, cubed
• 60 ml whipping cream

  room temperature
• 1 tsp fine salt

Instructions

• 1 Pre-heat oven to 200C / 392F (conventional oven) or 180C / 356F (convection
  oven).
• 2 Grease a lined 8-inch cake pan with vegetable oil.
  
  Note: if you are using a non-stick cake pan, there is no need to grease.
• 3 Wash and core 2 large green apples.
  
  Dice 1 and a half apple into 5cm cubes. These will be added to the cake batter.
  
  Thinly slice half apple into 2cm thickness. These will be used as decoration on
  top of the cake.
• 4 Add 1 tsp cinnamon powder and 1 tbsp Demerara unrefined cane sugar to the diced
  apples and mix well.
• 5 Sift all the dry ingredients into a bowl.
• 6 In a separate large mixing bowl, combine all the wet ingredients.
• 7 Whisk all the wet ingredients until smooth batter.
  
  Note: it'll take a while of stirring to mix the oil and other wet ingredients
  into a smooth batter.
• 8 Add in the sifted dry ingredients. Mix with a whisk until all dry and wet
  ingredients are well incorporated. Batter will be thick. 
  
  Then add in the spiced diced apples and mix well.
• 9 Transfer the batter into the cake pan. Use an angled spatula to level the cake.
  
  Decorate the cake with apple slices on top.
• 10 Bake in pre-heat oven for 50-60 minutes at 200C / 392F (conventional oven) or
  180C / 356F (convection oven).
  
  If the top of the cake is burnt during baking, cover with foil and continue
  baking.
  
  To test the doneness of the cake, firstly, insert a chopstick or skewer in the
  middle of the cake, if it comes out clean, it’s done. Secondly, gently press on
  the cake, if it bounces back, it’s done.
• 11 Cool the apple cake in the cake pan on the cooling rack for about 30 minutes,
  then release from the cake pan.
• 12 Have all the ingredients pre-measured and on standby, as you will need to
  constantly stir.
  
  Add 100g Demerara unrefined cane sugar in a saucepan over medium-high heat and
  stir constantly with a wooden spoon. The cane sugar will gradually melt into an
  brown thick liquid. This takes about 5-6 minutes. 
• 13 Reduce heat to medium. Add 65g cubed unsalted butter. It will bubble up when the
  butter is added. Immediately use a whisk to mix the butter with the sugar
  mixture until the butter melts fully and the mixture is well incorporated. This
  takes about 2-3 minutes. 
• 14 Add 60ml whipping cream gradually while whisking constantly, until well
  incorporated.
• 15 Once the mixture is well-mixed, add in 1 tsp fine salt.
  
  Let the mixture simmer for 30 seconds while stirring constantly, before removing
  it from the heat. Let it cool down before using it to drizzle over the cake.
  
  Note: you can do a taste test and add more salt if desired. The salted caramel
  will thicken when it cools down.
• 16 Serve the spiced apple cake at room temperature or warm, drizzled with salted
  caramel.

Nutrition Info