Salty-sweet caramel apple topping on a cake with a shockingly light, wonderful texture. You do have to refrigerate leftovers, which feel more dense after refrigeration, but it’s still fantastic! Definitely one worth repeating.

Ingredients:

Topping:

• 3 apples, peeled, cored, and cut into 8 wedges each (I can never be bothered to peel, but I do have a corer that makes cutting into 8 much easier after!)
• 4 tablespoons unsalted butter
• 1 cup brown sugar
• 1 teaspoon salt

Cake:

• 8 tablespoons unsalted butter, room temperature
• 1 cup granulated sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup heavy cream (they called for half-and-half, but that’s not what I have, and it most definitely worked this way)
• ice cream or whipped cream, for serving (optional)

Preheat oven to 350 degrees. Line the bottom of a 10″ springform with parchment and grease with cooking spray. If your springform isn’t trustworthy, as mine apparently isn’t, place it on a baking sheet to eventually catch leaks.

In a large skillet, combine all the topping ingredients over medium heat. Cook, stirring occasionally, until the apples begin to soften, about 10 minutes.

Transfer to the cake pan, arranging the apple slices in a spiral pattern.

In a large bowl, cream together the butter and sugar.

Add the eggs and vanilla.

Beat in the dry goods, followed by the cream.

Gently transfer the batter into the cake pan and spread evenly over the apples.

Bake 40-45 minutes, until the cake springs back when gently pressed.

Good thing I had the pan underneath to catch the leaks!!

Let cool 5-10 minutes in the pan, then flip out onto a serving platter.

Serve with ice cream or whipped cream, and refrigerate any leftovers.

Salted Caramel Apple Cake

Adapted from a flyer from Kroger, doesn’t appear to be available online.

Topping:

• 3 apples, peeled, cored, and cut into 8 wedges each
• 4 tablespoons unsalted butter
• 1 cup brown sugar
• 1 teaspoon salt

Cake:

• 8 tablespoons unsalted butter, room temperature
• 1 cup granulated sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup heavy cream
• ice cream or whipped cream, for serving (optional)

Preheat oven to 350 degrees. Line the bottom of a 10″ springform with parchment and grease with cooking spray.

In a large skillet, combine all the topping ingredients over medium heat. Cook, stirring occasionally, until the apples begin to soften, about 10 minutes. Transfer to the cake pan, arranging the apple slices in a spiral pattern.

In a large bowl, cream together the butter and sugar. Add the eggs and vanilla, then the dry goods, followed by the cream. Gently transfer the batter into the cake pan and spread evenly over the apples. Bake 40-45 minutes, until the cake springs back when gently pressed. Let cool 5-10 minutes in the pan, then flip out onto a serving platter. Serve with ice cream or whipped cream, and refrigerate any leftovers.