I saw Wendy did this, and looks so delicious to me.I love the combination of apples and cinnamon powder.Makes me happy..lol..Next time if I do this cake again, I'll double up the Demerara Caramel.The caramel was so delicious!!!!!
Here's the recipe which I copied from Wendy.Thank you Wendy for this great recipe.
1 tbsp softened butter
2 Granny Smith apples,peeled, cored, halved and thinly sliced
1/2 tsp cinnamon powder
120gm demerara sugar(pulse to a finer grain and use 2tbsp of this to mix with cinnamon powder)
4 large eggs
100gm cake flour, sifted together with 1/2 tsp baking powder.
60 gm butter , melted
1 tsp vanilla essence
125 ml or 1/2 cup heavy cream/whipping crream
100gm or 1/2 cup demerara sugar
1/2tsp vanilla essence
1/8 tsp salt
Generously butter a 9 inch baking dish with butter.
Toss apple with 2 tbsp of pulsed demerara sugar and 1/2 tsp cinnamon powder.
Arrange the apples nicely on the buttered baking dish.
Preheat oven at 180C.
Beat eggs with the rest of the pulsed demerara sugar until thick and pale,about 5-7 minutes on high speed.
Fold in sifted flour in 3 additions until no lumps are seen.
Fold in melted butter and vanilla essence.
Pour batter over arranged apples.
Bake for 30 minutes or until toothpick comes out clean.
for the caramel:
While the cake is baking......
Cook on medium heat,cream, sugar, vanilla and salt until it boils,continuing cook until it become thick(about 6-8 minutes).
Remove from heat and leave to cool slightly.
Overturn the cake onto a plate and pour warm caramel over the cake.
Let the caramel cooled, then serve.