This cake represents the best parts of the classic sweet-and-sticky fall treat served on a stick—all while being so much easier to eat. Grated apples are key to keeping the cake ultra-moist and almost custardy. And while peeling them first might seem like a waste of time, removing that waxy outer layer actually makes the apples faster and easier to grate. We found Granny Smiths gave the cake the most appley character, but any crispbaking applewill do. The batter is kissed with cinnamon for a little extra autumnal, spiced-apple flavor, but feel free to leave it out. Light brown sugar is ideal for achieving the truest caramel vibes for the glaze, though dark brown sugar will work just as well if that’s what you have.
Ingredients
8–10 servings
Step 1
Preheat oven to 350°. Line bottom and sides of an 8x8" baking dish with parchment paper. Whisk1 cup (125 g) all-purpose flour,1茶匙。baking powder,1茶匙。baking soda,1茶匙。金刚石晶体或½茶匙。莫顿犹太萨尔t, and½ tsp. ground cinnamon(if using) in a medium bowl.
Step 2
Melt⅓ cup (5 Tbsp. plus 1 tsp.) unsalted butterin a small skillet over low heat, then pour into a large bowl; reserve skillet. Add½ cup (100 g) light brown sugar,½ cup (100 g) granulated sugar, and1茶匙。vanilla extractto large bowl and whisk to combine. Whisk in2 large eggs. Add dry ingredients and whisk until mostly combined. Add3 large apples, preferably Granny Smith, peeled, grated on the large holes of a box grater, and whisk until apples are distributed and no spots of dry flour remain. Scrape batter into prepared baking dish; smooth top.
Step 3
Bake cake until a tester inserted into the center comes out clean, 30–35 minutes. Transfer to a wire rack and let cake cool in pan. Invert cake onto a plater and remove parchment paper. (Turning the cake bottom side up ensures a nice flat surface for glazing.)
Step 4
Just before serving, melt remaining2 Tbsp. plus 2 tsp. unsalted butterin reserved skillet over medium heat; cook, stirring constantly, until milk solids are deep brown, about 3 minutes. Add¼ cup heavy cream, apinch of kosher salt, and remaining½ cup (100 g) light brown sugar. Stirring constantly, bring mixture to a boil and cook until slightly thickened and sugar is melted, 1–2 minutes (an instant-read thermometer should register 225°). Pour glaze over cake and spread to edges with an offset spatula. Sprinkleflaky sea saltover.
Step 5
Let glaze cool at least 5 minutes before cutting cake into squares.
Leave a Review
Reviews (4)
Back to TopSo easy and people always rave about this when I bring it
Alex
3/26/2023
Extremely moist and delicious, easy to make, definitely worth the effort.
RRatliff
NYC
3/16/2023
This was so good. It’s easy to throw together, a great way to use up some apples I had lying around, and it works equally well for breakfast with coffee and as a sweet-salty dessert.
Anna
12/13/2022
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