Cinnamon Apple Cake
Active time: 25 minutes
Total time: 90 minutes
Serves: 24 slices or 12 wedges
- Flexipan Charolette Mold
- Medium Perforated Baking Sheet
- Eco Chop
- Mini Spatula
- Flat Spoon
boncook.com
Ingredients
- 1/2 cup butter
- 2 cups sugar
- 2 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 4 cups apples, peeled and cut into small pieces and chopped in the Eco-chop
- 1 cup pecans (optional)
Caramel Sauce:
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla
- Pinch of salt
Instructions
- Preheat the oven to 350°F and place the rack in the center position. Place the mold on the Perforated Baking Sheet and set aside.
- In the mixing bowl, cream together butter and sugar. Add eggs and mix well. Add flour, baking soda, salt, and cinnamon and stir to blend. Gently mix in apples and nuts. Pour the mixture into the mold.
- Bake for 65 minutes or until a cake tester or toothpick comes out clean.
- Unmold within 10 minutes.
For the Caramel Sauce:
- Melt butter in a saucepan over low heat. Add remaining ingredients. Bring to a boil slowly, stirring constantly.
- Continue stirring until sauce thickens, about 5-6 minutes.
- After unmolding, pour over the cake and serve.
BONTIP: As the cake bakes, the outer layer becomes caramelized with a sweet crunch, while the cake is moist and delicious inside, a perfect combination of sweetness and texture.
Enjoy cooking and baking from our BONCOOK kitchen to yours!
