There’s something undeniably comforting about the aroma of baking cake wafting through the house, especially as the weather begins to cool and autumn fruits come into season. This delicious apple cake, adorned with a luscious caramel topping, has quickly become a favorite in my kitchen. After several rounds of testing, I can confidently say the combination of soft, spiced cake with a sweet, buttery caramel drizzle is a match made in dessert heaven. The surprise lies in the addition of yogurt which keeps the cake moist and tender, making it the perfect treat for gatherings or a cozy night in.
Why You’ll Love This Recipe
- A delightful combination of flavors with spiced apples and rich caramel.
- Moist cake texture thanks to the use of yogurt.
- Perfect for autumn celebrations or simply enjoying with a cup of tea.
- Quick to prepare, making it a feasible option for last-minute gatherings.
- The caramel adds a sophisticated touch that’s sure to impress your guests.
Ingredients
- 3 medium eggs (about 150 g)
- A pinch of salt
- ½ cup (100 g) sugar
- ⅓ cup (100 ml) sunflower oil
- ¼ cup (70 ml) milk
- ½ cup (125 g) low-fat yogurt
- 1 tablespoon (15 g) baking powder
- 2 cups (250 g) all-purpose flour
- 1 cup (150 g) raisins
- ½ cup (100 g) sugar (for caramel)
- 1 tablespoon (8 g) butter
- ¼ cup (70 ml) whipping cream
Ingredient Notes
- Yogurt: Adds moisture and a slight tang that balances the sweetness of the cake without making it dense.
- Sunflower Oil: A neutral oil that doesn’t overpower the flavor, promoting a tender crumb.
- Raisins: Instead of chocolate or nuts, raisins provide a chewy texture and natural sweetness, complementing the apples beautifully.
Kitchen Tools Needed
- Mixing bowl
- Whisk
- Sifter
- 25 cm (10-inch) round cake pan
- Saucepan
- Rubber spatula
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 180°C (356°F). Grease the cake pan, or line it with parchment paper for easier release.
- Mix the Wet Ingredients: In a mixing bowl, whisk together 3 eggs and a pinch of salt until fluffy, about 3 minutes. Gradually add 100 g of sugar, followed by 100 ml of sunflower oil, 70 ml of milk, and 125 g of low-fat yogurt. Whisk until combined and smooth.
- Combine Dry Ingredients: Sift in 250 g of flour and 15 g of baking powder. Gently fold the mixture together using a rubber spatula until just combined. Over-mixing can lead to a dense cake, so stop as soon as there are no dry patches.
- Add Raisins: Carefully fold in 150 g of raisins, ensuring they are evenly distributed but do not overmix.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for about 35-40 minutes. It’s done when a toothpick inserted in the center comes out clean. Keep an eye on it as oven temperatures can vary.
- Prepare the Caramel: While the cake is baking, make the caramel. In a saucepan, melt 100 g of sugar over low heat, stirring constantly until it turns a deep amber color. Remove from heat and add 8 g of butter, then slowly pour in 70 ml of warm whipping cream, stirring continuously until smooth. Be careful as it will bubble up.
- Cool and Serve: Once the cake has baked, allow it to cool slightly in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Drizzle the caramel sauce over the top before serving.
Pro Tips
- When whisking the eggs and sugar, they should be light and fluffy; this incorporates air for a better rise.
- Bake the cake until it’s just golden on top, and a toothpick comes out clean to avoid dryness.
- Allowing the caramel to cool slightly before pouring it on the cake prevents it from being too runny and helps it adhere better.
- Adding extra mixing time (about 1-2 minutes) after incorporating the dry ingredients can improve cake texture significantly.
Common Mistakes to Avoid
- Don’t skip measuring the flour accurately; using too much can lead to a dry cake.
- Avoid opening the oven door repeatedly, as this causes temperature fluctuations, affecting the cake’s rise.
- Be cautious when making the caramel – if it smokes or smells burnt, it’s overcooked.
Variations
- Substitute half of the raisins with chopped nuts for extra crunch.
- Add spices like cinnamon or nutmeg to the batter for a warm, seasonal flavor.
- For a twist, incorporate grated zucchini for moisture and flavor without being noticeable.
- Top with sliced apples before baking for an added fruit layer.
Serving Suggestions
Slice and serve the cake warm or at room temperature. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Storage Instructions
Store leftover cake in an airtight container at room temperature for up to 3 days. If longer storage is needed, refrigerate for up to a week.
Reheating Tips
Gently reheat slices in the microwave for about 10-15 seconds, or in an oven preheated to 180°C (356°F) for about 5-10 minutes until warmed through.
Nutrition Estimate (per serving)
- Calories: 290
- Protein: 5 g
- Carbs: 45 g
- Fat: 10 g
Recipe Summary Card
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 8
- Cuisine: American
- Course: Dessert
- Calories: 290
Frequently Asked Questions
- Can I substitute the eggs?
Yes, you can use flaxseed meal mixed with water as a vegan alternative. - What if I don’t have low-fat yogurt?
Full-fat yogurt or sour cream can be used as a substitute. - Is there a way to make this gluten-free?
Use a gluten-free all-purpose flour blend in the same quantity. - Can I make this cake ahead of time?
Absolutely! It keeps well for several days and tastes even better after a day in the fridge.
Conclusion
This apple cake with caramel topping isn’t just a dessert; it’s a celebration of flavors that brings joy to any occasion. Baking it fills your kitchen with warmth and nostalgia, making each bite feel like home.
Tested Note
I tested this again and found that letting it cool for 10 minutes in the pan before transferring improved the tenderness of the cake significantly.
Apple Cake with Caramel Topping
This comforting apple cake combines spiced flavors and a luscious caramel topping, perfect for autumn gatherings or cozy nights in.
For the Cake
- 3 medium medium eggs (about 150 g) (Provides structure and richness.)
- 1 pinch salt
- ½ cup sugar (For sweetness.)
- ⅓ cup sunflower oil (Neutral oil that promotes a tender crumb.)
- ¼ cup milk
- ½ cup low-fat yogurt (Adds moisture and slight tang.)
- 1 tablespoon baking powder (Leavening agent.)
- 2 cups all-purpose flour (Base of the cake.)
- 1 cup raisins (Adds natural sweetness and chewy texture.)
For the Caramel
- ½ cup sugar (For the caramel sauce.)
- 1 tablespoon butter
- ¼ cup whipping cream
Preparation
- Preheat your oven to 180°C (356°F). Grease the cake pan, or line it with parchment paper.
- In a mixing bowl, whisk together 3 eggs and a pinch of salt until fluffy, about 3 minutes.
- Gradually add ½ cup of sugar, followed by ⅓ cup of sunflower oil, ¼ cup of milk, and ½ cup of low-fat yogurt. Whisk until smooth.
- Sift in 2 cups of flour and 1 tablespoon of baking powder. Gently fold until just combined.
- Fold in 1 cup of raisins, ensuring they are evenly distributed.
Baking
- Pour the batter into the prepared cake pan. Bake for 35-40 minutes until a toothpick comes out clean.
Making Caramel
- In a saucepan, melt ½ cup of sugar over low heat until it turns amber, stirring constantly.
- Remove from heat and add 1 tablespoon of butter, then slowly pour in ¼ cup of warm whipping cream, stirring until smooth.
Serving
- Allow the cake to cool slightly in the pan for about 10 minutes before transferring to a wire rack. Drizzle caramel before serving.
This cake is great for gatherings and pairs well with whipped cream. Store leftovers in an airtight container.
