CARAMEL APPLE SNACKING CAKE

Love caramel apples, hate eating them

Photograph By Isa Zapata, Food Styling By Liberty Fennell, Prop Styling By Suzie Myers

This cake represents the best parts of the classic sweet-and-sticky fall treat served on a stick—all while being 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 apple-y character, but any baking apple will do the trick. The batter is kissed with cinnamon for a true autumnal flavor, but feel free to leave it out.

8–10 SERVINGS / 1 HOUR 20 MINUTES, PLUS COOLING

INGREDIENTS

1 cup (125g) all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. Diamond Crystal kosher salt, plus more

½ tsp. ground cinnamon*, optional

½ cup (1 stick) unsalted butter, divided

1 cup (200g) light brown sugar*, divided

½ cup (100g) granulated sugar

1 tsp. vanilla extract

2 large eggs

3 large apples, preferably Granny Smith, peeled, grated on the large holes of a box grater

¼ cup heavy cream

Flaky sea salt

*Instead of..

Ground cinnamon, use ground cardamom

Light brown sugar, use dark brown sugar

METHOD

Preheat oven to 350°F. Line the bottom and sides of an 8x8 inch baking dish with parchment paper.

Whisk flour, baking powder, baking soda, 1 teaspoon kosher salt, and cinnamon (if using) in a medium bowl.

Melt ⅓ cup (76g) butter in a small skillet over low heat, then pour into a large bowl; reserve skillet. Add ½ cup (100g) light brown sugar, granulated sugar, and vanilla extract to a large bowl and whisk to combine. Whisk in eggs. Add dry ingredients and whisk until mostly combined. Add grated apples, and whisk until apples are distributed and no spots of dry flour remain. Scrape batter into a prepared baking dish; smooth the top.

Bake cake until a tester inserted into the center comes out clean, 30–35 minutes. Transfer to a wire rack and let cool in pan. Invert cake onto a platter and remove parchment paper. (Turning the cake bottom side up ensures a nice flat surface for glazing.)

Just before serving, melt remaining butter in a reserved skillet over medium heat; cook, stirring constantly, until the milk solids are deep brown, about 3 minutes. Add heavy cream, a pinch of kosher salt, and remaining 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°F). Pour glaze over cake and spread to edges with an offset spatula. Sprinkle flaky sea salt over.

Let glaze cool at least 5 minutes before cutting cake into squares.

This recipe was originally developed for Bon Appetit.