Sunday, October 30, 2011

Apple and Caramel Cake

I brought this cake along to the English Seminar for some friends of mine. Cyril, who usually is also already there in the early morning, always gets a piece of cake for breakfast :-) The others had it as a dessert after lunch. I liked the idea of putting caramel candy into a cake. The recipe is easy and the cake stays moist for up to 3 days. A winner if you ask me.

(Original version in German here)

150g soft butter
200g sugar
1 pinch of salt
4 eggs
250g flour
1 teaspoon baking powder
2 red apples, cut into slices
150g soft caramel candy, roughly chopped

Preheat the oven to 180°C:

Beat butter, sugar and salt until foamy. Add one egg after the other and beat for about 5 more minutes until you have a pale batter. Mix flour and baking powder and add to the batter, mix well. Fold in apples and caramels and mix well. Fill the dough into a prepared 28cm cake tin. Bake for about 70 minutes (in my oven, it took about an hour).

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