by Nicholle Bath, Heirloom Cafe
- 3 Granny Smith apples, peeled & sliced thin
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon salt
- 1/2 cup canola oil
- 1/4 cup water
- 2 teaspoons vanilla extract
- 1 Tablespoon apple cider vinegar
- Powdered sugar, for dusting (optional)
- Preheat the oven to 350°F. Lightly grease an 8-inch cake pan. Cut parchment paper into a circle big enough to cover the bottom of the cake pan. Grease again. Arrange apple slices into a circular pattern.
- In a large mixing bowl, add all dry ingredients and whisk to combine.
- In a separate mixing bowl, whisk together wet ingredients.
- Add wet ingredients into dry mixture, and mix until just combined. Do not over mix. The batter will be quite thick, but don’t worry, the apples will add moisture while baking.
- Gently add the batter into the cake pan; be careful not to ruin your apple design. Using a spatula or fingertips, gently even out the top.
- Bake for 30 to 35 minutes or until the top is lightly browned. Rotate once halfway through the baking time. Stick a toothpick through the center of the cake to make sure it has baked thoroughly. While the cake is the oven, start the salted caramel.
- Once the cake has finished baking, allow cake to cool for 15 minutes. Once cooled, loosen edges of the cake with a knife. Flip cake pan onto serving dish. Carefully remove parchment paper.
- Drizzle top with salted caramel, and dust with powdered sugar if desired. Best served warm. Enjoy!
SALTED CARAMEL INGREDIENTS:
- 3/4 cup organic brown sugar
- 1 cup full fat coconut milk (found in cans), room temperature
- 3/4 teaspoon sea salt
SALTED CARAMEL INSTRUCTIONS:
- Heat a sauce pan over medium high heat.
- Add sugar and stir for about a minute.
- Stir in coconut milk and sea salt.
- Bring mixture to a boil, then reduce to a simmer. Let mixture simmer for about 13 to 15 minutes until the caramel thickens. Stir the caramel occasionally to prevent it from burning. The caramel should be ready when it starts sticking to the back of a spoon.
- Remove the pan from the heat, and let the caramel cool for 5 minutes before transferring to a bowl or jar.
- Keep the caramel in the fridge until the cake is done.