Sometimes you eat something so good, there are no words to describe it!
Between the salted caramel, the Creme fraiche and the apples!? Oh my goodness!
• 12 Tbs (1 1/2 sticks) of butter, melted and slightly cooled, divided use
• 1- 1/4 cups of flour, plus a little more for dusting the cake pan
• 4 tart apples, peeled, cored, sliced 1/2 inch thick
• 2 Tbs of sugar for the apples, plus 1 cup of sugar for the batter
• 1 tsp of baking powder
• 3/4 tsp of kosher salt
• 1 tsp of finely grated lemon zest
• 3 large eggs, room temperature
• 2 tsp of vanilla extract
• Creme Fraiche (optional, for serving)
• 1/2 cup of sugar
• 1/4 cup of water
• 1/2 cup of heavy cream
• 3 Tbs of butter
• 1/2 tsp of kosher salt
Preheat the oven to 350°
Butter and flour a 9″ cake pan. Heat 2 Tbs of butter in a large skillet, add the apples and 2 Tbs sugar, stir and cook over medium heat til apples are golden brown, about 10 minutes.Let cool and arrange 1/2 of the apples in the bottom of the prepared cake pan.
In a large mixing bowl, whisk together 1 -1/4 cups of flour, 1 cup of sugar, baking powder, salt and lemon zest. Whisk in the eggs, the remaining 10 Tbs of butter and the vanilla, til very smooth.Pour half of the batter over the apples and spread with a butter knife. Top with remaining apples and then the remaining batter. Bake for 45 minutes or until golden and tester comes out clean. Let cool slightly, turn out and cool completely.Make the caramel sauce: Mix sugar and 1/4 cup water in small saucepan and bring to boil over medium heat, stirring often. Boil and swirl the saucepan around til the sugar water turns a beautiful amber color, about 8 – 10 minutes. Remove from the heat and pour in the cream. Return to the heat, stir and cook for 2 minutes until smooth. Remove from the heat again and stir in the butter and salt. Pour into a jar or a bowl and let cool. When it’s finally time to serve this magnificent cake, slice a big piece and drizzle the caramel sauce on top. Then top with the Creme Fraiche if desired! Totally addicting! *I couldn’t find Creme fraiche out here in the country, so I made it, very easy…just combine 1 cup of heavy cream and 3 Tbs of buttermilk and let it sit overnight (in the fridge) the next day you have Creme Fraiche!