Craving a cozy, tender and delicious cake? Then this Apple Cinnamon & Salted Caramel Cake is something for you! This lovely cake is baked using easy staple ingredients and really easy so make. Serve it as an afternoon snack when you want something tasty yet healthy or for dessert just as is, with some home made vanilla custard or a scoop of ice cream. This cake is gluten, oil, nut and sugar free.
Apples and cinnamon is one of the best combinations all times! Baking with apples and cinnamon during fall and winter is all you need to have a lovely comforting treat. But I actually think we should bake more with apples all year round, because it’s too good to miss out on rest of the year. This cake is a tender, moist and absolutely delicious cake with pieces of apple in the batter and thin apple slices on top. The pieces of apple combine so well with the cinnamon spiced cake batter and add a lovely sweetness, makes the cake more tender and moist but also gives it a wonderful texture. The thin apple slices on top add a rustic and home made feeling to the cake. But the best part is the salted caramel sauce that is poured on top of the cake halfway through the baking time, which gives this cake a lovely caramelized taste and touch. The caramel taste is subtile, not at all taking over the lovely apple cinnamon tastes and notes, rather enhancing it and adding that extra pow. This cake is too good to miss out on!
A few tips:
- I like to use fall apples that are a sweet, slightly tart and juicy. You can use any apples of your liking.
- You can use peeled or unpeeled apples depending on which alternative you prefer. I prefer to leave the skin on.
- Make sure you neither dice the apples into too small dices, since you want to really feel a piece of apple when taking a bite, but still not too big. You don’t want a piece of apple taking over or feeling too big in our mouth. You want the perfect piece of cake combining both enough apple and cake at the same time.
- Bake the cake for 15 minutes, then gently pour the caramel sauce over it, spreading it evenly over the cake, then bake for another 22-28 minuts.
- Let the cake cool slightly before you run a knife around the edges, then remove it from the spring form and let it cool for at least another 20 minutes.
- This cake is delicious to serve both slightly warm and cold.
Ingredients for this Apple Cinnamon & Salted Caramel Cake:
- Eggs
- Sugar free granulated sugar
- Ripe banana
- Apple sauce
- Greek yogurt
- Oat flour
- Rice flour
- Cinnamon
- Baking powder
- Baking soda
- Salt
- Apples
- Caramel sauce
Other recipes you might like:
- Swedish Tosca Muffins – Swedish Caramel Nut Muffins (Gluten, Oil & Sugar Free)
- Healthy Apple Cheesecake Muffins (Gluten, Nut, Oil & Sugar Free)
- Chocolate Sour Cream Plum Cake (Gluten, Sugar, Nut & Oil Free)
- Hazelnut Cake with Whipped Creme fraiche & Cherry Jam Topping (Gluten, Oil & Sugar Free)
- Cherry Almond Cake (Gluten, Oil & Sugar Free)
- Raspberry Crumb Cake (Gluten & Sugar Free)
- Peach & Almond Cake (Gluten & Sugar Free)
- Breakfast Apple Pie (Gluten, Nut, Oil & Sugar Free)
- Walnut Honey Cake with Cream Cheese Frosting (Gluten, Oil & Refined Sugar Free)
- Apple Ricotta Cake (Gluten, Oil & Sugar Free)
Apple Cinnamon & Salted Caramel Cake (Gluten, Oil, Nut & Sugar Free)
Ingredients
- 3 Eggs
- 1 1/2 dl Sugar Free Granulated Sweetener
- 1/2 small Ripe banana
- 1/2 dl Apple sauce
- 1 dl Greek yogurt
- 2 dl Oat flour
- 3/4 dl Rice flour
- 3/4 tbsp Cinnamon
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/3 tsp Salt
- 3-4 Apples, divided
Caramel sauce
- 1 dl Sugar free granulated sweetener that caramelizes well (important)
- 1 tbsp Water
- 1/2 dl Cream (I used low fat)
- 1/3 tsp Salt
Instructions
- Preheat the oven to 175 degrees Celsius.
- Line or grease a 18 or 20 cm spring form (I used a 18 cm).
- Combine oat flour, rice flour, cinnamon, baking powder, baking soda, salt in a bowl. Set aside.
- Add eggs and granulated sweetener to a big bowl. Whisk until fluffy and slightly pale (takes a few minutes).
- Add the mashed banana, apple sauce and greek yogurt to the bowl and whisk until incorporated and smooth.
- Add the dry ingredients in three steps, gently whisking in between to incorporate the dry ingredients into the batter.
- Dice 1 1/2-2 apples (depending on how large they are), you should have about 2 dl diced apples. Add to the cake batter and gently fold in.
- Pour the cake batter into the prepared spring form.
- Slice 1 1/2-2 apples thinly and arrange on top of the batter.
- Place in the middle of the oven, bake for 15 minutes.
- Meanwhile prepare the caramel sauce if making your own by adding granulated sugar and water to a small pot. Bring to a boil, lower to medium heat and let it simmer until the sugar has caramelized (takes around 4-5 minutes). Remove from the heat, let it cool for one minute. Stir in the cream whisking constantly until incorporated.
- Pour the caramel sauce over the cake, spreading it gently over the cake, then bake for another 25-30 minutes, until golden brown or when a toothpick comes out clean.
- Remove from the oven, let it cool for 10 minutes. Run a knife around the edges then gently remove from the spring form. Place on a cooling rack at let it cool for at least 20-30 minutes more. Serve slightly warm or cold.