Caramel apple loaf cake
A fluffy cake topped with a sticky, crunchy filling will keep your guests coming back for more
Ingredients
- 3/4 cup or 175 ml milk
- 3 eggs lightly beaten
- 1 tsp baking powder
- 1/2 tsp salt
- 2/3 cup or 225 g regular sugar
- 3 Tablespoons Dulce De Leche caramel
- 1 1/2 teaspoons Ground cinnamon
- 2/3 cup or 125 g light brown sugar
- 1 teaspoon Ground nutmeg
- 3/4 cup or 175 g softened butter
- 1 3/4 cups or 225 g Plain / All purpose flour sieved
- 2 Apples
- Squeeze of lemon juice
Instructions
First, heat the oven to 170 C, gas 3, 325 F. Grease and line your mold. See here for how to align.
Then, prepare all your ingredients, i.e. sift the flour and add the salt and baking powder to the flour with 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. Peel and seed the apples and cut them so that they are about 1/4 inch thick, then place them in a bowl and add the rest of the cinnamon and nutmeg, with a pinch of lemon juice. Discard the slices so that they are all coated evenly.
Start by making the cake batter by skimming the butter and sugar until a light pale color. Add the dulce de leche and mix.
Slowly add the beaten eggs to the blender, on low speed, a little at a time. If the mixture starts to curdle or crack, add a spoonful of your sifted flour, continue adding the eggs and a little flour if necessary, until all the eggs are added.
Add half the milk with half the flour, keeping the mixer at low speed. Once mixed, add the remaining milk and gently fold in the rest of the flour until smooth.
Transfer HALF of the cake mix to the greased and lined bread pan, then arrange half the apple slices along the pan. Add the rest of the cake mix and finally arrange the remaining apple slices along the top. The slices will run beneath the surface during cooking so don't worry!
Place in the oven for 1 h 20 to 1 h 30.
Please test if the cake is made using a skewer and prick it in the middle to see that it comes out clean. Each oven is different and cooking times may vary a little. If your cake needs a little more time, you can cover the top with aluminum foil if you think it is getting too brown. Depending on the apples you use, they all contain varying amounts of water, which can make cooking time slightly different for everyone, so check the cooking!
When the cake is finished, take it out of the oven and leave it in the pan until it is cold enough to be transferred to a cooling rack. It is also nice to pour a little dulce de leche on top!
Let cool. keep in a tightly closed case.
Happy Cooking Time.
