Apple-Caramel Mash in the Sweet Blog Style

Name: Apple-Caramel Mash in the Sweet Blog Style
Prep time: 90 min
Total time: 90 min
Yield: 8 servings
Ingredients: 300 g Wheat flour; 180 g White sugar; 200 g Butter; 180 szt. Egg; 120 ml Milk; 12 g Baking powder; 2 szczypta Salt; 600 szt. Apple; 30 ml Lemon juice; 6 g Ground cinnamon; 100 g Brown sugar; 60 ml 30% cream; 5 g Vanilla extract; 50 g Toasted almond flakes; 20 g Pearl sugar (for sprinkling)

Cakes and Bakes Desserts 90 min Medium 10 wyświetleń ~33.15 PLN - (0)

Description

A delicate creamed cake with pieces of juicy apples and a velvety caramel sauce. This is my variation on the classic creamed cake — I add a brief treatment of the apples (lightly sautéed with lemon and cinnamon) and a thick caramel made from brown sugar and cream, which seeps into the moist interior of the cake and gives it a dessert-like character. The cake has a golden, slightly crispy crust and a soft, fluffy interior with pieces of apple. It tastes great warm with a scoop of vanilla ice cream or cold with a cup of coffee. The shiny caramel cascading over the piece and toasted almond flakes (optional) catch the eye. The recipe is described step by step, with tips for beginners — how to check the temperature of the ingredients, how to recognize well-beaten butter with sugar, and when the cake is ready in the oven.

Składniki (15)

Servings:

Wheat flour 300 g
White sugar 180 g
Butter 200 g
Egg 3 szt.
Milk 120 ml
Baking powder 12 g
Apple 3.3 szt.
Lemon juice 30 ml
Brown sugar 100 g
30% cream 60 ml
🌿 Przyprawy
Salt 0.1 szczypt
Ground cinnamon 6 g
✨ Opcjonalne
Vanilla extract 5 g
Toasted almond flakes 50 g
Pearl sugar (for sprinkling) 20 g

💰 Szacowany koszt dania: ~33.15 PLN (4.14 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

Take the butter and eggs out of the fridge for about 30–60 minutes to reach room temperature (the butter should be soft but not melted). Sift 300 g of flour into a large bowl and measure out 12 g of baking powder and 2 g of salt, mixing the dry ingredients together. Measure 120 ml of milk and set it aside. Prepare the baking pan (a 25×11 cm loaf pan or a 24 cm springform pan) — line it with parchment paper and lightly grease it with 10 g of butter or use cooking spray.

Ingredients: Butter, Egg, Wheat flour, Baking powder, Salt, Milk

Use a large plastic or metal bowl and a sieve to sift the flour. Shape: loaf pan or springform pan — if you are using a springform pan, reduce the baking time by about 5-10 minutes. Do not skip sifting the flour — it aerates the structure of the cake.

Preparing the apples

Wash and peel the apples (600 g). Remove the cores and cut into cubes of about 1 cm or into thin slices — uniform pieces bake evenly. In a large bowl, mix the chopped apples with 30 g of lemon juice and 6 g of cinnamon to prevent browning and add flavor. Set aside for 10 minutes — the lemon juice should slightly soften the edge pieces and release the aroma.

Ingredients: Apple, Lemon juice, Ground cinnamon

Use a sharp knife and a cutting board. If the apples are very juicy, squeeze out the excess juice onto a paper towel to avoid thinning the batter.

Sautéing the apples (optional)

In a medium skillet, melt 10 g of butter over medium heat. Add the fruit prepared with cinnamon and sauté for 3–5 minutes, gently stirring, until the pieces are slightly softened and release their aroma — they should become soft at the edges but not completely break down. Set aside to cool slightly (5–7 minutes).

Ingredients: Apple, Butter, Ground cinnamon

Use a wide skillet or non-stick. Sautéing is optional, but it gives the apples a deeper flavor and a caramelized note. Be careful not to overcook — they should remain firm.

Sponge cake — creaming butter with sugar

In a separate large bowl, place 200 g of soft butter and 180 g of white sugar. Beat with a paddle attachment on medium speed for 2–3 minutes until the mixture becomes light, fluffy, and creamy — when you stop the mixer, the mixture should slowly fall from the beaters in a smooth ribbon. If you are beating by hand, use a wooden spoon and vigorously mix for 6–8 minutes.

Ingredients: Butter, White sugar

Use a mixer with paddle attachments or a wooden spoon by hand. The butter must be soft — if it's cold, you won't aerate it properly. Do not prolong the beating once fluffiness is achieved, as the mixture may separate.

Sponge cake — adding eggs and vanilla

Add the eggs (180 g — 3 pieces) to the whipped butter one at a time: crack in one egg, beat for 20–30 seconds on low speed until absorbed; add the next one, repeat. If you are using vanilla extract (optional), add 5 g along with the last egg. The mixture should be uniform, with no visible traces of raw egg.

Ingredients: Egg, Vanilla extract, Butter

If the mixture looks curdled (fat separates), add 1–2 tablespoons of flour and beat briefly — this should save the consistency. Room temperature eggs prevent curdling.

Combining dry and wet ingredients

In a bowl with beaten butter and eggs, alternately add the dry ingredients (300 g of flour mixed with 12 g of baking powder and 2 g of salt) and 120 ml of milk: start and finish with the dry ingredients. Add in three batches (1/3 of the flour, 1/2 of the milk, 1/3 of the flour, 1/2 of the milk, the remaining flour). Gently mix with a spatula or on low speed with a mixer just until combined — the batter should be thick but not overly dense, with no visible streaks of flour.

Ingredients: Wheat flour, Baking powder, Salt, Milk

Use a silicone spatula to gently fold. Do not mix for too long — overmixing develops gluten and the dough will become tougher.

Adding apples to the cake

Gently fold the prepared apples (sautéed or raw) into the batter using a spatula — evenly distribute the pieces, taking care not to crush them too much. The finished batter should have visible pieces of apples scattered throughout.

Ingredients: Apple, Toasted almond flakes

Use a wide spatula. If the apples were very moist, squeeze them out before adding. Additionally, you can add 50 g of toasted almond flakes for crunch.

Baking

Transfer the batter to the prepared pan, smoothing the top with a spatula. Place in the preheated oven at 175°C (top-bottom, no convection) and bake for 45–55 minutes. After 35 minutes, check every 5–7 minutes: the cake is ready when a toothpick inserted in the center comes out dry or with a few moist crumbs (not with wet raw batter), and the top is golden.

Ingredients: Wheat flour, Egg, Butter, Milk, Apple, Baking powder

Use the middle rack of the oven. If the top browns too much, loosely cover it with a sheet of aluminum foil. Do not open the oven in the first 30 minutes, as it may collapse.

Cooling

After baking, remove the cake from the oven and let it sit in the pan for 10–15 minutes — this will allow the walls of the cake to stabilize. Then gently transfer the cake to a metal rack to cool completely. The cake should be slightly warm or reach room temperature before drizzling with caramel, so that the caramel does not run off immediately.

Use kitchen gloves to remove the pan. If the cake has stuck to the pan, run a knife along the edges before removing.

Preparation of caramel sauce

In a small heavy-bottomed saucepan, melt 100 g of brown sugar with 30 g of butter over medium heat, stirring with a wooden spoon until the sugar dissolves and the mixture begins to bubble and take on an amber color (about 4–6 minutes). Remove from heat and carefully pour in 60 ml of cream, stirring vigorously — the sauce will foam. Place back over low heat and cook for 1–2 minutes until the caramel thickens to the consistency of a thick sauce (it should flow slowly from the spoon). Set aside to cool slightly (2–3 minutes).

Ingredients: Brown sugar, Butter, 30% cream

Use a heavy-bottomed saucepan and a wooden spoon. Be careful — hot caramel is very hot and can burn. If the caramel starts to burn excessively, remove the saucepan from the heat and add some cream.

Finishing and decoration

When the caramel has slightly cooled (it should be warm, not boiling), drizzle it over the top of the slightly cooled cake in a thin stream, spreading it with a spatula so that it drips down the sides as well. If you are using 50 g of almond flakes, toast them in a dry pan for 2–3 minutes until golden and sprinkle them over the cake. Optionally, sprinkle 20 g of pearl sugar for a shiny effect.

Ingredients: Brown sugar, Toasted almond flakes, Pearl sugar (for sprinkling)

Do not pour hot caramel directly onto a cold cake — it may crack. If the caramel is too thick, heat it for a moment over low heat and mix thoroughly.

Serving

Cut the cake into slices with a sharp knife (preferably a serrated knife) and serve slightly warm with a scoop of vanilla ice cream or on its own. The cake can also be cut into smaller pieces as a sweet snack with coffee.

Use a sharp knife for clean cuts; dip the knife in hot water and wipe it between cuts for aesthetically pleasing slices.

Fun Fact

💡

Sponge cakes have a long history in home cooking — the method of creaming butter with sugar allows for aerating the batter and achieving a soft, crumbly texture without complicated techniques. The addition of caramel to the sponge cake is a newer idea that combines homey simplicity with dessert elegance.

Best for

popołudniowa kawa spotkanie z przyjaciółmi świąteczne popołudnie

Tips

🍽️ Serving

Serve the cake slightly warm — this way the caramel is gooey and aromatic. A scoop of vanilla ice cream or thick Greek yogurt will be a perfect complement. When cutting, use a hot knife to ensure even slices. For effect, you can drizzle additional warm caramel at the table.

🥡 Storage

Store the cake at room temperature covered or in an airtight container for up to 2 days. In the fridge, it lasts up to 4 days (the caramel may harden — warm briefly in the microwave before serving). Freezing: wrap sliced pieces in foil and store for up to 2 months; thaw slowly in the fridge, and gently warm before serving.

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Ingredients (15)

Servings:

Wheat flour 300 g ~1.20 zł
White sugar 180 g ~3.60 zł
Butter 200 g ~8.00 zł
Egg 3 szt. ~1.44 zł
Milk 120 ml ~0.60 zł
Baking powder 12 g ~0.18 zł
Apple 3.3 szt. ~12.00 zł
Lemon juice 30 ml ~0.75 zł
Brown sugar 100 g ~0.30 zł
30% cream 60 ml ~0.90 zł
🌿 Przyprawy
Salt 0.1 szczypt ~0.01 zł
Ground cinnamon 6 g ~0.12 zł
✨ Opcjonalne
Vanilla extract 5 g ~0.75 zł
Toasted almond flakes 50 g ~3.00 zł
Pearl sugar (for sprinkling) 20 g ~0.30 zł

💰 Szacowany koszt dania: ~33.15 PLN (4.14 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

4762 kcal

Kalorie

Białko 58.9g

Węglowodany 657.4g

Tłuszcze 219.5g

🔥

255 kcal

Kalorie

Białko 3.2g

Węglowodany 35.2g

Tłuszcze 11.8g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik.pl

90 min

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