*Ingredients:
°1 c 3⁄4 (8 3⁄4 oz/247 g) multipurpose flour
°2 t ground cinnamon
°1 t baking powder
°1⁄4 t salt
°1⁄4 t nutmeg
°1⁄2 c (4 ounces/115 grams) soft butter
°1 c (8 ounces/225 grams) sweet sugar
°2/3 c (4 ounces/115 grams) brown sugar
°2 Eggs
°1 t vanilla extract
°Generous 1⁄2 Cup (4 Fluz/115 ml) Salted Caramel Sauce
°2-3 Apple peel and sliced about 1⁄2 inches (1.5 cm) thick
*Methods :
Heat the stove to 350 ° F (180 ° C) and spread the sides of a 9 "(23 cm) cake pan. In a bowl, whisk together the flour, cinnamon, baking powder, salt and nutmeg. Put away. In a bowl of a holder or hand-held mixer, whisk the spread, granulated sugar and colored earthy sugar for a few moments, until light and comfortable.
Whisk in the eggs, each followed by vanilla. Step by step, add dry stabilizers, scratch the sides of the bowl after each option and stop when completely blended.
Salted caramel sauce is empty in the dish and evenly distributed on the base and sides. Apple systems cut over caramel. Distribute the cake operator fairly over the apples.
Prepare for 45-55 minutes, until the toothpick embedded in the middle tells the truth. Give great access to probability for 5 minutes and then dip into the serving dish to cool completely. In case of severe chills, the apples will stick to the frying pan.
I appreciate the warmth with my frozen vanilla yogurt. This cake is best served on the day of making, but you can store any additives in a waterproof/air-proof stand in the fridge for up to 2 days.
Enjoy !
