This cake was a mistake. I was recipe testing with my food styling assistant, Sam, and we were making a tarte tatin, but Sam went into apple pie mode and started slicing the apples instead of halving them. But luckily I had left over caramel, so we made a sort of modified dump cake with apples and caramel. The result was delicious (obviously, it’s apples, caramel, and cake) and is especially good with ice cream. Enjoy!
2 cups apple, peeled, cored and sliced
2/3 cup salted caramel
1 cup all purpose flour
1/2 teaspoon double acting baking powder
1/4 teaspoon salt
2/3 cup white sugar
1 teaspoon vanilla
Pre heat oven to 350 F.
Spray a 9 inch pie pan with non-stick spray. Combine the apples slices and caramel, tossing to coat.
For the batter, sift the dry ingredients and set aside.
Whip the eggs for one minute on high, until light and frothy. Add the sugar slowly, still beating on high until the eggs are very pail and light (4 more minutes). Add the vanilla, beating slowly. Add the dry ingredients, also beating on low. Pour the batter evenly into the pan, top with apple caramel mixture, and bake for 30-35 minutes, or until golden brown and pulling away from the edges.