Ingredients FOR THE CAKE: 5 egg whites, room temperature ¾ cup buttermilk ¾ cup unsalted […]
1 ¾ cup (8 ¾ oz /247g) all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon nutmeg
½ cup (4oz/115g) butter, softened
1 cup (8oz/225g) granulated sugar
2/3 cup (4 oz/115g) brown sugar
2 large eggs
1 teaspoon vanilla extract
A generous ½ cup (4floz/115ml) salted caramel sauce
2-3 apples , peeled, cored and sliced about ½ inch (1.5cm) thick
Preheat the stove to 350°F (180°C) and spread the sides of a 9-inch (23 cm) cake skillet. In a bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Put away. In a bowl of a stand or handheld blender, beat the spread, granulated sugar, and earthy colored sugar for a couple of moments, until light and cushy.
Beat in the eggs, each in turn followed by the vanilla. Step by step add the dry fixings, scratching down the sides of the bowl after every option and halting when just completely blended.
Empty salted caramel sauce into the dish and spread equally over the base and up the sides. Organize cut apples on top of the caramel. Spread the cake player equitably on top of the apples.
Prepare for 45-55 minutes, until a toothpick embedded in the middle tells the truth. Give cool access the prospect 5 minutes and afterward upset onto a serving dish to totally let cool. On the off chance that it chills off too mcuh the apples will adhere to the skillet.
Appreciate warm with vanilla frozen yogurt. This cake is best served the day it is made, however you can store any extras in a water/air proof holder in the fridge for as long as 2 days.