Warm Apple Cake with Apple Compote and Caramel Sauce
4 individual cakes in 10 cm / 4.0-inch forms, or one 20 cm / 8.0-inch form
Ingredients:
100 g (3.5 oz) butter, room temperature
100 g (3.5 oz) sugar
0.5 vanilla bean, seeds
1 egg
100 g (3.5 oz) flour
1 tsp baking powder
2 tart apples
Butter and sugar for greasing the forms
Sugar and cinnamon for topping the cake before baking
Instructions:
Whip together butter, sugar, and vanilla seeds until well combined.
Mix in the egg until well blended, then add flour and baking powder, stirring well.
Preheat the oven to 140°C / 285°F. Grease the forms with butter and sugar, and place a piece of parchment paper at the bottom of each form.
Divide the batter among the forms.
Peel the apples, cut into wedges, press the apple slices slightly into the batter, sprinkle with cinnamon and sugar.
Bake for about 40 minutes.
Allow to rest in the forms for 15-20 minutes after baking, then invert the cakes onto a cooling rack.
Apple Compote
Ingredients:
4 tart apples
100 g (3.5 oz) sugar
1 cinnamon stick
1 dl (0.4 cups) fresh apple juice
Lemon juice to taste
Instructions:
Peel and dice the apples.
Melt sugar in a wide saucepan into a light caramel.
Add apples, cinnamon stick, and apple juice, and simmer until sugar is dissolved.
Caramel Sauce
Ingredients:
100 g (3.5 oz) sugar
2 tbsp water
50 g (1.8 oz) butter
100 g (3.5 oz) heavy cream
0.5 tsp Maldon salt
Instructions:
Cook sugar and water into a light caramel.
Stir in butter and cream, cook together, then add salt.
For serving:
Cultured sour cream
A pinch of real vanilla seeds
Instructions:
Whisk the sour cream until light, add vanilla seeds, and serve alongside the apple cake.
Preheat the oven to 140°C / 285°F.
Assemble the dessert by distributing apple compote into the forms, place the cakes on top, press down slightly, and pour caramel sauce on top.
Place lids on the forms and warm for 6 minutes.
Serve warm with whipped sour cream.
