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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For salted caramel sauce: | 2. Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. | 3. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 8–10 minutes. | 4. Remove from heat and slowly add cream (mixture will bubble vigorously). Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes. | 5. Remove from heat and mix in butter and salt. | 6. Pour caramel sauce into a small heatproof jar or bowl; let cool. | 7. For cake: | 8. Place rack in middle of oven and preheat to 350°F Butter and flour cake pan; set aside. | 9. Heat 2 tablespoons melted butter in a large skillet over medium heat. | 10. Add apples, sprinkle with 2 tablespoons sugar, and cook, tossing occasionally, until apples are golden brown, 10–12 minutes. | 11. Arrange half of the apples in the bottom of prepared cake pan so most of it is covered (a few gaps are okay). | 12. Whisk baking powder, salt, lemon zest, 1 1/4 cups flour, and remaining 1 cup sugar in a large bowl. | 13. Whisk in eggs and remaining 10 tablespoons melted butter until smooth. | 14. Pour half of batter over apples in an 8-inch diameter cake pan, top with remaining apples, then pour remaining batter over. | 15. Bake cake until top is golden and a tester inserted into the center comes out clean, 40–50 minutes. | 16. Transfer pan to a wire rack and let cake cool slightly; turn out onto rack and let cool. | 17. Serve cake with caramel sauce and creme fraiche. | 18. DO AHEAD: Caramel sauce can be made 5 days ahead. Cover and chill. Cake can be baked 1 day ahead. Keep wrapped tightly at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
kosher salt	1/2	teaspoon		-	-	-	-
butter	12	tablespoons	unsalted melted cooled divided	256.5	11.7855	8.0145	21.6
purpose flour	1 1/4	cups		-	-	-	-
tart apple	4			-	-	-	-
sugar	2	tablespoons	divided	319.8	60.008	10.01	4.992
sugar	1	cup	divided	319.8	60.008	10.01	4.992
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
kosher salt	3/4	teaspoon		-	-	-	-
lemon zest	1	teaspoon	grated	-	-	-	-
egg	3			214.5	1.08	18.84	14.265
creme fraiche				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.