Caramel Apple Cake Recipe (Cinnamon Topping)

Name: Caramel Apple Cake Recipe (Cinnamon Topping)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 to 10
Cuisine: Québécoise
Ingredients: 1 1/2 cups (210 g) all-purpose flour; 2 tsp (10 ml) baking powder; 1/2 tsp (2 ml) baking soda; 1/4 tsp (1 ml) salt; 3/4 cup (150 g) granulated sugar; 1 cup Cortland apple (about 1 large), peeled and diced; 2 large eggs; 1 tsp (5 ml) vanilla extract; 1/2 cup (120 ml) canola oil; 1/2 cup (120 ml) plain Greek yogurt; 1/4 cup (50 g) granulated sugar; 1 tsp (5 ml) ground cinnamon; 1 tbsp (15 ml) butter, melted; 1/2 cup (125 ml) unsalted butter; 1 cup (250 ml) dark brown sugar; 1/4 cup (60 ml) 35 % cooking cream; 1 tsp (5 ml) vanilla extract; 1/4 tsp (1 ml) salt

Preparation 20 min
Cooking 45 min
Servings 8 to 10
Freezing Absolutely

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Cake

1 1/2 cups (210 g) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
3/4 cup (150 g) granulated sugar
1 cup Cortland apple (about 1 large), peeled and diced
2 large eggs
1 tsp (5 ml) vanilla extract
1/2 cup (120 ml) canola oil
1/2 cup (120 ml) plain Greek yogurt

Cinnamon topping

1/4 cup (50 g) granulated sugar
1 tsp (5 ml) ground cinnamon
1 tbsp (15 ml) butter, melted

Caramel sauce

1/2 cup (125 ml) unsalted butter
1 cup (250 ml) dark brown sugar
1/4 cup (60 ml) 35 % cooking cream
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) salt

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Preparation

Preheat the oven to 350 °F (180 °C). Butter a 9-inch (23 cm) round pan and line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
Add the diced apple and stir briefly to coat it in the dry mixture.
In another bowl, whisk the eggs, vanilla, canola oil and yogurt, just enough to break up the yolks.
Pour the wet ingredients over the dry ones and fold gently with a wooden spoon, until barely combined. Pour the batter into the pan.
Make the cinnamon topping. Stir the sugar, cinnamon and melted butter together until crumbly and damp, then scatter it over the batter.
Bake 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
Set the cake on a rack and let it cool completely.
Make the caramel sauce. In a saucepan, combine the butter, brown sugar, cream, vanilla and salt. Bring to a boil over medium-high heat, stirring constantly, then count 1 minute of simmering, still stirring, until smooth and slightly thickened.
Take off the heat and let it cool to warm. The sauce thickens as it cools.
Pour the warm caramel over the cooled cake. Serve with the rest of the caramel on the side, so everyone can add more to their slice.