Ingredients:
For the Apple Filling:
- 4 medium apples (Granny Smith or Golden), peeled and cut into cubes
- 3 tablespoons butter
- 1/3 cup brown sugar
- 2 tablespoons white sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon vanilla extract
For the Cake Batter:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk or buttermilk
For the Caramel Glaze (optional but delicious):
- 1/4 cup butter
- 1/2 cup brown sugar
- 2 tablespoons heavy cream or milk
- A pinch of salt
Instructions:
1. Prepare the Apple Filling
In a medium saucepan over medium heat, melt the butter. Add the cubed apples, brown sugar, white sugar, and cinnamon. Stir gently until the apples start to soften and release their juices (about 5–6 minutes).
Mix cornstarch with water and pour it into the apples while stirring constantly. Continue cooking for 2–3 minutes until the mixture thickens into a glossy caramel-like filling. Remove from the heat, stir in vanilla extract, and let it cool while you prepare the cake batter.
2. Make the Cake Batter
Preheat your oven to 180°C (350°F). Grease a round 9-inch cake pan and line the bottom with parchment paper.
In a medium bowl, mix the flour, baking powder, and salt.
In another large bowl, beat the softened butter with white and brown sugars until light and creamy (about 2–3 minutes). Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with milk. Mix until just combined — don’t overbeat.
3. Assemble the Cake
Pour half of the cake batter into the prepared pan. Spread evenly. Spoon the cooled apple filling over the batter. Then, add the remaining batter on top, spreading it gently to cover most of the apples. You can leave some apples visible on top for a rustic look.
4. Bake the Cake
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. The edges should be slightly caramelized and crispy. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack.
5. Make the Caramel Glaze (optional but amazing)
While the cake cools, melt the butter in a small saucepan over medium heat. Add brown sugar and cook for 1–2 minutes until melted. Add cream and a pinch of salt. Let it simmer for another minute, then pour over the warm cake for a glossy caramel finish.