Source
https://marissarothkopf.substack.com/p/hazelnut-honey-spice-cake-with-caramelized
Ingredients
For the caramel:
- 3 medium apples (e.g., 2 Granny Smith and 1 Gala)
- Fresh lemon juice
- 57 grams (4 tablespoons) unsalted butter
- 50 grams (1/4 cup) granulated sugar
- 85 grams (1/4 cup) honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
For the cake:
- 71 grams (1/2 cup) all-purpose flour
- 71 grams (1/2 cup) hazelnut flour
- 3 tablespoons corn starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 100 grams (1/2 cup) granulated sugar
- 169 grams (12 tablespoons) unsalted butter, room temperature
- 127 grams (1/4 cup) honey
- 3 large eggs, room temperature
Instructions
- Prep the pan and oven: Preheat the oven to 350°F (180°C). Butter a 9” cake pan and line the bottom with parchment paper.
- Prepare the apples: Peel, core, and thinly slice the apples. Toss with lemon juice.
- Make the caramel: In a medium saucepan, melt butter over medium-low heat. Stir in honey and sugar until the mixture turns light brown. Remove from heat, and stir in vanilla and salt.
- Pour the caramel into the cake pan. Arrange apple slices on top of the caramel.
- Make the cake: In a medium bowl, whisk together the dry ingredients. In another bowl, cream together butter, honey, and sugar. Add eggs one at a time, then gradually mix in the dry ingredients.
- Spoon the batter over the apples, spreading it evenly to the edges of the pan.
- Bake for 30 minutes. If the center still wiggles, reduce the heat to 325°F and bake for an additional 5 to 10 minutes.
- Let the cake cool for about 15 minutes, then invert onto a plate. Remove the parchment and rearrange any apples as needed.
Serve warm or at room temperature. Best if made within 24 hours of serving.