Ingredients:

  • 1 cup (200g) Granulated Sugar (for caramel)
  • 1/2 cup (113g) Unsalted Butter, cubed and room temp (for caramel)
  • 3/4 cup (180ml) Heavy Cream, warmed slightly (for caramel)
  • 1 teaspoon Flaky Sea Salt (for caramel)
  • 1 cup (120g) All-Purpose Flour (for crumble)
  • 1/2 cup (45g) Rolled Oats (for crumble)
  • 1/2 cup (100g) Light Brown Sugar, packed (for crumble)
  • 6 tablespoons (85g) Unsalted Butter, cold and cubed (for crumble)
  • 4 medium Firm Baking Apples (about 2 cups/300g), peeled, cored, and diced
  • 1 teaspoon Ground Cinnamon (for apples)
  • 1 tablespoon Lemon Juice, freshly squeezed (for apples)
  • 2 1/4 cups (270g) All-Purpose Flour (for batter)
  • 2 teaspoons Baking Powder (for batter)
  • 1/2 teaspoon Salt (for batter)
  • 1 cup (226g) Unsalted Butter, softened (for batter)
  • 1 1/2 cups (300g) Granulated Sugar (for batter)
  • 4 Large Eggs, room temperature (for batter)
  • 2 teaspoons Vanilla Extract (for batter)
  • 1 cup (240ml) Whole Milk, room temperature (for batter)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  2. Make the Caramel: Melt sugar without stirring until fully liquid and amber-coloured in a medium heavy-bottomed saucepan. Whisk in butter, then carefully stream in warm cream. Simmer briefly, then stir in salt. Set aside to cool slightly.
  3. Prepare the Crumble: In a bowl, combine flour, oats, and brown sugar. Cut in the cold butter using your fingers or a pastry blender until coarse, pea-sized clumps form. Chill.
  4. Prepare the Apples: Toss diced apples with cinnamon and lemon juice.
  5. Make the Cake Batter: Cream together softened butter and sugar until pale and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.
  6. Alternate Dry & Wet: In a separate bowl, whisk together the 2 1/4 cups of flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix only until just combined.
  7. Assembly & Layering: Pour half of the batter into the prepared pan. Layer the spiced apples evenly over the batter. Drizzle half of the prepared salted caramel over the apples. Top with the remaining batter, then sprinkle the chilled crumble mixture evenly over the top.
  8. Bake for 55–65 minutes, or until a skewer inserted into the cake portion (avoiding the apples) comes out clean, and the apples are tender.
  9. Final Touches: Let the cake cool in the pan for 15 minutes. Gently run a knife around the edge before releasing the springform sides. Cool completely on a wire rack.
  10. Serve: Drizzle the remaining salted caramel over the cooled cake before slicing and serving.