Prep
1h
Cook
35m
Total
1h 35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
For the homemade caramel sauce, see the caramel sauce recipe (I would recommend half a batch)
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For
10
M
I
For the homemade caramel sauce
a
Half batch*
For the spiced brown sugar cake
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Per Serving
Calories
256kcal
Fat
10g
Saturates
6g
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If making homemade caramel, I recommend making at least an hour before (or up to a week before) making the cake to give it time to cool down and thicken up. Start with an extra couple tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Don't add ingredients to the hot brown butter. Chill it in the fridge for about 15 minutes to bring it to room temperature before proceeding with the recipe. Be sure to cut your apples into equally thin slices, so they will cook at the same rate. I used honeycrisp apples, but you could also use another baking apple, such as granny smith or pink lady.
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Prep
1h
Cook
35m
Total
1h 35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
For the homemade caramel sauce, see the caramel sauce recipe (I would recommend half a batch)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
10
M
I
For the homemade caramel sauce
a
Half batch*
For the spiced brown sugar cake
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
256kcal
Fat
10g
Saturates
6g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If making homemade caramel, I recommend making at least an hour before (or up to a week before) making the cake to give it time to cool down and thicken up. Start with an extra couple tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Don't add ingredients to the hot brown butter. Chill it in the fridge for about 15 minutes to bring it to room temperature before proceeding with the recipe. Be sure to cut your apples into equally thin slices, so they will cook at the same rate. I used honeycrisp apples, but you could also use another baking apple, such as granny smith or pink lady.
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Made it?
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