Fresh apple cake with buttermilk glaze and apple caramel sauce supergolden bakes

Saturday, 26 October 2013

Fresh apple cake with buttermilk glaze and apple caramel sauce

This may be one of the ugliest looking cakes I have ever baked. It may also be the tastiest. The inspiration came from several different sources, so this is a kind of patchwork recipe, equal parts apple pie, poke & tres (really, dos) leches cake. The result is Autumn encapsulated - super moist, fragrant and so very delicious.

Because it contains apples and is quite big it needs to bake for an hour or even longer. You have to let the apples drain completely and make sure that an inserted skewer comes out mostly free of crumbs. The cake itself is not very sweet - the sweetness comes from the glaze and caramel.

Note: If you want to make this cake a little easier and quicker you can add the chopped apples in the batter without spicing them first. You won't be able to make the apple caramel but the cake works quite well without it.

For the cake
{heavily tweaked from All cakes considered)
200g | 1 cup light brown sugar
180ml 3/4 cup vegetable oil
2 medium eggs
1 tbsp vanilla extract
200g | heaped 1 1/2 cups plain flour (more if needed*)
* batter needs to be thick to support weight of apples. Add bit more flour if too loose
1/2 tsp bicarbonate of soda
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp salt
2 apples, peeled and chopped small (see method below)
{for the apples}
Juice of 1 lemon
2 tbsp caster sugar
2 tbsp dark brown sugar
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
Pinch ground cloves

For the apple caramel sauce
Juice from the apples
70g caster sugar
1 tbsp dark brown sugar
60g unsalted butter
3-4 tbsp buttermilk

For the glaze
200ml buttermilk
200ml sweetened condensed milk

Peel the apples and chop them into small cubes. Mix them with the spices, sugar and lemon juice in a small bowl. Cover the bowl with a plate and leave it for at least an hour (or up to 3). Place the apples in a strainer positioned over a large bowl.  Reserve the juices.

Preheat the oven to 180C | 350F. Whisk the sugar, oil, vanilla and eggs on high speed until very well combined. 

Combine the flour, soda, salt and spices and add them to the batter gradually while mixing on low speed. When all the flour is incorporated, tip the apples in and mix well with a wooden spoon. The batter should be quite thick.

Put the batter into a lined 18cm/7inch deep sided cake tin (a 20cm/8inch one will work as well) and level. Bake in the centre of the oven for 1 hour and 10 minutes or until the cake is set and a skewer comes out clean. Start checking the cake after one hour and be prepared to cook it for longer if necessary. Cool the cake in the tin.

Mix the condensed milk and buttermilk in a measuring jug. With a skewer poke several holes over entire surface of the cooled cake (the more holes, the moister and sweeter it will be). Place the tin on a plate and slowly pour the glaze over the cake. The glaze will gradually be absorbed and fill the holes. You will not need to use all of it. Chill the cake for at least an hour or preferably overnight. If you cut the cake while still warm it may fall apart (but it WILL taste amazing).

To make the caramel, put the strained apple juices in a small, deep-sided pan. Add the sugar and slowly bring to the boil. Once the caramel is frothy and boiling, add the butter and buttermilk - careful the caramel may rise. Turn heat off and whisk to combine. Drizzle the caramel over the cake and serve.

Note: the longer you cook the caramel the thicker it will be - you may need to heat it up if it sets. 
Cake best kept in the fridge if not consumed straight away.


  1. Oh my this looks awesome! I just dribbled involuntarily!

  2. This looks really good. I've put it in my favourites folder so I should eventually get around to making it!

  3. wow that cake loooks delicious... I love buttermilk glaze :)

  4. Looks so moist, delicious and full of autumn flavours!

  5. There is absolutely nothing ugly about this cake. It is gorgeous and I want it in my tummy now!

  6. buttermilk glaze sounds amazing!

  7. Look delicious, definitely going to have to bake this!!

  8. I love the sound of this cake If I get a mixer I will try this

  9. I love apple cake, but can never get it anywhere near as good as it is in Holland!

  10. This sounds absolutely delicious. My husband is a lover of all things apple so I may try this recipe for our 20th Wedding Anniversary at the end of the month.