Sticky Apple Cake by Alison Roman
This recipe for Sticky Apple Cake is by Alison Roman and published in her weekly newsletter. She also cooks this on her YouTube channel - Home Movies. This is just as quick and easy as the go-to chocolate self-saucing pudding and makes for a delicious after dinner dessert. Paired with vanilla bean ice-cream, this is a new favorite.
Side Notes
Cost of non-staples: $4
Serves: 6
Ingredients
113g cup butter, unsalted
1/2 vanilla bean, or 1 tsp vanilla paste
non-stick spray
2 x 1/3 cups light brown sugar, set apart
2 apples, cored and sliced
1 1/4 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp kosher salt
2 large eggs, room temperature
3/4 cup buttermilk
My Pantry Staples
butter
vanilla
brown sugar
plain flour
baking powder
baking soda
cinnamon
kosher salt
eggs
The Method
Preheat oven to 175°C. Melt the butter in a small pot over medium heat, stirring until the butter starts to brown and foam (3 minutes). Remove from heat and allow to cool. If using vanilla bean, add to butter here and allow it to sit.
Spray a 9" cake pan with non-stick spray. Scatter 1/3 cup of brown sugar on the bottom of the pan along with the sliced apple. Set aside.
Whisk the dry ingredients together in a medium bowl.
Whisk the eggs and buttermilk in a bowl. Add the vanilla paste, if using. Gently whisk in the dry ingredients until just combined.
If using the vanilla bean, remove from the butter here. Whisk in the butter into the batter until just combined.
Pour the batter over the apples and smooth the top. Bake until the cake is golden brown on top and pulls away from the sides of the pan (25 - 30 minutes). I do 20 minutes no-fan, 10-15 minutes low-fan.
Almost immediately, place a plate on top of the pan and a tea towel underneath, flip upside down. Gently slide the cake pan off.
TIP: I tried baking the cake for full 30 minutes on fan - this achieved a more risen, tougher cake. Avoid over beating the mix and bake gently with no-fan if possible.
