Ingredients:

  • 3 large firm baking apples (approx. 500g), peeled, cored, and diced into ½-inch cubes
  • 1 tbsp All-Purpose Flour (for apples)
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • 1 cup Unsalted Butter (225g), softened
  • ½ cup Granulated Sugar (100g)
  • 1 cup Light Brown Sugar (220g), packed
  • 3 large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 2½ cups All-Purpose Flour (315g) (for batter)
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 1 cup Buttermilk (240ml), room temperature
  • 1 cup Granulated Sugar (200g) (for caramel)
  • ¼ cup Water (60ml)
  • ½ cup Heavy Cream (120ml), warmed slightly
  • 4 tbsp Unsalted Butter (55g), cut into cubes (for caramel)
  • 1 tsp Flaky Sea Salt, plus extra for finishing

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour your chosen pan, lining the bottom with parchment paper for easy removal.
  2. Toss the Apples: In a small bowl, combine the diced apples, 1 tbsp flour, cinnamon, and nutmeg. Toss gently until evenly coated. Set aside.
  3. Combine Dry Ingredients: Whisk together the 2½ cups flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  4. Cream Butter and Sugars: In a stand mixer, cream the softened butter and both sugars (granulated and brown) until light and fluffy (3–4 minutes).
  5. Add Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract.
  6. Alternate Dry and Wet: Reduce speed to low. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix only until just combined—do not overmix.
  7. Fold in Apples: Gently fold the spiced apples into the batter using a rubber spatula.
  8. Bake: Scrape the batter into the prepared pan and smooth the top. Bake for 55–60 minutes, or until a skewer inserted into the centre comes out clean.
  9. Cool: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. Combine the 1 cup sugar and ¼ cup water in a medium, light-coloured saucepan. Cook over medium heat without stirring until the sugar turns a rich amber or copper colour (about 6–8 minutes).
  11. Remove the pan from the heat. Carefully whisk in the cubed butter until melted. Slowly pour in the warm heavy cream while continuously whisking until smooth. Return to low heat for 1 minute if needed. Stir in the flaky sea salt. Allow the sauce to cool slightly to thicken.
  12. Once the cake is completely cool, drizzle the warm caramel sauce generously over the top. Slice and serve, sprinkling extra flakes of sea salt over the caramel just before serving.