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Apple and Calvados Cake with Salted Caramel and Toasted Hazelnuts
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Course Dessert
Cuisine French
Servings 4 people

Equipment

  • Mixing Bowl
  • Cake Pan
  • Saucepan

Ingredients
  

  • 2 medium apples, peeled and diced
  • 1/4 cup Calvados
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar (for caramel)
  • 3 tbsp heavy cream
  • 1/2 tsp sea salt
  • 1/3 cup hazelnuts, toasted and chopped

Instructions
 

  • Preheat the oven to 350°F and grease a small cake pan. Toss the diced apples with the Calvados in a bowl and set aside.
  • In a mixing bowl, cream the softened butter with 1/2 cup granulated sugar until light. Add the eggs one at a time and mix until combined.
  • Stir in the flour, baking powder, and 1/4 tsp salt. Fold in the Calvados-soaked apples.
  • Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick comes out clean. Let the cake cool in the pan.
  • While the cake cools, make the caramel. Place 1/2 cup granulated sugar in a saucepan over medium heat and stir until it melts into a golden liquid.
  • Carefully add the heavy cream and 1/2 tsp sea salt. Stir until smooth, then remove from heat.
  • Drizzle the warm salted caramel over the cooled cake and scatter the toasted hazelnuts on top before slicing.

Notes

Serve the cake slightly warm so the caramel stays fluid. If you make the cake ahead, warm individual slices briefly in the oven and add the caramel and nuts just before serving to keep the hazelnuts crisp.
Course: Dessert
Cuisine: French
Equipment: Mixing Bowl, Cake Pan, Saucepan