Living in rural Vermont, the one thing we have a lot of is apples. It seems like you cannot walk more than half a mile in any direction and find old abandoned apple trees that used to be part of someone’s farm orchard. We pick apples each year at a local orchard and buy them at our farmer’s markets in the fall. I love the scent of apples whether it’s on a tree, in a pie or just sitting in a fruit bowl on the table. When I saw this Caramelized Apple Cake recipe in my Norwegian Cakes and Cookies cookbook, I knew I had to try it even if it isn’t apple season right now.
Caramelized Apple Cake Recipe
- 2¼ cups milk
- 1 vanilla bean
- 1 cup sugar
- 1 egg
- 3 egg yolks
- ⅔ cup flour
- 3 tablespoons cornstarch
- 2 tablespoons salted butter
- softened butter to grease the pans
- 1 apple
- Split the vanilla bean and scrape out the seeds.
- Mix the milk, vanilla bean, and seeds.
- Lightly beat the egg and egg yolks together, and then whip it into the milk.
- Afterward, whip in the sugar.
- Stir the flour and cornstarch into the milk with a whisk.
- Melt the butter & fold it into the mixture.
- Let the batter rise overnight. It can be kept for up to 2 days in the refrigerator.
- Preheated the oven to 350F. Grease the cupcake pans with butter.
- Peel the apple and remove the core. Cute in ¼" cubes.
- Put 1 tablespoon of the apple pieces in each cupcake pan.
- Fill the pans with the batter up to approximately ¼" below the rim.
- Bake the cakes for approximately 50 minutes.
- Take them out of the pans immediately after they are finished baking and let them cool on a rack. They will not be crispy outside if you let them sit in the pan.
Powered by Sidelines