Autumn cake with apples and cinnamon. The cake that always tastes like autumn to me

This apple and cinnamon cake always reminds me of autumn.

Ingredients

For the apple filling:

• 3 medium Fuji apples, peeled and cut into cubes
• 50 g brown sugar
• 1½ teaspoons ground cinnamon

For the cake dough

• 270 g flour
• a pinch of salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 100 g butter at room temperature
• 125 g brown sugar
• 200 ml milk
• 1 teaspoon of vanilla extract
• 2 eggs
• 1/2 tablespoon vanilla extract

For the caramel sauce:

• 150 g granulated sugar
• 75 g salted butter cut into small pieces
• 90 ml of liquid cream
• 1/2 teaspoon salt

For the cream

• 1 tablespoon mascarpone or Philadelphia type cheese
• 100 ml of liquid cream with at least 33% cold fat

Directions

We preheat the oven to 180 degrees.

Peel and cut the apples into squares and set aside.

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. We mix.

In a large bowl, mix the butter and sugar. Add the milk, vanilla and eggs and mix well. Add the flour 3 times, mixing well each time before adding more flour.

Lightly grease a 22 x 12 pan or so and cover it with baking paper.

Pour half of the dough into the prepared mold and spread half of the apples on top. We cover with the rest of the dough and finish with the rest of the apples on top. With the help of a knife, we move the dough making curves.

Bake for 60-65 minutes until you poke the center with a toothpick and it comes out without dough.

Let it cool for 10 minutes in the mold and then unmold. We let it cool completely on a rack.

For the caramel, heat the sugar in a saucepan until it melts without touching it and turns golden in color. We add the butter and stir. Very carefully we add the liquid cream and lower the heat. Let it cook until it turns golden brown and thickens. Remove from heat, add salt and let cool completely to room temperature.

In a bowl, mix the cold cream with the cheese with a whisk until you get a smooth and full-bodied cream.

We serve the cake with a little whipped cream and a little caramel sauce or directly as is.

Tips and Tricks

• You can put all the apples in the center but you run the risk of them all going to the bottom
• Serve still hot with a little chocolate sauce. (recipe here)
• Difficulty: easy
• Preparation time: 25 minutes + 50 minutes baking
• Servings: 10