Recipe courtesy of Claire Thomas
Recipe courtesy of Claire Thomas
Watch how to make this recipe.
Apple Caramel Cobbler Cake
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- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: one 9-inch cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 265
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 3 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 62 mg
- Sodium
- 138 mg
- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: one 9-inch cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 265
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 3 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 62 mg
- Sodium
- 138 mg
Ingredients
Directions
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30m
Easy
CLASS
- Preheat the oven to 350 degrees F.
- Spray a 9-inch pie pan with nonstick cooking spray. Combine the apples and caramel in a medium bowl and toss to coat.
- For the batter, sift the flour, baking powder and salt into another medium bowl; whisk together and set aside.
- Beat the eggs in a large bowl with an electric mixer for 1 minute on high speed, until light and frothy. Add the sugar slowly, mixing on high speed, until the eggs are very pale and light, about 4 minutes. Mix in the vanilla on low speed. Add a third of the dry ingredients at a time then mix on low speed after each addition just until smooth. Pour the batter evenly into the prepared pie pan, top with the apple-caramel mixture, and bake until golden brown and pulling away from the edges, 30 to 35 minutes.
- Remove from the oven and let cool slightly on a wire rack before serving.
