Soft spongy cake with baked apples and caramel! The apples are surrounded by their “nest” aka cake that has a lovely caramel flavoured exterior.
About a month ago, I got a little note asking if I’d like to contribute to Fall collaboration with a massive amount of other food bloggers who love to Instagram. Of course I was in! This season’s pick was #AIsForAllTheApples and I got a little excited that this pushed me to plan a new apple recipe (which is lacking around here) AND I had to figure out a recipe that was a bit unique given the size of this collaboration. Special thanks to Square Meal Round Table and What Annie’s Eating for hosting!!
I went digging through many recipe books, Pinterest, and other places for inspiration before I stumbled up a recipe from The Silver Spoon (no affiliation), entitled “Apples in their Nest“. I had never heard of any cake like this before. A quick Google search left me with the impression the recipe has been deconstructed and is more commonly known as Bird’s Nest Pudding and has sliced apples in it.
This cake took many attempts. The first resulted in the dough being undercooked. The second with not enough batter or perhaps I used a pan that was too large. Regardless, the cake felt cursed. Like I was never going to end up with anything that I could get a half decent photo of anyways.
I’m pleased with the final result. The caramel pieces melted as the cake baked and created the most tasty exterior to the cake. I love the way the textures and flavours blend so well together, and yet each bite is unique.
You might remember these Apple and Honey Oat Scones or this Spiced Apple Cider Cake with Frosted Cranberries (although no apples are really involved in the latter, I would feel careless if I didn’t mention it in a Fall post) which both give me all the Autumn feels too.
Serves 1 x 8" cake
Soft spongey cake with baked apples and caramel! The apples are surrounded by their "nest" aka cake that has a lovely caramel flavoured exterior.
10 minPrep Time
40 minCook Time
50 minTotal Time
- 1/4 cup unsalted butter
- 3 small crisp apples, such as Honeycrisp or Granny Smith, peeled, cored and halved horizontally
- 2 large eggs, whites and yolks separated
- 1/3 cup extra fine (berry) sugar
- 1 cup, plus 2 tbsp all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup milk
- 12-18 caramels (store-bought)
- pinch of fine sea salt
- Preheat oven to 400° F and prepare an 8" cake pan by lining it with parchment paper and spraying with non-stick spray or greasing.
- Whisk egg yolks and sugar together until pale and fluffy in a large bowl (by hand). Separately, whisk egg whites until stiff peaks form (bowl needs to be completed oil/fat free) by using a mixer.
- Sift flour, baking powder, and the pinch of fine sea salt into the egg yolks. Stir until a flaky dough is formed. Add milk. Stir, until just blended. Gently fold in egg whites until just combined.
- Place apple halves in baking dish and fill cavities with caramels. Place batter around apples (not on top). Bake for 40-50 or until apples are soft and cake is cooked through.
- Cool in pan for 5-10 minutes and then carefully invert onto a plate. Serve warm with whipped cream or ice cream.
This recipe was adapted from Apples in their Nest in The Silver Spoon Cookbook.
Be sure to catch all the inspiring Apple recipes from over 40 bloggers!
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My Kitchen Love’s Bird’s Nest Caramel Apple Cake
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