This cake yields a tender, golden crumb with thin apple slices that soften into a glossy, pudding-like caramel layer. The top is finished with a buttery oat streusel for a satisfying crunch against the silky fruit and sauce. Flavors are warmly spiced with cinnamon and brightened by a touch of sea salt. Serve warm with vanilla ice cream or whipped cream for cozy dinners, brunch gatherings, or chilly weekend treats.
Ingredients
- All-purpose flour (1 1/2 cups)
- Granulated sugar (3/4 cup)
- Baking powder (1 1/2 tsp)
- Salt (1/4 tsp)
- Unsalted butter, melted (6 tbsp)
- Large egg (1)
- Whole milk (3/4 cup)
- Vanilla extract (1 tsp)
- Apples, peeled, cored, thinly sliced (2 medium, about 2 cups)
- Ground cinnamon (1/2 tsp)
- Brown sugar (3/4 cup) for caramel
- Unsalted butter (4 tbsp) for caramel
- Heavy cream (3/4 cup)
- Rolled oats (1/2 cup)
- Brown sugar (1/4 cup) for streusel
- All-purpose flour (1/4 cup) for streusel
- Cinnamon (1/2 tsp) for streusel
- Unsalted butter, cold (3 tbsp) for streusel
Instructions
- Preheat the oven to 350°F (175°C). Butter an 8-inch square baking pan and line it with parchment if you like for easier removal.
- Make the streusel: in a bowl combine rolled oats, 1/4 cup brown sugar, 1/4 cup flour, 1/2 tsp cinnamon and a pinch of salt. Cut in the cold 3 tbsp butter with a fork or fingers until crumbly; set aside in the refrigerator.
- In a medium bowl whisk together 1 1/2 cups flour, 3/4 cup granulated sugar, baking powder and 1/4 tsp salt.
- In another bowl whisk the melted 6 tbsp butter, egg, milk and 1 tsp vanilla until smooth. Pour the wet mixture into the dry ingredients and stir gently until just combined into a thick batter.
- Spread the batter evenly into the prepared pan and smooth the top with a spatula.
- Toss the apple slices with 1/2 tsp cinnamon and arrange them in an even layer over the batter, pressing them in lightly so they touch the batter.
- Make the caramel: in a small saucepan melt 4 tbsp butter with 3/4 cup brown sugar over medium heat, stirring until the sugar dissolves and begins to bubble. Slowly whisk in the heavy cream and simmer 1–2 minutes until glossy. Remove from heat and stir in 1/2 tsp vanilla and 1/2 tsp sea salt.
- Pour the warm caramel evenly over the apples, letting some sink toward the batter.
- Sprinkle the chilled oat streusel evenly over the caramel and apples.
- Bake for 40–50 minutes, until the top is golden, streusel is crisp, and caramel is bubbling at the edges. A toothpick inserted into the cake portion should come out with a few moist crumbs.
- Remove from the oven and let rest 15 minutes so the pudding layer sets slightly. Taste and sprinkle the remaining 1/4 tsp sea salt over the warm top if you like a brighter salted finish.
- Serve warm, spooning a piece so the caramel sauce runs, and offer vanilla ice cream or whipped cream alongside.
Tips or Variations
- Swap pears for apples and reduce baking time by 5–8 minutes if using very ripe fruit.
- For extra depth, stir 1 tbsp dark rum or apple brandy into the caramel before pouring over the apples.