Caramel Apple Filling
- 1½ cups honeycrisp apples peeled + diced
- ¼ cup brown sugar
- 2 tbsp caramel sauce good quality store-bought or homemade
- ½ tsp cinnamon
Cake Batter
- 2 cups all purpose flour
- ¾ cup brown sugar lightly packed
- 1 tbsp baking powder
- ½ tsp kosher salt
- ⅔ cup milk
- 1 large egg
- ⅓ stick unsalted butter melted
Pecan Topping
- 2 tbsp brown sugar
- 2 tbsp all purpose flour
- 1 tsp cinnamon
- pinch kosher salt
- 2 tbsp unsalted butter melted
- ½ cup pecan chopped
Preheat oven to 375°F. Line the bottom of a 9" springform pan with parchment (to easily release the pan bottom away) and grease with cooking spray or butter.
Toss the apples with brown sugar, 2 tablespoons of caramel sauce and cinnamon. Set aside while you prepare the cake batter.
Combine the flour, brown sugar, baking powder and salt in a large mixing bowl. Create a well in the center.
In another bowl or measuring cup, combine the milk, egg and melted butter. Pour this into the well then stir everything together until just combined. Gently fold in the apples.
Pour the batter into the prepared baking pan.
In a bowl, combine all the ingredients for the pecan topping. Sprinkle over the cake.
Bake for 35 minutes or until a knife inserted near the center comes out clean.
Drizzle the remaining 1/4 cup of caramel sauce over the top of the cake and serve warm.
Calories: 330kcal | Carbohydrates: 54g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 342mg | Potassium: 148mg | Fiber: 2g | Sugar: 30g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 2mg