This Mess Is Ours
Is there really anything better than a caramel covered slice of cake? I think not.
for the cake: - Coconut oil spray - gluten free all purpose flour - unsalted butter - dark brown sugar - apple - granulated sugar - large eggs - apple sauce - vanilla extract - ground almond flour - baking powder - coarse kosher salt - ground cinnamon - ground nutmeg - ground ginger - Vanilla Protein Shake or milk
for the caramel sauce: - sugar - water - coarse kosher salt - heavy whipping cream, warmed - unsalted butter
Preheat the oven to 350°F. Spray a round cake pan with coconut oil and sprinkle the sides with flour. Tap out any excess flour then line the bottom of the pan with parchment paper.
Place some butter into the prepared pan, then place the pan in the oven until the butter is melted. Sprinkle brown sugar over the melted butter then arrange the apple slices in a ring around the outside edge of the pan, slightly overlapping each other.
In a mixing bowl, beat the granulated sugar and the remaining butter with a mixer until fluffy, about 3-4 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and the applesauce. Set aside.
In a separate bowl whisk together the remaining all purpose flour, almond flour, baking powder, salt, cinnamon, nutmeg, and gingersnap seasoning (or ground ginger).
With the mixer, gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating until just combined after each addition. Pour the batter over the apple slices.
Bake for 35-40 minutes or until a wooden pick inserted in the center of the cake comes out clean. Run a knife around the edges of the cake to loosen then invert the cake onto a serving platter and gently remove the pan.
In a saucepan, heat the sugar, water, and salt over high heat. Cook until golden brown. Remove from the heat and carefully stir in the warm cream and butter. Drizzle the desired amount of caramel over the prepared cake.
If you have any leftover caramel, transfer to a heatproof bowl, and let cool. Refrigerate in an airtight container for up to 2 days. When ready to use, heat the caramel in the microwave in 15 second intervals until pourable.