Warm Apple Cake with Melting Vanilla Ice Cream: The Perfect Autumn Embrace!

 Warm Apple Cake with Melting Vanilla Ice Cream: The Perfect Autumn Embrace!

Ingredients

For the cake: 3 medium apples (use Gala or Fuji – sweet and firm)

2 large eggs (room temperature)

180g brown sugar (or 150g white sugar + 30g honey)

120ml vegetable oil (or 100g melted butter)

200g all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 pinch of salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg (optional)

1 teaspoon vanilla extract

50g chopped walnuts or pecans (optional, but adds crunch)

For the quick caramel sauce:

(optional, but elevates the level)

50g sugar

2 tablespoons butter

2 tablespoons heavy cream (or milk)

For Serve 8 scoops of premium vanilla ice cream (the creamier the better)

Step-by-Step:

Preheat and prepare: Turn the oven to 180°C (conventional oven).

Grease a 20-22 cm round cake tin with butter and flour (or line the bottom with parchment paper).

Prepare the apples:

Peel 2 apples and cut into small cubes (0.5 cm).

Cut the 3rd apple into thin slices (to decorate the top – optional, but it looks beautiful).

Wet mixture:

In a large bowl, beat the eggs + brown sugar for 1 minute until creamy.

Add the oil and vanilla. Mix well.

Dry mixture:

In another bowl, sift together: flour + baking powder + baking soda + salt + cinnamon + nutmeg.

Gradually add to the wet mixture, stirring gently with a whisk or spatula (do not overmix).

Assemble the cake:

Incorporate the apple cubes and nuts (if using). Pour the batter into the pan.

Decorate with the apple slices in a circle (press lightly).

Bake

Oven at 180°C for 45-55 minutes (do the toothpick test: it should come out clean or with moist crumbs).

Golden tip: Cover with aluminum foil for the last 15 minutes if the top is browning quickly.

Caramel Sauce

(make while the cake is baking)

In a small saucepan, melt 50g of sugar over medium heat until it turns amber caramel.

Turn off the heat, add butter (be careful of bubbles!) and heavy cream. Stir until smooth. Set aside.

Finish

Unmold the warm cake (leave it in the pan for 5 minutes).

Drizzle with caramel sauce (or serve separately). Serve IMMEDIATELY with a generous scoop of vanilla ice cream on top – it will melt and create a divine creaminess with the warm cake.

Want more moisture? Add 1 tablespoon of plain yogurt to the batter.

No oven? Make it in the air fryer: 160°C for 35-40 min (use a pan that fits).

Freezes super well: Wrap individual slices in plastic wrap – heat for 20 seconds in the microwave and serve with ice cream.

Serve with love, a spoon, and zero guilt. This cake is therapy in dessert form. 😊😍