Marble Caramel Apple Loaf Cake
Fall is here and so is the time for easy and comforting recipes! This marble cake reminds me of a tarte tatin because of the caramel and apple flavors, but is a basic caramel and vanilla pound cake with apple sticks sprinkled with brown sugar on top.
You can make this cake in any shape or size you like, using a round cake pan or muffin tins for example. Simply remember to adjust the baking time.
You’ll need a salted caramel sauce to make the caramel batter. Try my salted caramel sauce recipe, I give you all the tricks to make a great caramel. Take it out of the fridge 15 minutes before making the cake so that it gets a little bit more runny, and therefore, is easier to incorporate in the batter.
I used Ambrosia apples which are sweet and good for baking because they hold their shapes. You can also use Braeburn or Honeycrisp, which are similar in taste and texture.
This cake can also be made with other fruits like plums or figs. If you’re not in a fruity mood, why not sprinkling with chocolate chips and nuts?
The baking time varies depending on your mold shape and your oven, mine took 1h15 to bake. If you notice that your cake is browning too fast, insert a piece of parchment paper or foil between the cake and the heating element on top so it doesn’t burn.
Marble Caramel Apple Loaf Cake
Equipment
- Loaf pan
Ingredients
- ¾ cup sugar (180 g)
- ¾ cup melted butter (180 g)
- 1 cup +3 tsp all purpose flour (180 g)
- 3 eggs
- 1 tsp baking powder (5 g)
- ¼ tsp salt (1 g)
- 4 tbsp salted caramel (100 g) – see notes
- ½ tsp vanilla paste or extract
- 1 apple – see notes
- 2 tbsp brown sugar to sprinkle
Instructions
- Preheat the oven to 325°F – 160°C.
- In a bowl, mix the eggs and the sugar with a whisk.
- Mix in the melted butter.
- Lastly, add the flour, baking powder and salt and mix until combined.
- Separate the batter in two and add the vanilla paste in one and the salted caramel in the other.
- Grease the loaf pan with butter and line with parchment paper if needed.
- Pour half on the vanilla batter, then half of the caramel batter and repeat the same process with the rest. Use a fork or a skewer to create swirls through the batter.
- Peel and cut the apple in thin sticks and put them on top of the batter. Sprinkle with brown sugar and bake for about one hour. Check if the cake is done with a toothpick.
- Wait about 15 minutes before unmolding and allow to cool down on a cooling rack.
Notes
You can make this cake in any shape or size you like, using a round cake pan or muffin tins for example. Simply remember to adjust the baking time.
Try my salted caramel sauce recipe, I give you all the tricks to make a great caramel. Take it out of the fridge 15 minutes before making the cake so that it gets a little bit more runny, and therefore, is easier to incorporate in the batter.
I used Ambrosia apples which are sweet and good for baking because they hold their shapes. You can also use Braeburn or Honeycrisp which are similar in taste and texture.
This cake can also be made with other fruits like plums or figs. Or even chocolate chips and nuts if you’re not in a fruity mood.
The baking time varies depending on your mold shape and your oven, mine took 1h15 to bake. If you notice that your cake is browning too fast, insert a piece of parchment paper or foil between the cake and the heating element on top so it doesn’t burn.