Quick Apple Cake with Salted Caramel

Nothing is more American than apple pie… well okay, maybe baseball.  Just as American is quick apple CAKE!   

Quick Apple Cake lingers between pie, cake and pastry. Instead of using classic, crumbly pie crust, I used buttery and flaky pre-made croissant rolls and instead of canned apple filling, freshly cut apples.  I prefer Red Delicious because they bake well and I love the color, but you can use another more tart apple, like Granny Smith.  

The beauty of Quick Apple Cake is in the gentle rippled texture resulting from the lack of uniform pieces of croissant dough and apple slices.  Another thing to remember is that Quick Apple Pie does not need to be packed in tight. In fact, it will cook more evenly when it is loosely put together, allowing the croissant dough to fill out the spaces. 

Print Recipe

Quick Apple Cake with Salted Caramel Yum

Quick Apple Cake is a show stopping cake that my friends BEG me to bring to cookouts. Drizzle with salted caramel to finish.

Votes: 0
Rating: 0
You:

Rate this recipe!

Prep Time

15 minutes

Cook Time

40 minutes

Servings

cake MetricUS Imperial

Ingredients

• 3 cans refrigerated croissant dough
• 2 large apples cored, thinly sliced and cut in half
• 1 cup brown sugar
• 2 tablespoons lemon juice
• 2 teaspoons Cinnamon
• 1/2 teaspoon nutmeg
• Caramel Sauce
• fleur de sel
• Cooking Spray
• Parchment paper

Prep Time 15 minutes Cook Time 40 minutes Servings cake MetricUS Imperial Ingredients 3 cans refrigerated croissant dough 2 large apples cored, thinly sliced and cut in half 1 cup brown sugar 2 tablespoons lemon juice 2 teaspoons Cinnamon 1/2 teaspoon nutmeg Caramel Sauce fleur de sel Cooking Spray Parchment paper

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Preheat oven to 375 degrees. Cut pieces of parchment paper to line the bottom and sides of a 9-inch spring form pan. Coat spring form pan with cooking spray to help stick the parchment and then coat again.
2. In a medium sized mixing bowl, toss cut apple slices with brown sugar, cinnamon, nutmeg and lemon juice. Coat well.
3. Break refrigerated croissant dough into serrated triangles. Line the exterior of your spring form pan with triangles, matching up edges and pressing into the sides to hold. Then press a layer of apple slices into croissant dough, followed by another lining of croissant dough. Repeat layers of croissant dough and apples until you have filled the whole pan. Do not worry about making it all pack tightly, in fact leaving a little room for expansion is a good idea to ensure the dough cooks all the way through.
4. Bake for 35-40 minutes or until top of quick apple cake is browned.
5. Remove and allow to cool. Carefully remove from spring form pan to serving platter.
6. When ready to serve, drizzle with caramel and sprinkle with fleur de sel.

If you like this recipe, make sure to follow me on Pinterest for even more! 

Visit Savory Experiments's profile on Pinterest.