Time: 1 hr
Yield: One 8-in cake
It's very important that everything is at room temperature, so take out your cold ingredients 2-3 hrs in advance.
Ingredients (Measurement, Percentage):
Salted tahini caramel:
Granulated sugar: 198g
Unsalted butter: 90g (6 tbsp)
Heavy cream: 120g
Tahini: 2 tbsp
One apple (I like honeycrisp)
Nutmeg, cinnamon, cardamom, cloves - to taste
AP flour: 123g / 100%
Discard: 114g / 93%
Baking powder: 1/2 tsp
Baking soda: 1/2 tsp
Salt: 2g / 2%
Unsalted butter: 113g (1 stick) / 92%
Gran sugar: 198g / 161%
Eggs: 100g (2 large) / 81%
Milk: 57g / 46%
Vanilla extract: 6g / 5%
Make the caramel (I usually have caramel on hand, but you can make this day of or several days/weeks in advance and store it in the fridge):
Add the granulated sugar to a medium-height stainless steel pan. Heat over medium low, stirring constantly, until sugar starts to melt. It's ok if you see some clumping - the sugar will melt into a caramel colored liquid eventually.
When sugar is completely melted, add the room temp butter. Careful - the mixture will bubble a lot, so be careful not to burn yourself. Whisk butter in so that it is incorporated and doesn't separate.
Once butter is mixed in, stream in heavy cream while stirring the mixture. The mixture will bubble, but continue stirring until cream is incorporated.
Remove from heat. Add salt, stir to incorporate. Then add tahini, stir to incorporate.
Store in fridge or use immediately.
Make the cake:
Preheat the oven to 350F
Grease pan. Pour caramel layer onto base of pan. Place sliced apples on top of caramel. Sprinkle with spices of your choice.
Combine flour, baking powder, baking soda, salt. Set aside.
Combine milk, discard, vanilla extract.
In a standing mixer or with a handheld mixer, cream butter and sugar.
Add eggs to butter/sugar mix, one at a time. Make sure fully incorporated.
Add milk mixture. Mix until combined.
Add flour mix, 1/3 at a time. Only mix until just combined - you do not want to overmix!
Bake for 45 min. Cover with tin foil at ~30 min if top is starting to brown quickly.
Let cool in pan for 20-30 min before inverting. Enjoy!