Everything you love about classic caramel apples—but in a snacking cake.
Preheat oven to 350°. Line bottom and sides of an 8x8" baking dish with parchment paper. Whisk
1 cup all-purpose flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltin a small skillet over low heat, then pour into a large bowl; reserve skillet. Addto large bowl and whisk to combine. Whisk in3 large apples, preferably Granny Smith, peeled, grated on the large holes of a box grater
, and whisk until apples are distributed and no spots of dry flour remain. Scrape batter into prepared baking dish; smooth top.Bake cake until a tester inserted into the center comes out clean, 30–35 minutes. Transfer to a wire rack and let cake cool in pan. Invert cake onto a plater and remove parchment paper. in reserved skillet over medium heat; cook, stirring constantly, until milk solids are deep brown, about 3 minutes. Add.
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