A crisp topping with a soft cake underneath, this recipe has become our new family favorite. You need a large, deep Pyrex or glass dish for this one, either round or rectangular.

Directions

Prepare the Cake

1. Place caramel sauce ingredients in a saucepan and stir over medium heat until they’re just beginning to bubble, stirring constantly to prevent the sugar from burning. Set aside.

2. Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius). Prepare a 9- x 13-inch (20- x 30-centimeter) Pyrex baking dish or a large round 10-inch (26-centimeter) Pyrex dish. Place on a baking sheet lined with Gefen Easy Baking Parchment Paper to avoid spillage.

3. Slice apples in the food processor so you have fine slices. Place in a large bowl. Add caramel sauce and toss until evenly coated. Transfer to the baking dish.

4. In a large bowl, mix the oil and sugar, then add the eggs and vanilla. Fold in flour, baking powder, and salt and mix to create a very thick batter. Add caramel chips and mix again. Pour over the apples, covering them completely.

5. Bake for 60–70 minutes, until the top is set in the center.

Credits

Photography: Hudi Greenberger

Food Styling: Janine Kalesis
Assisted by Simmy Horwitz

Recipe tags

Apple cake Apples Cakes Crisp topping Estee Kafra Family-favorite Succos Succot Sukkos Sukkos desserts Sukkot Tu b'shavat Tu b'shevat Tu b'shvat Tu bishvat

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Ruchie

5 years ago

Deep-Dish Caramel Apple Cake Hi! firstly, if im making this a day in advance, should i underbake it, and bake it fully fresh? also, does it need to be pyrex, or can i just make it in a regular 9×13? tnx.

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Cnooymow{shman

5 years ago

Reply to Ruchie

9 by 13 should work. I wouldn’t underbake and then bake more later. That might ruin it. Make it a day in advance. It will be fine.

Bracha

5 years ago

Refrigeration Does this cake have to be refrigerated?

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Cnooymow{shman

5 years ago

Reply to Bracha

I would tend to think so. It’s a bit like a kugel and the apples might get spoiled if left out too long. In general, I like to freeze my cakes till I serve them since I don’t add preservatives to them.