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Invisible Apple Cake with Beer Caramel Sauce

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Servings 6 -8 servings

Ingredients
  

For the cake

  • 2 lbs 3-4 x-large Honeycrisp apples
  • 2 eggs
  • ½ cup 100g sugar
  • 1/3 cup 72g beer (pilsner, lager, pale ale)
  • 3 tablespoons 42g butter, melted
  • ¾ cup 90g all-purpose flour
  • 1 teaspoon salt

For the sauce

  • ½ cup 100g brown sugar
  • 1 tablespoon 14g butter
  • 3 tablespoons beer
  • 1 teaspoon vanilla
  • ½ cup 130g heavy cream

Instructions
 

  • Preheat the oven to 350°F.
  • Peel and core the apples. Slice very thinly, set aside.
  • In a large bowl stir together the eggs, sugar, beer, butter, flour and salt.
  • Add the apples, toss to coat.
  • Line a large (10 x 5) loaf pan, or an 8x8 square pan with parchment, spray with cooking spray.
  • Add the apple mixture to a the prepared pan.
  • Bake for 60 minutes or until the cake as set. Allow to cool, remove from pan. Refrigerate until ready to serve.
  • Add the brown sugar, butter and beer to a saucepan over high heat. Boil for two minutes, remove from heat. Stir in the vanilla and heavy cream, return to heat and bring to a boil again. Boil for one minute, remove from heat, allow to cool.
  • Pour the caramel over the cake, slice to serve.