Flourless Apple Caramel Cake 5 Hour Cook Time

Indulge in the rich, decadent flavors of this Flourless Apple Caramel Cake, a gluten-free masterpiece that’s as luxurious as it is comforting. This slow-baked dessert boasts tender layers of caramel-drizzled apples nestled between a moist almond flour batter infused with warm spices like cinnamon and nutmeg. The five-hour cook time, including a gentle water bath, ensures an irresistibly soft and almost custard-like texture. A homemade caramel sauce made from butter, brown sugar, and cream takes this cake to the next level, delivering a perfect balance of sweetness and depth. Whether served chilled or at room temperature, this impressive cake is the ultimate centerpiece for special occasions. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a showstopping finish that's sure to satisfy.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:270 mins

Total Time:300 mins

Servings: 8

Ingredients

• 4 medium Fresh apples (such as Honeycrisp or Granny Smith)
• 115 grams Butter (unsalted)
• 150 grams Brown sugar (lightly packed)
• 100 grams Granulated sugar
• 3 large Eggs
• 2 teaspoons Vanilla extract
• 175 grams Almond flour
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 120 milliliters Heavy cream

Directions

Step 1

Preheat the oven to 325°F (160°C). Grease and line a 9-inch (23 cm) springform pan with parchment paper.

Step 2

Peel, core, and thinly slice the apples. Set them aside for later use.

Step 3

In a medium saucepan over medium heat, melt 75 grams of butter with 100 grams of brown sugar. Stir continuously until the sugar dissolves and the mixture darkens slightly, forming a caramel sauce. Remove from heat, add 60 ml of heavy cream, and whisk until smooth. Set the caramel aside to cool.

Step 4

Using a stand mixer or hand mixer, beat the remaining 40 grams of butter with granulated sugar until light and fluffy, about 2-3 minutes.

Step 5

Add the eggs to the butter mixture one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 6

In a separate bowl, combine the almond flour, ground cinnamon, ground nutmeg, and salt. Gradually fold the dry ingredients into the wet mixture until fully combined.

Step 7

Spread half of the batter into the prepared springform pan. Arrange half of the sliced apples on top, then drizzle with half of the caramel sauce.

Step 8

Repeat the layering process with the remaining batter, apples, and caramel sauce.

Step 9

Cover the springform pan tightly with aluminum foil. Place the pan into a large, deep roasting pan and pour in hot water to create a water bath, making sure the water reaches about halfway up the sides of the springform pan.

Step 10

Bake the cake in the preheated oven for 4 hours. After 4 hours, remove the foil and continue baking for an additional 30 minutes to allow the top to brown slightly.

Step 11

Remove the cake from the oven and let it cool at room temperature for 30 minutes. Then, transfer it to the refrigerator to chill for at least 1 hour before serving.

Step 12

Carefully remove the springform sides and slice the cake. Serve as-is or with a dollop of whipped cream or scoop of vanilla ice cream.

Nutrition Facts

Serving size	(1624.6g)

Amount per serving	% Daily Value*
Calories	3835.1

Total Fat 236.5g	0%
Saturated Fat 94.2g	0%
Polyunsaturated Fat g
Cholesterol 929.1mg	0%
Sodium 1495.6mg	0%
Total Carbohydrate 404.1g	0%
Dietary Fiber 39.5g	0%
Total Sugars 334.0g
Protein 59.5g	0%

Vitamin D 179.7IU	0%
Calcium 630.6mg	0%
Iron 10.4mg	0%
Potassium 1305.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 6.0%

Carbs: 40.6%