Eplakaka með kara­mellusósu

Apple pie with caramel sauce

As in many Icelandic cake recipes, "púðursykur" is used in the original version of this recipe. The Icelandic "púðursykur" is not - as the name might suggest - powdered sugar, but simply sticky brown sugar

Ingredients

200 g unsalted butter
380 g brown sugar
2 eggs
400 g flour
1 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla
3 apples
2 Tbsp chopped walnuts

180 g brown sugar
80 g butter
200 ml whipping cream
1 pinch of vanilla


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

First, beat the butter and sugar in a large bowl until fluffy, then add the two eggs.

Add flour, baking powder, salt, nutmeg, cinnamon and vanilla to the bowl and mix.

Finally, wash, peel and core the apples and cut them into thin slices, halve them...

...and then carefully fold it into the remaining dough with the nuts.

Then place the dough in a rectangular baking pan (approx. 25 cm x 30 cm) and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for approx. 40 - 50 minutes.

While the cake is in the oven, you should prepare the caramel sauce:

Put the brown sugar in a small saucepan with the butter and cream...

...and let it cook slowly over medium heat until the sugar has completely dissolved. Remove the pot from the heat and stir in the vanilla.

Then serve the still warm apple pie with the caramel sauce and traditionally also with whipped cream - but it also tastes cold when the sauce has thickened nicely!

PS: If you like, you can also add a little bit of salt to the caramel sauce, for lovers of salted caramel.




[Translated from here.]