Savory Apple and Caramelized Onion Cake
This rustic apple cake combines tart apples with rich caramelized onions and fresh thyme, baked into a moist, tender loaf with a golden crust. The batter is folded with fruit and onions, then baked until fragrant and slightly cracked on top, offering a delightful mix of sweet, savory, and herbal flavors with a cozy, homey texture.
Equipment
- 9-inch springform pan
- Sharp Knife & Cutting Board
- Large skillet
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 2 large apples tart varieties like Granny Smith or Honeycrisp
- 1 large onion preferably sweet onions like Vidalia
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter softened
- 1/2 cup brown sugar packed
- 2 large eggs
- 1/4 cup milk
- 2 teaspoons fresh thyme chopped
Instructions
- Thinly slice the onion and cook on medium heat in a large skillet with a splash of oil. Stir often, and cook until deep golden and fragrant, about 15 minutes. Set aside.
- Peel and core the apples, then slice into thin wedges. Toss them with a squeeze of lemon juice to keep them bright and prevent browning.
- In a mixing bowl, whisk together the flour, baking powder, salt, and chopped thyme to evenly distribute the dry ingredients.
- In another bowl, beat the softened butter and brown sugar with a whisk or hand mixer until fluffy and pale, about 2 minutes. Add eggs one at a time, mixing well after each addition.
- Gradually fold the dry mixture into the wet ingredients, just until combined. The batter will be thick but smooth.
- Gently fold in the sliced apples, caramelized onions, and a splash of milk if the batter feels too stiff. The mixture should be thick but spreadable.
- Pour the batter into a greased 9-inch springform pan and smooth the top with a spatula. Scatter a few sprigs of thyme on top for extra aroma.
- Bake in a preheated oven at 180°C (350°F) for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. The top should be golden and slightly cracked.
- Allow the cake to cool in the pan for at least 15 minutes—this helps it set and makes removal easier.
- Gently remove the sides of the springform pan, then serve slices warm or cooled, perhaps with a dollop of cream or a drizzle of caramel for extra indulgence.
Notes
For a more savory twist, add a pinch of black pepper or a sprinkle of grated cheese before baking. The cake keeps well for 2 days and can be reheated gently or enjoyed at room temperature.