This yummy cake works great as a dessert for any special occasion.
On most mornings, I need my two cups of coffee before I can think clearly, ha, ha…. But, then there are those mornings that I feel inspired to bake something! On a regular basis, I like to bake some cookies or quick breads to include as part of my husband’s snacks for work. For me, it’s better than the alternative, which is store-bought cookies or a dozen doughnuts from the local shops. And any chance I get, I like to find recipes that include fresh fruit as part of the recipe. After I tasted this cake, I would say it’s good enough to be included as part of a special dinner, like Easter dinner. Guess I will have to make more!
Preheat oven to 375ºF. Use 1 large loaf pan or a 10-inch round cake pan (I used Pyrex 10-inch round), spray liberally with cooking spray. Place the pan on a baking sheet lined with foil paper, in case it spills over in the oven.
In a large bowl, mix together the butter and sugar until creamy. In a separate bowl, dissolve the baking soda into the lemon juice. Mixture will foam up; that’s normal. Once dissolved, add the baking soda mixture, eggs and vanilla to the butter and beat to combine.
Add the flour and salt until thick batter has formed. Stir in the chopped apples with wooden spoon or silicone spatula.
In a bowl combine the crumb ingredients, cut the butter in to the mixture with a pastry cutter; set aside.
Spread ½ the batter in the bottom of pan. Sprinkle heavily with ½ the crumb mixture, and drizzle ½ of the dulce de leche caramel on top. Repeat with another layer of each batter, crumb and caramel.
Bake for 1 hour or until knife inserted near the center comes out mostly clean. After cooling slightly, remove the bread from pan and allow to cool completely on a wire rack.
Bread can be stored up to 2 days at room temperature, wrapped tightly.
On the recipe, I stated that adding the anise is optional; I love the flavors of a little bit of anise.