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Satisfy your sweet tooth with this easy fall dessert

Looking for the perfect dessert to impress your guests this fall? This sweet treat will do just that—and leave everyone coming back for more.
Village Life
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As the fall air turns crisp and the holiday season approaches, it’s time to indulge in cozy desserts that bring warmth and joy to the table.

Whether you’re hosting a festive gathering or simply craving something sweet, this fall-inspired dessert is guaranteed to be a hit with family and guests alike.

With its rich flavours and comforting ingredients, this treat will have everyone asking for seconds.

sticky-dulce-de-leche-apple-cakes

Sticky Dulce de Leche Apple Cakes

Prep time: 25 minutes
Cook time: 30 to 35 minutes
Makes: 8 servings

Ingredients:

  • 1/2 cup (125 ml) PC Unsalted Country Churned Butter
  • 1 cup (250 ml) granulated sugar
  • 1/2 tsp (2 ml) salt
  • 1 egg, at room temperature
  • 1/2 tsp (2 ml) pure vanilla extract
  • 1 cup (250 ml) all-purpose flour
  • 3/4 tsp (4 ml) cinnamon
  • 1/4 tsp (1 ml) baking soda
  • 1/8 tsp (0.5 ml) cloves
  • 3 cups (750 ml) tart apples (such as Jonagold, Empire or Mutsu), peeled and finely diced
  • 1 jar (450 g) PC Dulce de Leche Caramel Creme Spread
  • 1/4 cup (50 ml) 35% whipping cream
  • 2 tbsp (25 ml) brandy

Directions:

  1. Preheat oven to 350°F (180°C). Spray eight 1/2 cup (125 ml) ramekins with cooking spray; place on rimmed baking sheet and set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar, salt and vanilla extract on medium speed for 2 to 3 minutes or until light and fluffy. Beat in egg.
  3. In another bowl, sift together flour, cinnamon, baking soda and cloves; add to butter mixture and beat on low speed just until combined. Remove bowl from mixer. Using a wooden spoon, stir apples into the batter. The mixture will be very chunky and will just barely hold together. Divide batter among ramekins, using about 1/3 cup (80 ml) per ramekin.
  4. Bake in the middle of your oven for 30 to 35 minutes or until golden and a skewer inserted in the centre comes out clean. Let cool for 10 to 15 minutes, resting in the ramekins.
  5. To make the brandied toffee sauce, combine dulce de leche, cream and brandy in a small saucepan. Heat over low heat just until warmed and a pourable consistency. Do not boil.
  6. Invert cakes onto individual serving plates. Spoon 2 to 3 tbsp (30 to 45 ml) warm sauce over each cake. Let them sit a few minutes before serving warm.

Tip: If you have leftover whipping cream, whip it in a stand mixer with the whisk attachment until it forms stiff peaks. Serve cakes with unsweetened whipped cream and additional sauce, if desired.

Looking to add even more delicious options to your menu? Find more dessert and holiday recipes at presidentschoice.ca.