SPICED APPLE & MAPLE CARAMEL CAKE

MAKES 12 SERVINGS HANDS-ON TIME 40 MINUTES TOTAL TIME 2 1/4 HOURS

1 1/4 cups unsalted butter, softened, divided 2 cups packed brown sugar, divided 6 apples, thinly sliced pinch fleur de sel

2 3/4 cups all-purpose flour

2 1/2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1 tsp ground ginger

1/2 tsp ground cloves

2 1/2 cups ricotta cheese

1 tbsp grated lemon zest

4 eggs, at room temperature

Maple Salted Caramel (recipe, this page) Maple Candied Nuts (recipe, this page) Preheat oven to 350°F. In large saucepan, combine 1/4 cup of the butter and 1/2 cup of the brown sugar. Cook over medium heat, stirring often, until brown sugar has dissolved, about 3 minutes. Stir in apples and fleur de sel. Cook, stirring gently, until apples are well coated, about 4 minutes. Remove from heat; set aside.

In bowl, whisk together flour, baking soda and spices; set aside. In separate bowl, combine ricotta and lemon zest; set aside.

In large bowl, using electric mixer on medium-high speed, beat remaining butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add reserved dry ingredients alternately with reserved ricotta mixture in three additions, beating until smooth. Spread half of the batter in bottom of greased 13- x 9-inch cake pan. Spread half of the reserved apple mixture evenly over batter; drizzle with a few spoonfuls of cooking juices from the apples. Cover with remaining batter and apples; drizzle with remaining apple juices.

Bake until cake tester inserted in centre of cake comes out clean, 50 to 60 minutes. Transfer pan to wire rack; let cool for 10 minutes. Invert cake onto wire rack to unmold; let cool completely. (Make ahead: Can be stored in airtight container at room temperature overnight or frozen for up to 1 month.)

Place cake on serving platter. Drizzle with Maple Salted Caramel and garnish with Maple Candied Nuts.

PER SERVING about 870 cal, 14 g pro, 43 g total fat (20 g sat. fat), 107 g carb (5 g dietary fibre, 75 g sugar), 150 mg chol, 550 mg sodium, 3 mg iron. Maple Salted Caramel In saucepan, combine 3/4 cup each 35% whipping cream and lightly packed brown sugar, and 1/4 cup each maple syrup and corn syrup. Bring to boil; reduce heat and simmer until brown sugar has dissolved and caramel has thickened slightly, about 10 minutes. Stir in 1 tsp fleur de sel. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week. Reheat over low heat before serving.) Makes about 2 cups.

Maple Candied Nuts In saucepan, heat 2 tbsp unsalted butter and 1/2 cup maple syrup over medium heat until bubbly. Add 1 cup each pecans and walnuts. Cook, stirring often, until nuts are well coated and caramelized, about 10 minutes. Stir in pinch fleur de sel. Spread evenly on parchment paper-lined baking sheet. Let cool completely. (Make-ahead: Can be stored at room temperature for up to 1 week.) Makes about 2 cups.