Caramel Apple Cake

Caramel Apple Cake for the fall

Since fall has pretty much arrived that means I will be making as much dessert with apple as I possibly can.  Living in the state of Michigan I’m fortunate to have access to some really wonderful apple orchards. As of the past few years it has become an annual tradition for Michael and I (and now Ava 🙂 ) to visit various orchards through southeastern Michigan. Funny thing is, I usually don’t buy any apples and instead just indulge heavily in the cider and doughnuts. However, this year I probably will take the apple tour and pick my own apples. Also now a whole year older, I’m really looking forward to taking my little cupcake Ava to the orchard since she will be able to interact more.

As for today’s post, we have here a cake I recently made on Labor Day. It came about that day as I had a crazy craving for something with apples. One thing I have learned about myself, especially while pregnant, is that when I have a craving I occasionally satisfy it as long as it’s within reason i.e. no deep fried or super sugary foods.  Now, oddly, I don’t like to eat a plain apple by itself, yet I pretty much love anything with apples. I know it’s a little weird but it’s one of the little quirks I have to admit (haha). To find out more about the rest of the 2016 Labor Day meal, jump over to my Mac N’ Cheese Post here.

Enjoy and please let me know what you think.

All The Best,

This African

Print Recipe

Caramel Apple Cake

Course

Dessert

Cuisine

American

Prep Time

25 min

Cook Time

45-50 min

Servings

people

Ingredients

Cake

• 3 cups cake flour Used Swans Down brand
• 1 cup cane sugar
• 1/2 cup brown saugar
• 1 cup low fat buttermilk
• 1 cup butter I used Smart Balance original dairy free butter.
• 4 whole eggs
• 1 tsp lemon rind
• 1 1/2 tsp vanilla extract I recommend pure over imitation vanilla.
• 1/2 tsp salt
• 2 tsp baking powder

Carmalized Apples

• 4 whole granny smith Chopped
• 1/2 cup brown sugar
• 1/3 cup whipping cream Heavy version cream
• 2 tbsp butter

Caramel Sauce

• 1/2 cup brown sugar Packed into measuring cup.
• 1/2 cup whipping cream Heavy version cream
• 2 tbsp butter
• 1 tsp vanilla extract

Course Dessert Cuisine American Prep Time 25 min Cook Time 45-50 min Servings people Ingredients Cake 3 cups cake flour Used Swans Down brand 1 cup cane sugar 1/2 cup brown saugar 1 cup low fat buttermilk 1 cup butter I used Smart Balance original dairy free butter. 4 whole eggs 1 tsp lemon rind 1 1/2 tsp vanilla extract I recommend pure over imitation vanilla. 1/2 tsp salt 2 tsp baking powder Carmalized Apples 4 whole granny smith Chopped 1/2 cup brown sugar 1/3 cup whipping cream Heavy version cream 2 tbsp butter Caramel Sauce 1/2 cup brown sugar Packed into measuring cup. 1/2 cup whipping cream Heavy version cream 2 tbsp butter 1 tsp vanilla extract

Instructions

1. Gather ingredients. Sift flour, salt, and baking powder together and set aside. Peel, remove core and chop apples.

   
2. Heat nonstick sauce pan on medium heat and melt 2 tbsp of butter, making sure not to burn.

   
3. Gradually add 1/2 cup of brown sugar while stirring until sugar dissolves.

   
4. Add apples and saute until apples turn brown and slightly soft after about 5 minutes. Add whipping cream to it, stir and let sauce slightly thicken. Remove from heat. Preheat oven to 350 degrees.

   
5. Cream cane and brown sugars with a beater until fluffy. Add eggs one at a time while still beating. If you don't have a mixer with a beater attached, you can just use a whisk. Mixture should be well incorporated, then add vanilla and lemon rind. Add half the flour and half the buttermilk, mix, and then repeat with remaining flour and buttermilk. Beat until creamy.

   
6. Fold in caramelized apples, but don't over fold. TIP: Too much folding will over mix.

   
7. Pour batter into a greased bundt pan with removable bottom and bake for 45-50 minutes. More if needed depending on oven. TIP: You know cake is done if you poke the middle with a toothpick and it comes out clean with few to no crumbs.

   
8. While your cake is baking make your caramel sauce. Melt 2 tablespoons of butter in a nonstick skillet, again, making sure not to burn. Slowly Add sugar while stirring, let sugar dissolve and add cream. Add a pinch of salt if using unsalted butter. Turn stove on medium to low heat and continue to whisk until sauce thickens. Add more cream if desired or sauce becomes to thick. IMPORTANT: Make sure sauce is not runny.

   
9. Once cake is done, take out oven, poke multiple holes all over the top of the cake with a tooth pick and pour half of the caramel sauce over. Let cool for 30 minutes, remove from pan and place on dessert plate. Pour the other half of sauce on cake, sprinkle with powdered sugar and enjoy. Tip: If your cake sticks to bundt pan, use a silicon spatula to detach sides of cake from pan. Cake may also need more cooling.

   

Recipe Notes

If you don't have a pan with a removable bottom then still let the cake cool 30 minutes or longer, but turn cake over on to a serving dish. Proceed to poke multiple holes as described and drizzle the top of your cake with the caramel sauce. You can also top your cake with berries and cool whip to spruce it up even more 🙂

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