It’s that time of year! (And believe it or not, I’m not referring to pumpkins. Not yet, at least!) I have APPLES on the brain! Boy am I loving these crisp cool mornings. I’ve officially made the switch to hot coffee, which is a big step given the iced coffee addict that I am.
I always welcome the transition to fall with open arms. The season seems briefer and briefer each year, which is all the more reason so savor it. The pressure of filling the long days of summer is behind us and we can retreat to the house for warm dinners, red wine, and pumpkin beer. And the season is all the sweeter now that I have a little pumpkin’s birthday to celebrate each fall!
I attended a Rosh Hashanah dinner party this weekend and I was asked to make a dessert containing apples. It’s my understanding that apples (and honey) signify the sweetness of the New Year. (If anyone would like to elaborate on this in the comments, please do.)
I always enjoy being tasked with a specific request! I contemplated an apple tart but ultimately decided on this apple cake because it gave me a reason to purchase a Bundt pan. I can’t believe I didn’t already own one! It’s green, of course!
This cake turned out great! While it worked well as a dessert, it would also be appropriate to serve with tea and coffee as a coffee cake. I decided to take a short cut using the caramel candies instead of making caramel sauce from scratch because it was so. much. easier. While making the sauce from sugar might have been fun, it would have required me to find my candy thermometer and would have taken much longer. This “fake” method tasted fantastic and I am not sure it would be worth my time to make it from scratch. (Feel free to convince me otherwise!)
I poured the sauce into a squeeze bottle and drizzled it over the cake until it dribbled down each corner and crevice. Mmmmm. Apples + Caramel– a duo that is in the rankings of Peanut butter + Chocolate, Tuna Salad + Potato Chips, and Crusty Bread + Cheese in my book.
Apple Cake with Caramel Sauce:
- non-stick cooking spray
- 3 cups all-purpose flour
- 1 tablespoon ground
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups light brown sugar
- 3 large eggs
- 1 1/3 cups vegetable oil
- 4 Granny Smith apples, peeled, cored and cut into 1/2-inch pieces
- 1 teaspoon vanilla extract
Caramel Sauce (recipe follows)
Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set
Sift together flour, cinnamon, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, vanilla and eggs; mix on high speed until combined.
With mixer on medium speed, gradually add dry ingredients until just incorporated.
Using a wooden spoon fold apples into batter and mix to combine.
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out with
a few moist crumbs attached, about 60-65 minutes. Note: Ovens vary drastically so this cake could take as long as 70 minutes. Begin checking it at 55 minutes. My oven is hot and this cake took about 60 minutes.
Remove from oven, and cool on a wire rack. Invert cake onto rack; turn cake right-side up to cool completely on rack, and drizzle with caramel sauce.
Easy Caramel Sauce:
- 1 bag of caramel candies
- 1/2 cup of cream or milk
Place unwrapped caramel square candies into a microwave safe bowl. Add cream or milk. Microwave on high for one minute at a time stirring after each minute until melted.
Recipe adapted from Butter + Cream blog, originally from Martha Stewart.com.
Filed under: apple, bread, Breakfast, cake, Dessert, Fall | 2 Comments »