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Recipes Mangia Mondays Home

Thursday, March 3, 2011

caramel apple cake

hello, sweet readers!
it's no secret that the hubs & i love dessert.
we also love apples
& caramel
& cake.
this recipe just seemed logical!

caramel apple cake

for the caramel & apples
4 Tbs unsalted butter, plus more for the pan
3 c sugar
5 Tbs light corn syrup
1 c heavy cream
4 large apples

for the batter:
3 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 c sour cream
1/3 c orange juice
{i didn't have any on hand, so i used the finely grated zest of 1 lemon mixed into 1/3 c of water... tasted great!}
1 Tbs vanilla extract
1 stick unsalted butter, softened
1 1/2 c sugar
3 lg eggs

1. butter a 9 x 13" round cake pan.
{i don't have a pan like this, so i used a large bundt pan. worked out great for me... except the apples wiggled their way to the sides of the cake instead of staying on top.}

2. make the caramel: cook the sugar & corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved & the mixture is dark amber, 7-10 minutes. reduce heat to medium. carefully add the cream & butter (it will splatter) & cook, stirring, until combined, about 3 minutes.

3. remove skillet from heat & let sit 1 minute. pour 1 1/2 c caramel into a glass measuring cup & set aside. pour the remaining caramel into the prepared pan & set aside until set, about 30 minutes.

4. peel the apples. cut 3 apples into quarters & cut out the cores with a paring knife. arrange the pieces in the pan, overlapping them slightly, to form a ring about 1/2" from the edge. cut the 4th apple into small chunks.

5. preheat oven to 350 f.

6. make the batter: whisk the flour, baking powder, baking soda, salt & cinnamon in a medium bowl. in a small bowl, whisk the sour cream, orange juice & vanilla.

7. using a stand mixer with the paddle attachment, beat the butter & sugar on medium-high speed until light & fluffy, about 5 minutes.

8. crack the eggs into a small bowl. slip them into the mixer bowl, one at a time, & beat until the mixture is pale & creamy, about 5 more minutes. scrape down the bowl & beater with a rubber spatula.

9. with the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. repeat. turn off the mixer & scrape down the bowl with a rubber spatula; finish combining the batter by hand.

10. spread the batter over the apples in the pan. top with the chopped apple. bake on the middle oven rack until the cake is brown on top & springs back when pressed, 1 hour to 1 hour 20 minutes. cool in the pan on a rack.

11. bring 1" of water to a simmer in a skillet wide enough to hold the cake pan. carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. remove the pan from the water & dry.

12. invert a plate on top of the cake, then flip over the cake & plate. using pot holders or a towel, wriggle the pan off. soften the reserved 1 1/2 c caramel in the microwave, about 2 minutes. drizzle the cake with some of the caramel. slice & serve with the rest.

now, this cake has a good amount of ingredients...
& takes a good amount of time...
but it's worth it!
it's rich & sweet & caramel-y.
{& delicious with vanilla ice cream}
it reminds us of pineapple upside-down cake...
but better.

until next time,
dowlings, out!

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1 comment:

  1. What a fun cake! I bet it's tasty.

    I'd love for you to share this recipe on my linky for Sweet Tooth Friday. http://alli-n-son.com/2011/03/03/monster-cookies/

    ReplyDelete