Saturday, October 1, 2011

APPLE CAKE with CARAMEL SAUCE

My Facebook friends are "torturing" me with tales of inexpensive produce this time of year...bushels of tomatoes equaling 14 quarts of fresh salsa...bushels of apples and peaches (I am so envious). The other day (here in Alaska) I paid $2.29 a pound for apples!! Whew!!!

I found this recipe for apple cake on Recipe Shoebox, it is the ultimate as far as flavor and moistness. It is one of those gem-recipes that is even more moist on the second day. Served alone it is sensational, but served slightly warm with ice cream, it is ridiculously delicious.
 
 
 
5 large Granny Smith apples
½ cup butter (room temperature)
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon baking soda

Peel, core and dice the apples (about pea size...I use the food processor), set aside. With an electric mixer, cream the butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each egg; beat in vanilla.

Add flour, spices, salt and baking soda to the butter mixture. The batter will be very thick (almost like a cookie batter). Stir in the apples (the moisture from the apples will loosen up the batter).

Spread the batter into a greased 9" x 13" baking dish (I like to use glass) and bake at 350 for 40 to 45 minutes or until the top is golden brown and springs back when lightly touched (my electric oven takes 45 minutes).

Lara's original recipe just said to serve the sauce (recipe below) with the cake, however, I decided to do it a little differently: I removed the cake from oven and let it cool for 15 minutes, then I poked small holes, about every 2", over the entire cake  (make sure the holes go deep enough to touch the bottom of the cake pan). NOTE: I used my skinniest meat thermometer to make the small holes.  Pour the hot caramel topping over the surface of the cake (it will disappear down into the holes).

EASY CARAMEL TOPPING (Lara called it butterscotch, but it is more of a caramel taste).
In a sauce pan with a heavy bottom, mix ¼ cup butter and ½ cup brown sugar. Cook over medium heat until the butter is melted completely. Slowly add ½ cup heavy cream (careful it will splatter at first) whisking while you add it.  Bring this mixture to a LOW boil.  Boil and stir for 3 minutes. Pour hot topping over warm cake. Let cake cool before serving.

8 comments:

Lara said...

I'm so glad you enjoyed it and I love your idea of poking the holes and letting the caramel/butterscotch seep into the cake. We'll definitely give that a try next time! :)

Debbie said...

That is a high price for apples. This time of year they are very inexpensive in Virginia. I'm sure I will have a ton in a few weeks when we go apple picking and I am keeping this recipe. Thanks!

betty r said...

Interesting that you would post this today..I made an apple cake yesterday served with caramel sauce. It was so delicious!

Katy ~ said...

Right now apples are 99 cents a pound and I thought that was unreasonable, but didn't stop me from buying them :) Gosh, Coleen, this looks so good!!

Peggy Clyde said...

You always make things look so good. Thanks again for an apple recipe.

Cheese with Noodles said...

This looks completely incredible! I'm sure it would be great plain but with the sauce... yummy :D I got honeycrisp apples the other day for $1.88 a pound here in Fairbanks, where are you? Got organic nectarines for even less. But yes I can definitely empathize with you on high produce (and everything else) prices.

Lisa said...

This looks so ooey gooey good.

Susie @ Hick Chick said...

Aww.. Coleen it looks so good! I wish I could share some of my apple bounty from here in WA State with you! Just this morning I was given about 20 lbs. of Jonagolds!