Tag Archives: apple cake

Caramel Apple Spice Cake…Perfect for Fall!

Now that November has hit, I’m in full fall force! Halloween was great, filled with costumes, candy, and actual trick-or-treaters this year (in past years, we never had anyone).  The trees have been putting on a show for weeks, continually dropping lovely crunching leaves in the yard. And the weather, well, it hasn’t really cooperated for fall, but I’m hopeful it will get cold soon. So, thankfully, with fall comes fall food. My favorite, despite the overabundance of everything pumpkin, are the apples! A few weeks ago to celebrate some important family birthdays, I made a delicious caramel apple spice cake with brown sugar Swiss meringue buttercream, and yes, it was as good as it sounds!

This recipe was features in Martha Stewart Living many years ago, and as soon as I heard the title and saw the picture, I knew I had to have it. The cake is a dense spiced cake, perfect for fall, and the icing is amazing!

To start, heat 1/2 stick butter in a large saute pan over medium heat until lightly browned. Add to the butter 4 cups Granny Smith apples, peeled, cored, and grated (about 2 lbs apples), 1/2 cup apple cider, and 1 cup sugar. Raise the heat to medium high and cook, stirring occasionally, for 8 minutes. Reduce heat to low and cook until liquid has evaporated, about 10 more minutes. Allow to cool.butterpeeled and coredgratedadd applescidersugargolden caramel applescoolingWhisk together 3 3/4 cups flour, 2 1/2 teaspoons baking powder, 2 1/2 teaspoons baking soda, 1 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger. Set aside.flour and spicesmore spicesall combined

Beat 2 sticks butter that has been softened to room temperature. Add 1 1/2 cups sugar and 1/4 cup brown sugar, and beat at medium high speed until pale and fluffy, about 5 minutes. Reduce speed and add 4 eggs, 1 at a time. Beat after each addition. Add 1/4 cup flour mixture to the cooled apple mixture. With the mixer on low, add the remaining flour mixture in 2 batches, alternating with 1/2 cup sour cream.  Fold in the apple mixture.more butterbeatingsugarbrown sugarcombinedeggsfloursour creammore flourapples

Divide the batter between 2 8×2 inch round cake pans that have been greased and floured. Bake at 350 degrees until golden and a toothpick comes out clean, about 55 minutes. Allow to cool completely before frosting.batterready for the ovenbakedTo make the buttercream, whisk 5 egg whites, 1 2/3 cups brown sugar, and 1/4 teaspoon salt in a heatproof bowl set over a pan of simmering water. Heat and whisk the mixture for about 5 minutes until it reached 160 degrees. Remove from heat and beat the egg mixture on high speed until stiff peaks form, about 6 minutes. Reduce the speed to medium low and add 4 sticks room temperature butter (yes, I said 4 sticks), 2 tablespoons at a time. Beat for about 3-5 minutes after all butter has been added to make the frosting smooth. If the frosting is too soft, put the bowl in the refrigerator for about 15 minutes to harden then beat the frosting to a spreadable consistency.seperating eggsready for the double-boiler160ready to be whippedwhippedeven more butterall addedfrostingfirst layersecond layer

The cake is delicious and the frosting is absolutely amazing. I know it has a lot of butter, but it’s a great splurge dessert! Happy fall!done

Perfect for Fall…Jewish Apple Cake!

ApplesThis time of year, it seems the overwhelming flavor that is out there is pumpkin. Pumpkin latte, pumpkin doughnuts, pumpkin soda even! Don’t get me wrong, I love the fact that it is pumpkin season, but I quickly lose interest in the flavor. But one flavor that is perfect for fall, and I can’t seem to get enough of, is apple! I love apple crisp, apple pie, and definitely, this Jewish Apple Cake. It’s an easy recipe, just stirring the apples with cinnamon and sugar, mixing the batter in one bowl, and then layering the rich dessert in a tube pan.

Melon BallerI am not really sure where the name comes from, but it’s the name that my grandmother, and everyone else in the family for that matter, has always used to describe this cake. I’ve heard the name could come from the fact that there is no dairy in the cake, so you could eat it at a meal that has meat in it, not conflicting with Jewish law. Sounds like a good answer, but who really knows. I just know it’s delicious!

To start, peel, core, and slide 4 apples. I usually mix the apples for this, using a few sweet like Gala, and a few tart like Granny Smith, but honestly, any apple will do. And, a little tip here, try using a melon baller to scoop out the cores.  It goes really fast, and it save most of the apples.  Cinnamon ApplesPut the slices in a bowl and sprinkle with 2 1/2 teaspoons cinnamon and 5 tablespoons sugar. Stir and let sit while you prepare the batter. As the apples sit, their juices will start to run and you’ll have a lovely, syrupy pile!

In a large bowl, stir together 4 eggs with 2 cups sugar. Add 1 cup vegetable oil, 2 1/2 teaspoons vanilla, and 1/4 cup orange juice. Then add 3 cups flour and 4 teaspoons baking powder. The batter will be thick and sticky, but that’s it, your batter is ready!

LayeringGrease and flour a tube pan, then layer in the batter and apples. Start with a little bit of batter, then add a layer of apples, and continue till you’re at the top. End with the batter. And make sure you get all of the juice from the apples in there. Don’t worry if it looks like there is hardly any batter. It will puff up and surround the apples, and just be perfect!

Bake the cake at 350 degrees for 1 hour 10 minutes-1 hour 20 minutes. You want a toothpick to come out clean. The top will be crisp, and the inside will be dense and rich. Let it cool in the tube pan, then just run a knife around the edges to release.

This really is an easy recipe, and just perfect for these early fall days! I’ve been eating it all week…and it keeps getting better! How does that saying go…an apple a day…?Finished CakeSlices Missing