Tag Archives: caramel apple

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

Celebrate Halloween with a Caramel Apple Cake!

applesI may have mentioned this before, but I love the fall.  I love the leaves and pumpkins, the cool weather, and the holidays.  While Thanksgiving may be my favorite, Halloween is still up there for me!  It’s that magical time when pumpkins come to life, witches stop by your doorstep, and sweets run a-plenty!  And boy do those sweets run a-plenty for me.  From candy corn to cookies, from candy bars to cake, I love the sweets! So, when I found a recipe for Caramel Apple Cake, it just seemed to combine everything into one amazing dessert, and I had to try it!

sugar and corn syrupEvery year, as fall approaches, I pull out my old magazines and read through the October and November editions for inspiration.  That’s right, I said I save my old magazines.  Kind of crazy, I know, but I really do refer back quite a bit.  My Martha Stewart Living goes back to February 1996…but I digress.  This year, as I was perusing the old issues, I found this recipe from 2010 in the Food Network Magazine.  I meant to try it but never did.  So this year, I wasn’t going to miss out again!  It’s a delicious, completely fall cake, with a rich, apple-caramel topping.  It’s sweet and sticky, and just perfect!

caramelTo start, you need to make a caramel.  Combine 3 cups sugar with 5 tablespoons light corn syrup in a large saute pan.  Heat over medium high heat for about 10 minutes, stirring, until it’s a dark amber color.  The sugar will all melt, and it will bubble.  Be careful, it’s hot!

Once it’s the right color, add 1 cup heavy cream and 4 tablespoons butter.  You want to do this off the heat, and it will still splatter and bubble up when the cold cream hits the hot sugar.  Just stir it and let it settle down before returning to the heat.  Cook over medium heat for about 3 minutes until it’s all combined and smooth.

caramel doneOnce the caramel looks good, pour 1 1/2 cup into a glass measuring cup.  The mixture is hot, so don’t use anything plastic.  Pour the rest into a buttered 9 inch cake pan that has 3 inch sides.  You need the sides because this is a high cake.  I didn’t have a cake pan that was that high, so I used a spring form pan that was the right dimensions.  Some of the caramel did leak in the oven, but I put it on a pan with parchment, so it really wasn’t bad.  Let the caramel cool for about 30 minutes while you prepare the batter.

In a small bowl, whisk together 3 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1/2 teaspoon ground cinnamon until combined.  In a different small bowl, whisk together 1/2 cup sour cream, 1/3 cup orange juice, and 1 tablespoon vanilla extract.  Set both of these aside, and take out your mixer.

batterBeat 1 cup butter, softened, with 1 1/2 cup sugar until light and fluffy.  This will take about 5 minutes.  Then add 3 eggs, one at a time, and beat after they are added until the mixture is smooth and pale yellow.  Probably another few minutes.  Next, add half the sour cream mixture and beat on low till combined.  Then add half the flour mixture and beat on low until combined.  Repeat both, and then use your spatula to scrape the sides and ensure everything is thoroughly mixed.

Now you can get your apples ready.  I didn’t want to do this too early, because I didn’t apples arrangedwant them to discolor.  Get 4 large Golden Delicious apples.  You don’t want to peel them.  Take 3 of them, and cut into quarters.  Cut in half first, then use a melon baller to remove the core, then cut in half again.  For the remaining apple, cut it in half crosswise so you end up with the top and bottom of the apple.  Use the melon baller again to remove the cores, and chop the bottom portion.

Arrange the apples over the caramel in a circular pattern, with the quarters going around the outside, and the top of the half going in the center, stem side down.  You may have tready for the ovenoo many quarters, don’t worry, just use what you can.  Next, pour the prepared batter over the apples, spread evenly, and top with the chopped apples.

Because I had a spring form pan, I wrapped it in foil, and I put it on a sheet pan, just in case it cooked over.  Bake at 350 degrees for 1 hour to 1 hour 20 minutes.  You want the cake to be brown on top and spring back when pressed.

Let the cake cool in the pan, then fill a large skillet with 1 inch of water and heat until simmering.  Run a sharp knife around the edge of the cake, then set the pan inside the bakedskillet.  This will soften the caramel after a few minutes.  And, this works best if you have a cake pan, not my improvised spring form pan.  Remove the pan from the water, and make sure it’s dry. Place a plate on top of the cake and flip. Remove the pan, then soften the remaining caramel you saved in the microwave and drizzle over the cake.

This cake really is delicious, and trust me, you won’t be able to contain yourself.  It’s the perfect cake for fall, especially for Halloween!

Happy Halloween…I need to get my costume on!  What are you being for Halloween this year???