Caramel Apple Cake

I've got a new assistant, starting Monday at work (yea!! some relief!!), and I thought I'd welcome her with this cake (a new recipe). I hate to use a newbie as a guinea pig, but hey! We'll consider this her hazing. Laughing

I'll let you know Monday how this turns out. I have to rely on my guinea pigs to test new cake recipes for me, since cake isn't in my diet anymore--except on birthdays, and then, I allow myself just one small bite. Sad

Anybody having a birthday soon that I can celebrate?

Caramel Apple Cake

Cake:

3 c. all-purpose flour
1 1/3 c. sugar, plus 1/4 c. for the apples
1 1/2 t. ground apple or pumpkin pie spice blend
2 t. baking powder
1/2 t. baking soda
1 t. fine salt
4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 c.)
3 large eggs
1/2 c. vegetable oil
1/2 c. sour cream
Finely grated zest from 1 orange
Juice of 1 orange (about 1/3 c.)
1 T. pure vanilla extract

Caramel Glaze:

1/2 c. sugar
1 T. light corn syrup
2 T. water
1/2 c. heavy cream
3/4 c. pecans, toasted and roughly chopped
1/2 t. pure vanilla extract
Pinch salt

Preheat oven to 350 degrees F. Generously butter and flour the bundt pan.

Whisk the flour, 1 1/3 cup of the sugar, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large bowl.

Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside.

Whisk the eggs and oil together in another bowl. Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.

Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.

Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

To make the caramel: Stir the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

Cook's Note: We like to bake this cake the day before we serve it so the flavors and texture ripen. If you bake it a day ahead, glaze with the caramel the day you plan to serve it.

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MODERATOR

Counting down the days till our next trip . . .

Wow! This sounds so delicious I can almost taste (and smell) it! Let us know how your test run goes.

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I JUST TRY AND SEE THE BEST IN PEOPLE.... Janelle Pierzina, August 2006

It does sound delicious. Unfortunately I am too lazy. Inky can you make one for me? dance

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Moderator

Number of posts: 140 Location: Boston Registration date: 2008-01-14

It sounds delish...anything with apples can't be beat. But, I'm still working on my blueberry cake (LOL), bet you thought I forgot about it! I did buy 2 boxes of blueberries, but I ended up tossing them cuz I did't have the pan (come to find out I could of used the same pan you use for brownies!). Now I have the pan, but no blueberries and no excuses!!!

Cooked apples (in a cake, pie, whatever)....to die for!! I will definitely give this one a try...after all...it's the season for apples!

Wish I had a boss like you!

Reports are in, and everyone who isn't on Weight Watchers and could eat it Laughing

really seemed to like this cake. They kept talking about how moist it is. The funny thing is that my new staff member is doing low carb, too. Laughing

If I had known that, I could have just brought her a hard boiled egg.

Just for research purposes (LOL!), I had to have one bite, and I thought it was very good, too. Just not quite as good as the apple cake I got from a friend years ago and have been making ever since or the Black Walnut-Apple Cake with Brown Sugar Glaze, posted in the recipe index. I'll make this cake again, but next time, I think I'll add some cinnamon. Just a tip. When you pour the cream into the hot glaze, do it v-e-r-y slowly, in a thin stream . . . and stir the hot glaze constantly while you pour. If you don't, you'll have one hard mess on your hands. Don't ask how I know this. Laughing

Oh, and here's my friend's recipe. I can't tell you how many pieces of Imogene's Apple Cake I've had over the years, over many a card game and at family celebrations. Good memories.

Imogene’s Fresh Apple Cake

2 c. apples, peeled and diced (I use more)
2 c. sugar
1 1/2 c. oil
3 eggs
3 c. flour
1 t. baking soda
1 t. salt
2 t. vanilla
1/2 t. cinnamon
1 c. chopped walnuts (optional)

Cream together oil and sugar. Add eggs and beat until light and fluffy. Sift together flour, baking soda, and salt. Add to creamed mixture and mix well. Add vanilla, apples, cinnamon, and walnuts; mix gently. Bake in ungreased tube pan for 1 hour and 15 minutes at 350 degrees.

Topping
Melt one stick of margarine in saucepan. Add 1 c. brown sugar and 1/4 c. milk. Bring to a boil and boil 3 minutes. Cool slightly and pour over cake.

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MODERATOR

Counting down the days till our next trip . . .