Here’s a fall favorite and perfect for the variety of apples we have available to us right now. We went apple gleaning again this year in Eastern Washington with my brother-in-law’s family. So much fun! And now I have a garage full of apples to eat, turn into sauce, pies, crisps, fry and make this yummy Caramel Apple Cake. J
Caramel Apple Cake
½ cup butter, softened
2 cups sugar
½ teaspoon vanilla
2 eggs
2 cups flour
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon baking soda
6 cups chopped, peeled, tart apples
Caramel sauce:
½ cup packed brown sugar
¼ cup butter
½ cup heavy whipping cream
In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.
Spread into a greased 13in x 9in x 2in. baking dish. Bake at 350* for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.
Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.
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